A taste of Gudbrandsdalen valley

A gourmet journey in Eastern Norway

The culinary culture in Gudbrandsdalen valley has strong roots in traditional Norwegian agriculture and summer mountain farming as well as rugged self-sufficiency and centuries-old preservation methods.

Norway's most famous cheese, the Gudbrandsdalsost sweet brown cheese, was created in the valley, and is one of the many unique local products you should try while visiting.

And genuine mountain food, served straight from the source to your table, will fill both your stomach and your heart.

Here are some excellent tips on where to go and what to taste in the area.

Historic mountain farms producing traditional cheeses and locally sourced meals from the fields and mountains are just some of the highlights to explore on a gourmet tour of Gudbrandsdalen. When you add inspiring hosts with a regenerative approach to tourism, it gets even better.

Welcome to Gudbrandsdalen valley!

Gudbrandsdalen valley is located in Eastern Norway. You can visit as many as six national parks in the surrounding mountains, including Jotunheimen, Dovrefjell, and Rondane.

The 1994 Olympic town of Lillehammer serves as a gateway to the valley in the south. From there, the valley stretches 230 kilometres north towards Lesja and the Romsdalen valley, and adjacent valleys Gausdal, Heidal, Ottadalen, and Espedalen.

The area is famous for its cultural landscape, and historic farms and mountain lodges serving genuine local farm food can be found both in the green valleys and in the high mountains. In addition, the valley is a perfect place to taste Norwegian mountain food, based on local traditions and pure, wild flavours.

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Traditional brown cheese

While visiting the Gudbrandsdalen valley, you simply have to try brunost, brown cheese. This is a sweet, caramel-like cheese made from goat and cow milk. The flavour is simply unlike any other cheese out there. It's tasty on its own, but even better on top of a freshly-made Norwegian waffle – a perfect little snack, served in many cafés.

A variety of local recipes for brown cheese yield unique flavours. Gudbrandsdalen valley is especially known for its Gudbrandsdalsost and Heidalsost.

Gudbrandsdalsost

Legend has it that Gudbrandsdalsost first originated from the summer mountain farm Solbråsetra in Gålå in 1863, made by a young dairymaid named Anne Hov. She is said to be the first to add cream and goat's milk to whey cheese, which later became what is called Gudbrandsdalsost, one of Norway's most famous brown cheeses.

Solbråsetra is still an operating summer farm. In summer, you can visit this historic place and meet the dairymaids, and, of course, taste the famous cheese.

You can also tour the cheese factory Heidal Ysteri, located in the north of the valley. Sample home-made prim, brown cheese spread, baked goods and more in its bakery!

If you want to taste cheese from the valley and other local products, make sure to stop by one of the local grocery shops.

Cheese lovers should also visit Avdemsbue, a shop dating back to 1878, which is located in the mountain village of Lesja.

In addition to having many different local products in stock, Avdemsbue also sells products made by local cheesemaker Avdem Gardsysteri.

Try pultost, a sharp and rich cheese with long traditions in Gudbrandsdalen, with roots back to the Viking Age.

How about a freshly made waffle? Enjoy it in a cheese-shaped café building!

Annis Pølsemakeri

Some stops are a must for foodies. Annis Pølsemakeri in Ringebu is one of them.

“Lamb is definitely one of the highlights of this area for me. They roam free in the mountains and grow with nature. Does it get any better than that?” says Anni Kirstine Byskov, owner of Annis Pølsemakeri.

Anni is originally from Denmark, but moved to Norway in 1985. She bought the traditional sausage factory in Ringebu in 2000, and it's been a success ever since. Her sausage products have won several prestigious awards, and Annis ham, made using local food traditions, has also been praised and voted as a 'favourite among Norwegian consumers and Norwegian chefs'.

"I think that part of our success is due to us using high quality ingredients and keeping our recipes simple. Our customers know what they get when they buy our products," says Anni.

Her butcher shop sells many different kinds of meats and cuts, all depending on the season. Delicious condiments from other local producers are also sold. Fill your cart with sausage of lamb with garlic and parsley, the blue cheese Kraftkar from Tingvoll, apple juice from Hovelsrud farm, and much more! Stop by to have a look at the rich selection.

Right next door to the sausage factory lies its owner's restaurant, Annis Spisested. Here, you can enjoy home-made, tasty dishes.

Farm food

Farming has a strong presence in the valley, where you'll find everything from old, venerable farms to summer pasture farms and smallholdings scattered around the fields and mountain landscapes.

You can stay at several of the farms, but one of the more distinguished ones in the area is Sygard Grytting, one of Norway's oldest wooden hotels.

Located between Ringebu and Vinstra in the municipality of Sør-Fron, the hotel has been welcoming travellers for 700 years and offers accommodation in its stately, unique rooms.

Taste traditional, heart-warming food

The fields and outbuildings of the hotel are still being used in active farming with sheep and grains. Most of the ingredients used in the hotel's restaurant come from the farm itself or the nearby area.

