From farm to table
At Nutheim Gjestgiveri in Flatdal, art, history and homemade food come together. Solveig Barstad runs a guesthouse where good ingredients, local collaboration and genuine hospitality are at the heart of everything.
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At Tuddal Høyfjellshotel, food is more than just a meal. Through close collaboration with local producers, Einar Zakkæus and Malin Torsdatter Gurholt serve ingredients with a clear connection to the landscape, history and people surrounding the hotel.
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Meet Gunleik Mæland, a farmer from lush Telemark who sells almost all of his produce to two nearby hotels. He doesn't get rich, but the collaboration ensures his existence. Then it's not the dream of money that drives him.
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Meet Nicolai Lundsgaard at the Royal Court. He explains why Norwegian raw materials, farmers and small producers play an important role in the Palace's kitchen.
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