wild parsnip with buckwheat

Tartar of wild salmon with potato and dill, deep fried salmon skin

tartar of lamb from Korsvold Farm

amackerel from Kristiansand marinated in fermented cherry juice and roseroot with radish and salsify

duck liver from Holte Farm, meadowsweet from Songsvann and pickled walnuts

king crab, grilled rhubarb with rose-hip from Bygdoy


Wild salmon from Namenfjorden, charred cucumber with sea arrow grass and wasabi leaves from Oksenoya
grilled summer cabbage with sauce of dried lobster and scallop with fermented lobster head and crab apples
veal from Grondalen Farm with sauce of horseradish, lovage and sour cream with turnip

Mangalitsa pig from Svartskog Farm, roasted garlic and swiss chard from Korsvold Farm

Kraftkar from Tingvollost, honey from Vulkan Beefarm

Ice cream made of bone marrow from Horgen Farm, granite of summer berries and rhubarb
Elderflower from Skott Farm, spanish chervil cream with elderflower ice cream

Jerusalem artichoke and coffee
apple marmalade
caramel of brown cheese from Prestholt in Hol