Join us on a seasonal journey in Hardanger

We harvest from nature, collaborate with the local fisherman, and have formed friendships with many passionate small-scale producers along the fjord who supply our kitchen with incredible ingredients.

We harvest, preserve, pickle, and smoke to be able to serve food from Hardanger throughout the year, and we feel privileged to be an extension of the farmers’ philosophy of life and hard work. All the time and love that Tone has poured into the soil she cultivates, Vigdis’s passionate commitment to the bees, Erik’s care for his sheep, and Per Magne and Åse’s joyful goats—their passion and the quality of their ingredients make our work in the kitchen a true pleasure, one we look forward to sharing with you.

Welcome to the table.

Dinner is served at 6:30 PM