Bortistu Gjestegård (Bortistu Mountain Farm)

At the end of the road in Storlidalen, you'll find the idyllic Bortistu Gjestegard, where the journey ends, and everything begins. Since the late 1800s, guests seeking relaxation in the stunning mountains, comfortable lodging, and delicious food have been warmly welcomed here. Bortistu offers unforgettable experiences in Trollheimen, in harmony with nature, the mountains, and the changing seasons.

Bortistu Gjestegard is proud to uphold a 130-year tradition of warm hospitality and guest care. The story of Bortistu began back in 1648 when the mountain farm was established deep in Storlidalen. Today, Bortistu offers not only lodging but also a traditional setting for courses and conferences, weddings, celebrations, and cabin rentals. There's always the option to enjoy Bortistu's award-winning, locally produced food. You are welcome to stay overnight or visit Bortistu as a day guest.

In summer, the café in the barn is open – please check the website for current opening hours. The café offers waffles with traditional "sunndalsgraut", ice cream, simple lunch dishes, and freshly baked goods. In the restaurant, you’ll be served exquisite meals made from local ingredients, with a menu that changes according to seasonal availability. Our specialty is basstu-smoked leg of lamb from Bortistu and the Trollheimen area. The restaurant is open for group bookings (minimum 10 people) by prior arrangement.

If you and your group wish to dine at Bortistu, they accommodate groups from 10 to 100 people for dinner and service. For larger groups, there is a range of menus to choose from, all with a strong emphasis on local producers and seasonal ingredients from the area. The menu can also be tailored to the guests' preferences, and a special children’s menu is available for young guests aged 3-12 years.

FARM SHOP

Bortistu's specialty is the basturøkt lammelår, from lambs that graze in the heart of Trollheimen. The meat is lightly salted and smoked using juniper in Bortistu's old smokehouse, Bassto, which dates back to around 1850. Leif Helmersen, the father of the current owner, Linda Mai, developed the idea and method for smoking lamb legs in Bassto. The smokehouse was originally used to dry grain for brewing malt beer. The process of smoking lamb legs is pure craftsmanship, meticulously developed to achieve a balanced, mild, and unique smoky flavor, aroma, and tenderness. The recipe is a well-kept secret. You can also buy lamb legs, prune porridge with barley, and the chef's sesame flatbread at Bortistu.