The raw materials are of the best quality. In each vegetable peeled, in every fish that is filleted, behind each piece of meat and in every marinade, there is lots of love and dedication. We strive to use only local produce, including a lot of meat and goods from Haugen Gardsmat in Flåm. We also have a fair amount of organic produce. Read more about the kitchen below.
We always prepare a rich and varied breakfast buffet. We bake our own bread and we provide lots of tasty toppings. Some things are supplied by local suppliers, and some are homemade. We always have good bacon and scrambled organic eggs. We also make oatmeal, a tradition maintained since the hotel’s beginnings in 1909. We provide greaseproof paper and plastic bags at the buffet in order for you to pack your own lunch!
For groups, we serve a hot lunch in the restaurant, and it must be booked in advance. We also offer and serve tasty snacks and meals in our Millibar. The menu varies, but we usually have homemade pizza, reindeer burgers, meatballs, and our soup, Rallarsuppe. We also sell Finse blings (sandwiches), traditional Norwegian raisin buns, cakes and waffles. Our bar is also well stocked with beverages, both alcoholic and non-alcoholic. Millibar is open to everyone, even those who start or end their trip at Finse.
The day ends with a three-course dinner in the restaurant, where we have sittings at 19:00 and 21:00. The menu is decided in advance and replaced daily. If you have any allergies, please let us know beforehand so that the kitchen can prepare alternative menus. If you want an upgraded menu, perhaps to celebrate a birthday or get married, we can upgrade your dinner to a four course banquet. The chef will be included in the planning, at the request of guests. For good food you need good drinks. Our selection is hand-picked from our supplier Moestue Grape Selection. We are pleased and proud to have our own Finse Wine – in collaboration with the great producer Coffele from Tuscany.
We had Dagens Næringsliv newspaper visiting during the summer of 2014; if you are interested in reading the review (in Norwegian), please click here.
Catch a glimpse of what our guests will be served for dinner, the homemade cakes in our Millibar, chef announcements, and the excellent local produce on the #Kjokken1222 Instagram here.