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
Salt baked beetroot with local cottage-like cheese cream, crumbles, and umami egg
Allergens: milk, wheat, barley, egg
Filled with cavalo negro and local cottage cream, served with Jerusalem archichote, crisp chicken skin, and mushroom sauce
Allergens: milk, celery, egg
Grilled lamb filet
With hasselbach potatoes, carrotpurè, cucumber, tomatoes, and port wine sauce
Filet of reindeer from Stensaasen
With fried potatoes, celery, parsley root, and raspberry glace
Allergens: milk, celery
Selection of cheeses from Eggen Gardsysteri
Sweet and crunchy garnish
Milk – Wheat – Barely – Rye – Walnuts
Allergens: milk, wheat, egg