Hindsæter Hotell in Jotunheimen: New owners focus on local food and mountain tranquility

A new chapter at Hindsæter in Jotunheimen

They wanted more space – and dreamed of a small farm. Instead, Mari-Ann Greiner Green and
Øivind Linge Develop as hotel owners, with Jotunheimen's mighty nature right outside their door. Now they are
in full swing with preparations for their very first season at Hindsæter in Vågå.

– We never imagined becoming hotel owners, laughs Mari Ann. – On the contrary. When our twin girls were
born seven years ago, we quickly realized that the functional house in Nesodden wasn't quite right for us. Øivind has
also a great interest in cars – at most there were eight cars in the yard, and the garage functioned more
more like a workshop than a parking lot.

A simple email – and a new life

The family started both construction projects and gardening, but even though the house was new, they understood that
something was missing. The high housing prices in Nesodden made them have to think again. What was it they
really wanted?
Øivind worked as production manager at Norwegian Air Ambulance, Mari Ann as an IT consultant.
– Gradually we asked ourselves the question: Should we continue in hectic jobs and hamster wheels – or were
Is it time to change course?
The couple registered their interest with Tegneby and Grønnerød Landbruksmegling. Two years later, a
Email in the inbox: Hindsæter, the old, charming wooden hotel in Sjodalen, was for sale.

Full flap

“I lit all the plugs at once,” says Mari Ann. “This hit everything we dreamed of. When we went on
When I saw it just before Easter last year, I was 70 percent excited and 30 percent skeptical. For Øivind, it was the opposite.
They got five hours of viewing, coffee and lunch with the previous owners – and a good feeling.
– It was simply a complete disaster!

Local food, a matter of course

The start of the season is now approaching, and planning is in full swing.
With nature as your closest neighbor, local food is a matter of course.
– Øivind has just learned how to carve whole reindeer and I am cooking khinkali, says Mari Ann on the phone from
mountain world. – We want to continue much of what the previous owners have built up. That is why we have also
We brought along both the chef and two employees.
– We live in the middle of nature's pantry and want to use as much local produce as possible. When everything falls a little more on
space, I also want to contribute more in the kitchen – maybe bake a little. My 20-year-old son is considering
also to become a chef, so it's a perfect fit. I also have a 24-year-old daughter who will live and work with
us during the high seasons and who really enjoy themselves here. Everything has gone surprisingly well, and we have learned
a huge amount in a short time.

Traditional belief

The ambition is to preserve both the atmosphere and the guest mix at Hindsæter.
– We want to preserve what already works. The guests have often been couples, outdoor enthusiasts and
people with a sense of cultural history and good food.
The hotel already has a mountain SPA with a jacuzzi and two saunas, and in the long term they plan to expand with a
outdoor department.

High well-being factor

Have there been any wake-up calls after the decision?
– Just before the move. We wondered if we had romanticized the whole thing. Would we enjoy it here? The answer
They got it quickly.
– Fortunately, we felt at home from day one – both we and the twin girls. Everything has gone surprisingly well,
and we have learned an enormous amount in a short time.
Now they are looking forward to opening their doors for the winter season, which lasts from February 1st until Easter.
– And I have already decided: There will be homemade cocoa and waffles for the guests, assures Mari-
Ann.

_{Text: Trude Henrichsen}