The kitchen

The restaurant and food have always been an important part of the Finse1222 experience. We know that meals are important for guests who are traveling, whether with family or with colleagues. Therefore, we have skilled chefs preparing everything from scratch, and not taking any shortcuts.

The raw materials are of the best quality. In each vegetable peeled, in every fish that is filleted and behind each piece of meat and marinate, there is lots of love and dedication. We want to use local produce, including a lot of meat and goods from Haugen Gardsmat, Flåm. We also have a fair amount of organic produce. More about the work of the kitchen you can read under.


We always make a rich and varied breakfast buffet. We bake our own bread and we have 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 we have maintained since the hotel started in 1909. At the buffet you will find greaseproof paper, so you can pack your own packed lunch.


For groups we serve a hot lunch in the restaurant, and it must be booked in advance. We also serving tasty snacks in Millibar. The menu varies, but we usually have homemade pizza, raindeer burger, meatballs, pasta and Rallarsuppe. We also selling Finse blings, Finse boller, cakes and waffles. In Millibar you can also buy beverages. 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 and 21 p.m. The menu is set in advance and replaced daily. If you have any allergies, please let us know in advance 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 for 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 visiting the summer of 2014, read the review in Norwegian here.

Get a taste of what our guests will be served for dinner, the homemade cakes in Millibars, the chef announces no and the excellent local produce. Follow the kitchen #Kjokken1222 on Instagram here.ut