Fjord and mountain. How the unique nature of Western Norway shaped the traditional farmer and how it shapes our local cuisine

Featured in the New York Times in 2017 as 'redefining Nordic cuisine', the restaurant offers a unique 10-course menu with a natural focus on local seafood, such as scallops hand-picked by diver and long-time collaborator Knut Magnus Persson, as well as dry-aged meats and seasonal vegetable dishes.