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Find providers and contact information Local food in Norway

Showing 1-10 of 69 results


Norefjell Hytta

Tha food at Norefjellhytta have local food 'and inspiration from home and abroad. The menu varies from day to day depending upon the advent of goods....
Price for 3 courses: kr. 445,-


Bårdshaug Herregård

Our kitchen is dedicated to providing food produce from our area, and the rest of the county. We offer dishes based on ingredients from the mutton fro...
Price for 3 courses: 510,-



Hindsæter Mountain Hotel combines good taste and history. The cultural-historical menus are dedicated to some of the guests who once visited Hindsæter....
3 cours menu kr. 400-600


Sundvolden Hotel - Restaurant Anno 1648

Restaurant Anno 1648 is in the original hotel from 1648 and has many cosy corners. The popular rooms Bord 33, Bord 34, Red Plush and Red Corner are fou...
Price for three courses: 400-600 NOK


Henningsvær bryggehotel

We at Brygge hotel places great emphasis on the food we serve. Based on the best possible use of fantastic good local ingredients, we pride ourselves...
3 cours menu: 495,-


3 kalver

Restaurant 3 Kalver, is the place where you can get served the traditional dishes that are made by local traditions, and where raw materials are produc...
Price 2 courses: NOK 300,-



Every day we serve lunch. The menu is what we have available. Fish soup, bacalao, mussels, halibut and more, and the shelves are full of goodies. Our...
Price 3 courses: NOK 250,-



Café, pub and party venue in Stordal. At Nilsgaardtunet they also sell specialties which is made from old recepies and traditions....
Price for 2 courses under NOK 400,-


Seljord Hotell

Seljord hotell was built in the year 1857 in the Swiss style. Seljord hotell has a modern kitchen with a large focus on the products of the local area...
Price 3 courses:  NOK 390,-


Ågot Lian Seafood restaurant

Ågot Lian Seafood Restaurant is centrally located by the Market Square in Trondheim. At Ågot’s we serve Norwegian seafood in Norwegian surroundings. Ou...
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