Food philosophy and culture

From the very early days of the guesthouse, more than 70 years ago, there has always been a heartfelt dedication to creating dishes rooted in local culture and tradition. The food was meant to be both homemade and flavourful. The women who ran the kitchen—Gjertrud and Turid—had a strong passion for using the best ingredients they could find, and quality was always essential.

They created the most delicious meat and fish dishes, as well as delicate cakes and desserts. Everything was prepared with care, using local ingredients and produce from their own kitchen garden and animals grazing nearby. This legacy has left its mark—and it is with great joy that we carry these traditions with us, drawing inspiration from them while continuing to collaborate with local farmers and producers in the area.

In our kitchen today, we make conscious choices when selecting ingredients. They should be as local as possible, and we always seek out the finest quality we can obtain. Our dishes are often inspired by the past, combined with knowledge and creativity from the modern culinary world. New gastronomic ideas are explored, and new concepts take shape—always with the aim of preserving Norwegian food traditions and creating wholesome culinary joy.

The menu follows the seasons and the availability of ingredients.

During the summer season, we offer a small à la carte menu where you can choose a delicious main course or create your own three-course meal with a starter, main course, and dessert. Some dishes vary from day to day depending on the ingredients we have available, while others remain as house favourites.

Our signature dishes—such as our house burger and other seasonal specialties—are prepared with fresh ingredients, and our chefs take great pride in presenting each dish with flavour and care. We can also offer vegetarian options or tailor dishes to your preferences; we recommend contacting us in advance if you have specific wishes.

We are delighted to serve you a homemade, heartfelt meal!