“It’s a family farm, or a smallholding,” explains Jørn Anderssen, whose parents took over the premises in the 1980s. “The Cistercian monastery definitely helps bring guests in.” With 13 rooms accommodating for 30 guests in total, the farm also has a few neighbours offering rental rooms, for those arriving in large groups. In their local farm shop on the premises, they sell local food from the county of Trøndelag, in the central part of Norway. “We also sell what we produce on the farm – and we make a lot of things like beer, marmalade and juice,” Anderssen explains. His father makes all the food in the restaurant and previously won an innovation award for his use of seaweed in the food – including seaweed soup, seaweed bread and fish soup with seaweed.

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