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
RENSTEK
Smoked reindeer scramble with butter roasted caviar crumble & lingonberry metana
BRUSCHETTA
With roasted cocktail tomatoes & parmesan cream
HOT DISH
WHEELFLOWER
Halibut with roasted beetroot velouté served with root vegetable crisp & young baked chive potatoes
LAMM
Lamb tenderloin served with wild garlic & potato puree, rosemary sauce & cruditè
CORONARY COOK
Grilled artichoke with creamy wheat risotto
DESSERT
CHOCLADFONDANT
Served with vanilla ice cream & Grand Marnier marinated berries
Tuesday & Friday
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
Tuna Tataki with rice noodles & edamame beans served with a sesame cream broth
OXFILE
Roasted fillet of beef with morel sauce & hazelnut potatoes and a roasted pumpkin puree
SPETSKÅL
On a bed of quinoa served with a smooth pumpkin cream & roasted hazelnut butter
DESSERT
BURNED CREAM
Flavoured with brassica butter, served with pickled currants
Wednesday & Saturday
PREFERRED
TARTAR
On char with an apple & fennel salad, dill cream and lemon pearls
SVAMP
Storhogna's creamy mushroom soup with house bread
HOT DISH
COD
Cod with almond potato puree, prawns, churned butter, horseradish cream & grilled lemon
WHEAT
Venison loin with potato fondant, venison velouté, lingonberry cream and Jerusalem artichoke chips
FLOWER BOILS
Baked cauliflower with feta cheese cream & miso cooked lentils
DESSERT
KEY LIME PIE
Whipped Key Lime Pie topped with almond flakes
Sunday
PREFERRED
TERRINE
On beetroot with beetroot cream & roasted pumpkin seeds
HOT DISH
REDING
Char with dill-slathered potatoes & sugar snap peas and sandefjord sauce
CALF
Veal steak with tarragon butter, potato cake, red wine sauce & savoy cabbage
SELLERI
Grilled celeriac with potato cake served with creamy cabbage & spiced butter
DESSERT
BLUEBERRY CAKE
Served with raspberry sorbet & vanilla cream
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 155 kr
Three-course meal 695 kr
Not a hotel guest but want to enjoy our three-course dinner?
Book a table here