The hostess of Sygard Grytting, Hilde, is passionate about traditional food, something which is visible on the plates served. Indulge in lamb, moose, and reindeer, fish from the mountain lakes and fruit and berries from the farm's own garden.

The dining hall is called Spisestugu. Remember to make a reservation in advance!

Sample farm food

A short drive from the E6 motorway, centrally positioned between the towns around Lake Mjøsa in the south of the valley lies Biri Landhandel, a great place to sample food from local farms.

The country shop sells local products such as apple juice, meat from deer, lamb, and sheep, organic dairy products and more, and is run by local farms who have come together to showcase the great food and drink from the area.

Harpefoss Hotel and Country Store in Sør-Fron, just two minutes from the E6, is another must-visit. The place was built during the construction of the Dovre Line in 1896 and is now a historical gem.

The old country shop doubles as a quirky café during summer, and offers visitors sweet treats. You can visit the shop from mid-June until late August.

Hot tip: There is a great view of the Harpefossjuvet waterfall right behind the hotel!

Farm stays for families

You will also find farm stays in the area that are perfect for families travelling with children.

One of them is Paulsrud, a charming dairy farm located northwest of Lillehammer in the south of the valley. You can book a stay in the rustic cabins at the farm. The little ones will love to say hello to the cats, sheep, hens, cows and calves living on the farm! In summer, you can also spend the night at the farm's summer farm in the mountains.

More farm experiences in Gudbrandsdalen

It's not only the lush valleys that provide amazing flavours in Gudbrandsdalen: this is also the perfect place to get a taste of Norwegian mountain food.

If you are looking for a unique mountain-to-table experience, where a great meal consists of more than just excellent food, you should head up to the mountain village of Skåbu and Skåbu Fjellhotell.

Skåbu Fjellhotell was originally a farming co-op that has since been transformed into a brand-new boutique hotel by the Haug family.

The hotel has received awards for its sustainability efforts and commitment to regenerative tourism, and is also a member of Regenerative Travel – a collection of independent hotels whose mission is to connect travellers with environmentally and socially impactful experiences around the world.

Skåbu Høyfjellshotell's regenerative approach

This is how the hotel is working with a regenerative approach:

Zero food waste: Zero waste food practices not only contribute to environmental conservation but also enhance the hotel's reputation among eco-conscious travellers.

Responsible dining: Utilising the entire animal and process local ingredients from their own farm animals, including pigs and sheep, as well as sourcing trout, deer, moose, and reindeer from local fishermen and hunters.

Community support: The hotel is eager to engage and empower the local community in planning and decision-making about the management and development of tourism in Skåbu. This also includes respecting and enhancing the area's historical heritage, authentic culture, traditions, and local customs.

Circular economy: The hotel wishes to contribute to the development of Skåbu and create positive ripple effects in the community.

The Food Lab: The hotel has established a lab with a focus on ancient preservation techniques, culinary traditions, self-sustainability, and foraging, and an increased understanding of ingredients.

Source: Regenerative Travel

A taste of the mountains

"We try to never use ingredients that are not native to this area," says Lukasz B. Socha, head chef at the hotel's restaurant, Skadir.

The hotel takes great pride in embracing the essence of its location by using its own ingredients, including sheep and pork from its own farm, and fish and game from the surrounding mountains.

In the restaurant, you will be served meals that celebrate traditional Norwegian cuisine with a modern twist, from a menu that varies from day to day.

"We use a lot of moose and game from the mountains. When we get meat in autumn, when the hunting season is on, we have to think about how we can use it year around," says chef Socha.

The head chef recommends trying moose from the area, if you haven't tried it before.

"You can really taste the forest. It's similar to beef, but with a stronger taste," he explains.

You can visit Skåbu Høyfjellshotell for a meal, but it's highly recommended to spend the night there as well. If you are visiting on a Saturday, you can indulge in its 5-course Chef's Tasting Menu. Wednesday to Friday, the restaurant serves a 3-course menu.

Find a place to stay

Historic hotels, mountain hotels and more.

Tasty restaurants

Visit a restaurant with a focus on local ingredients.

Summer mountain farms

Summer mountain farming, the practise of moving livestock such as sheep and cattle up into the high mountains to graze during summer, remains strong in some areas of the country.

Many summer pastures, or summer farms, offer overnight stays for visitors, and food from the farm and mountain is often on the menu.

Some summer farms even have their own farm café where you can take a break while exploring the mountain and enjoy traditional meals and snacks.

Must try: Sour cream porridge

Sour cream porridge, rømmegrøt, has existed for hundreds of years in Norway, and is a dish commonly served at pasture farms and farm cafés. The key ingredient in the porridge is, as the name suggests, fresh, locally made sour cream. It's often served with cured meat on the side.

One of the places you can get a bowl sour cream porridge is at the summer farm Lykkjesetra, Venabu Fjellhotell's summer farm, located in Ringebu.

The milkmaid at the farm will gladly tell you about its rich cultural history.

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