With flavours from our surroundings
Our menus focus on the green, using ingredients from the pantry of the forest, the mountains and the north. We refine these ingredients with a combination of classic methods and modern cooking skills. You choose a starter and a main course for dinner according to the day's choice.
Each evening, the maître d'hôtel also pairs the food with drinks for the evening, to give you the best tasting experience. Our staff is ready to recommend other options or something from our wine cellar if you prefer. Come and experience a culinary journey with us!
Pre-booked 3-course menus vary from night to night and are often included in our half-board hotel packages.
If you have not booked dinner, our delicious Bistromeny is served, see the menu here.
Monday & Thursday
PREFERRED
BURRATA
Burrata with baked tomatoes, pesto & roasted sunflower seeds
PARMA
Caesar salad with roasted parma chips
HOT DISH
COD
Cod loin with new potatoes, seafood velouté and an apple & fennel salad
CALF
Veal recôte with potato cake, asparagus & goat cheese cream
FLOWER BOILS
Baked cauliflower with rice noodle salad & sesame mayonnaise
DESSERT
EARTHENWARE BAR
Strawberries with lemon curd ice cream, meringues & cream
Tuesday & Friday
PREFERRED
SPARRIS
Asparagus soup with parmesan croutons
GETOST
Deep-fried goat cheese balls with beetroot cream
HOT DISH
REDING
Char with dill-slathered potatoes & sugar snap peas, pickled cucumber & white wine sauce
LAMM
Lamb tenderloin with herb roasted potatoes, tomatoes & chimichurri emulsion
SELLERI
Celeriac schnitzel, with escalivada, herb roasted potatoes & roasted chilli & lemon butter
DESSERT
HALLON
Whipped raspberry panna cotta with roasted almonds & white chocolate
Wednesday & Saturday
PREFERRED
SKAGENRÖRA
On sourdough bread, topped with rum, chopped red onion & lemon
VEGETARIAN SCRAMBLED EGGS
On sourdough bread, topped with seaweed, finely chopped red onion & lemon
HOT DISH
TONFISH
Seared tuna with nicoise salad with egg, haricots verts & potatoes
PEPPARSTEK
Pepper roast 54°C with red wine gravy potato fondant and a leaf salad with honey vinaigrette
SVAMP
Stuffed portabello served with escalivada, potato fondant & fried kale
DESSERT
APPLES
Storhogna apple pie with sour vanilla cream
Sunday
Varies from week to week.
Contact us at [email protected] for questions and concerns.
BOOK A TABLE
If you are a hotel guest, don't forget to book your dinner time in advance - either when you book your hotel or when you check in.
PRICE
Starter 179 kr
Main course 395 kr
Dessert 115 kr
Three-course meal 695 kr
Not a hotel guest but want to enjoy our three-course dinner?
Book a table here