What to expect at our Home
Information Before Booking
Good To Know
Max 8 guests, seated together at one shared table.
We keep it intentionally small so the evening stays personal — relaxed conversation, time for questions, and a true home atmosphere rather than a “tour group” feeling.
The menu is set and varies from day to day, based on season and availability.
You’ll be asked for allergies when booking. We can’t guarantee modifications — if something creates a problem, we’ll contact you quickly with the options.
Dress comfortable and practical — shoes come off at the door.
If you’d like, bring your own wine/beer in moderation (a pairing guide is sent 24–48 hours before). Photos of food are welcome — please ask before photographing other guests.
Meet the chefs
We’re a father-and-son team who genuinely love cooking. For us, food is how we take care of people, simple, honest meals made with good local ingredients.
I have been lucky enough to grow up with a father who always made sure there was food on the table. From goat stew, oven-baked trout, to deer meatballs. Back then I didn’t realise how privileged I was to be given that kind of high-quality food, but as I’ve grown older, I’ve really come to understand it.
Because of that upbringing, I continued hunting and fishing. And now, more than ever, I see the value in real food with clear ingredients, being able to source and provide as much as possible ourselves, and knowing where it comes from.
This dinner is our way of sharing a little piece of Northern Norway: warm flavours, real food culture, and the kind of relaxed evening you’d get if you were invited into a Norwegian home.
True Norwegian Produce
Norwegian ingredients, seasonality & preservation.
Norway's nature does most of the work. Cold, clean water. Short summers, with tense midnight sun. Long winters, with biting cold. These conditions create ingredients with real depth and intensity, because everything here has had to earn its place.
The ingredients
Cold-water fish like trout, Arctic char, and cod. Wild game and gracing livestock. Root vegetables, foraged mushrooms, and berries that ripen fast in the summer months. These are the building blocks of Norwegian cooking. Simple, but with a lot to say.
Seasonality
Norwegian food has always followed the seasons, so does the wildlife and plants. They come fast and disappear even faster. Summers are short, so what grows, grows fast. Autumn brings hunting season, wild mushrooms, and the last of the harvest. Winter means leaning on what you've stored, preserved, and put away. Eating seasonally here isn't a lifestyle choice, it's just how it's always been done.
Preservation
Before refrigerators, Norwegians had to be clever. Smoking, salt-curing, drying, and fermenting weren't food trends, they were how you made it through winter. Many of these techniques are still used today, not out of necessity, but because the flavours they create are something worth holding onto.