"Where East Meets West"
Hardanger has solid food traditions. Not only with fruit and berries, but in recent years also with vegetables, small-scale meat production, local ice cream and chocolate producers - and of course the sides.
Hallingdal is also a rich region with a number of solid small-scale producers that we look forward to getting to know better. In particular, game meat, sheep and lamb meat, mountain fish and dairy products are important to us. But here too, market gardens and small-scale producers of vegetables, herbs, eggs and berries have appeared in recent years. We look forward to shopping with the little ones!
Home-made traditional and thanksgiving pastries are important elements in our food profile.
The cheese has a place of honor at Fagerheim. Cheese and mountains have always belonged together.
The magnificent bud eggs on the stølen have provided us with both butter, rennet and various cheeses for time immemorial. This is a great product made with love for the animals and the mountains - and which we are lucky enough to have invaluable access to here in Hol. Ostebygda, with its 8 producers, supplies both farm and cheese products all year round. It obliges to have such neighbors.
Fish is also central to us. We have good helpers who set nets in the summer and fill the freezer to the brim throughout the autumn. In the long term, the goal is to both smoke, dig and shave the mountain trout yourself.
Hardangervidda is full of berries in autumn. We can't wait to run matauk at the end of the season, pick blueberries, lingonberries, crickets, bracken and molter - which you get on the waffles the following year!
If you have allergies or other food restrictions, it is necessary for us to be informed of this when booking. The chef does his best to accommodate allergies and illnesses.
The meal and the dining experience are important to us. Every evening we gather our resident guests for the day's 3 courses at 19:00.
