Local produce first.
The restaurant features predominantly local sustainable food which in turn was and is both an old age traditional necessity, living off the land.
Traditional Norwegian as well as other Scandinavian food cultures are based on the seasonal harvest and preservation techniques these techniques have again come back into fashion and are incorporated into many successful modern restaurants in Scandinavia.
Here at Store Ringheim we exemplify this modern reflection on our time. Local trout, wild mushrooms, home-made charcuterie, berries, flowers, herbs and vegetables from the garden have become the backbone of our menu’s.
Don’t miss Nikki’s highly acclaimed roasted Jerusalem artichoke soup, a vegan and allergy neutral soup with a big reputation.
The home-made charcuterie is well made, the absolute highlight being the humble breakfast sausage they are the best I’ve eaten in over forty years of working as a chef. The air-dried hams, coppa, bacon and game products are also serious achievements. From a kitchen planning viewpoint the charcuterie production planned and produced over the yearly availability and hunting seasons is a cultural reflection seldom seen.
The success of this almost hunter gatherer culture certainly brings an economical benefit to the hotel restaurant operation.