Norwegian ingredients take center stage in all the food we serve, utilizing the best of what the season has to offer. Our three- and five-course meals will change from day to day, determined by the available produce on that particular day. The dishes in our à la carte menu are tailored for lunch and dinner.
We believe that good food should be accessible to everyone without compromising on quality. This principle underlies the ingredients we offer and the prices of our dishes.
During the summer season, the greenhouse and other outdoor areas are open for serving food.
THREE-, FIVE- and seven-COURSE MEALS
Served from 16:00, or earlier by appointment.
A proper meal with multiple courses shouldn’t break the bank. Here, you can choose three, five and seven courses at a very reasonable price, and get something new on your plate every day. The dishes will be determined by the available produce on that day.
Both the three- and five-course meals contain the same amount of food, but the more courses, the more flavors.
THREE-COURSE MEAL
598,-
Starter with meat, main course with fish, and a dessert.
wine PAIRING FOR THREE-COURSE MEAL
429,- / 189,-
The wine pairing includes three units specially tailored to the dishes served that day.
with / without alcohol
FIVE-COURSE MEAL
698,-
Fish starter, meat starter, fish main course, meat main course, and a dessert.
wine PAIRING FOR FIVE-COURSE MEAL
598,- / 279,-
The wine pairing includes five units specially tailored to the dishes served that day.
with / without alcohol
seven-COURSE MEAL
*798,-
What is served in the seven courses will vary from day to day and will be determined by the ingredients available on that day.
*Seven courses must be pre-ordered and is subject to availability.
Wine PAIRING FOR sEven-COURSE MEAL
798,-
The wine pairing includes seven units specially tailored to the dishes served that day.
Evening Menu
Served indoors
in the restaurant
16:00–22:00
Starter
Seafood Bisque
179,-
Made with langoustine, mussels and crab, carrot, celeriac and leek
Allergener: shellfish, celery, milk, sulphites
BEETROOT CARPACCIO
158,-
Salt-baked beets with chèvre, Parmesan tuile and wild herb pesto.
Allergener: egg, milk
Main Course
BARLEY RISOTTO WITH PEAS
239,-
Topped with grated Parmesan.
Allergener: barley, milk
BACALAO WITH CLIPFISH FROM AVERØY
329,-
Salted cod in tomato sauce with black olives. Served with focaccia.
Allergener: fish, wheat, sulfites
LAMB SHANK FROM OPPDAL
349,-
Braised in red wine, grapefruit and herbs. Served with honey-glazed root vegetables, mashed potatoes and “devil’s sauce”.
Allergener: milk, sulfites
Dessert
TODAY’S DESSERT
159,-
Ask your server what today’s dessert is!
Saturday Lunch
Served Saturdays 12:00–16:00
à la carte
TODAY’S Lunch dish
198,-
Today’s special is a hot dish served between 12:00–16:00, while supplies last.
It changes daily based on seasonal ingredients.
Ask your server what today’s special is!
SALAD WITH SHREDDED DUCK LEG FROM HOLTE FARM
229,-
With feta cheese, citrus vinaigrette, orange, pickled pumpkin, and mixed greens.
Allergener: milk
BEETROOT CARPACCIO
198,-
Salt-baked beets with chèvre, Parmesan tuile, and wild herb pesto.
Allergener: milk
Dessert
TODAY’S DESSERT
149,-
Ask your server what today’s dessert is!
