Eating at Hotel Vertshuset starts with a choice between classic and casual.

man you imagine that you sit at a table: the crisp white linen in contrast to the classic yellow wallpaper in the old servants´ quarters and coach house, the borgstuen.
Meanwhile the best of the season´s harvest is being brought to your table: the best local and seasonal ingredients, prepared with passion and finesse.

Menu Januar 2020

Sashimi scallops with horseradish foam

Citrus marinated Norwegian scallops with cucumber, ginger, chilli and horseradish foam

Allergens: shellfish, milk

165.-

Beetroot
Salt baked beetroot with local cottage-like cheese cream, crumbles, and umami egg

Allergens: milk, wheat, barley, egg

145.-

Chicken balloutine

Filled with cavalo negro and local cottage cream, served with Jerusalem archichote, crisp chicken skin, and mushroom sauce

Allergens: milk, celery, egg

345.-

Grilled lamb filet

With hasselbach potatoes, carrotpurè, cucumber, tomatoes, and port wine sauce

Allergens: milk

385.-

Filet of reindeer from Stensaasen

With fried potatoes, celery, parsley root, and raspberry glace
Allergens: milk, celery

395.-

Selection of cheeses from Eggen Gardsysteri

Sweet and crunchy garnish
Milk – Wheat – Barely – Rye – Walnuts

119,-

Classic tiramisu

Allergens: milk, wheat, egg
129,-

6-courses

825,-