A taste of Lom and
the Ottadalen valley

Brimiland – A master chef's playground

"Highly skilled farmers, the preservation of traditional mountain farming, and a proud, genuine food culture is what makes this area so unique," says master chef and author Arne Brimi.

Brimi is a famous Norwegian chef from Vågå who manages the restaurant Vianvang in Vågå. At Vianvang, the goal is not only for guests to experience gourmet dining, but also to learn about the area's food, culture, history, and nature. While the restaurant offers fine dining, the concept is warm, cosy, and down to earth. A visit to Vianvang is more of an experience than just a meal.

"We are surrounded by national parks and recreation areas, and as hosts here in the Jotunheimen mountains, we have a responsibility to run the place with the future in mind," says Brimi.

Sheep and cattle graze high up in the mountains, and there are two local domesticated reindeer associations that deliver incredible reindeer meat to the eateries. The area is also known for its high-quality vegetables, and herbs, resulting in a delectable visit.

"There are mostly family-run businesses here, and the hosts take great pride in what they offer. Fast food is not a part of the local food identity," says Brimi.

Vianvang is part of the Brimiland, "Land of Brimi", concept, and refers to an area between Vågå and Lom, where the Brimi family has established several eateries and places to stay. Here you can experience everything from mouthwatering food and unique accomodation, to summer pasture farms and outdoor activities.

Summer pasture farms

Not far from Vianvang, by the mountain lake Tesse, lies the summer pasture farm Brimi Sæter (also a part of Brimiland) – an idyllic, family-friendly farm in the mountains.

Summer pasture farms have played an important role in Norwegian agriculture. Before concentrated feed was invented, farmers had to move livestock like cows, sheep, and goats to the mountains each summer to graze.

Some of these historic mountain farms are still operating in the most incredible locations.

Pasture farms welcome guests to experience unique overnight stays and heart-warming meals. They often have shops where you can sample farm products like award-winning local cheeses, sour cream porridge, and cured meats.

Farm food at Brimi Sæter

At Brimi Sæter you can get to know the animals, visit the barn loft and learn about local cheese production. In recent years the farm has won several medals for its cheese Sæterost, which is part of their Skråpå-tå meal – a tasty raclette that they serve in the barn.

Going on a summer day-trip? Be sure to try a Norwegian waffle in the Sæter Café and sample the renowned cheese at the farm shop.

Lom has been named a National Park Village, as it is a natural gateway to National Parks in the area. It stands out due to its dark, wooden buildings and the beautiful waterfall Prestefossen, running through the centre.

The village has always been an important stopover for travellers between east and west. The Lom Stave Church in the centre, built in the mid-12th century, is still used by both locals and travellers.

Due to its importance a traffic hub, the village hotels and eateries continue to develop and thrive. Some of the accommodation options and restaurants are located in restored, grand farm buildings.

Bakeriet i Lom

"Bakeriet i Lom was one of the first craft bakeries i Norway," says owner Jeanette Schakenda.

Bakeriet i Lom has become synonymous with freshly-made cinnamon buns, and a visit is mandatory, whether you're staying in Lom or just driving through.

It was Jeanette's late husband, Morten Schakenda, who started the bakery in Lom in 2004. Morten was originally a renowned Norwegian chef and a part of the Norwegian Culinary Team, but dreamed of opening a bakery.

"The nature in this area, and the location – right by the Prestfossen waterfall – were so incredible that we just had to move here and open the bakery," says Jeanette.

The bakery quickly became a success, and the menu continues to develop – bread, buns, sweet pastries, and Norwegian fruit juice, to mention a few of the goodies!

Smak i Lom

Cured sausages of reindeer meat from Skjåk, handmade cloudberry jam, and award-winning brown cheese from the Gudbrandsdalen valley are just some of the delicacies found in the local shop.

Smak i Lom takes pride in offering plenty of organic products, without artificial flavours, based on traditional Norwegian recipes. In other words, a treasure trove for those interested in exciting local food.

In the summer they offer a lunch menu based on local ingredients, organic ice creams, and coffee from the roastery Sognefjord Kaffibrenneri. Dine outside on the terrace with a view of the Lom Stave Church!

Fossheim hotel

Lom offers a multitude of unique accommodation. Fossheim Hotel, with its excellent restaurant, is one of Lom's historic, traditional hotels.

It was established as a coach station in 1897 by the Garmo family (who still own it, now run by Heidrun Garmo), and has been rebuilt and expanded over the years.

When Arne Brimi were a newly-graduated chef, he was hired as a head chef at Fossheim, and he contributed to making the Fossheim kitchen renowned throughout Norway.

Food at Fossheim

The flavours at the Fossheim restaurant reflect the flavours of Lom, with ingredients from the mountains, fish from the lakes, and delicacies from the farms – all put together with a modern twist.

The restaurant also has a vegetarian dinner option, just ask the server about today's menu while there!

You can visit Fossheim just for a meal, including breakfast.

French techniques meet local ingredients

Røisheim was originally an old posting station, dating from 1858. The restored guest rooms are beautifully preserved, and each room has a unique style.

Dining at Røisheim is a must, whether you're spending the night or not. At 7:30 pm, the chef signals that dinner is served by ringing the bell in the old clock tower. Get ready for a four-course experience in the main building.

"For me, the taste of Lom is the taste of the forest. We often harvest mushrooms, berries, and herbs from the area, as well as locally-produced vegetables. Our goal is to use as many Norwegian ingredients as possible, and we get fish from the fjords and meat from the mountains," says chef and host, Tage Koch Jensen.

Jensen hosts the hotel together with Maja Hydal. They are originally from Denmark and have worked at Norwegian, French and Danish restaurants and hotels. When you taste the delicious meals at Røisheim, you notice the French techniques coming through, but paired with Norwegian ingredients.

You can book a stay at Røisheim between May and September, and a tasty breakfast buffet is included.

Pro tip: Planning on exploring the area? As a hotel guest, you can prepare a matpakke, a packed lunch to take with you, and fill your thermos with hot coffee. Then you're all set to continue your adventure!

Art and history in Bøverdalen

When driving through Bøverdalen, you pass by the fascinating Elveseter Hotel. It is easily noticeable from the road due to the 34-metre tall Saga column outside the hotel.

This old family estate has received visits by tourists since the 1870s – from kings and queens, to explorers and artists.

Art at Elveseter Hotel

"There's been a lot of interest in art in my family," Inger Karine Bjørkvik explains. She is the sixth generation in the family to manage the hotel.

As a guest at Elveseter, you can enjoy the family's art collection. Inside the main building, the treasures include works by Adolph Tidemand, Oscar Arnold Wergeland, and Gerhard Munthe.

"For generations, my family has collected art and antiques from renowned Norwegian art dealers and international auction houses," says Bjørkvik.

The Sagasøyla column – A piece of history

The column outside the hotel is one of the hotel's art pieces. It was intended to become the new national monument for Norway, to be placed outside the parliament in Oslo. But at the end of World War II, the column had not been completed, and the sculptor had expressed sympathies with the German occupation forces.

In 1980, Amund Elveseter, the previous owner of Elveseter, discovered the elements of the unfinished column in a shed in Oslo. As a member of the Norwegian resistance during the war, and an art collector, he felt that the column deserved a better fate.

"The sculpture was completed, and in 1992 the column was raised here," says Inger Karine Bjørkvik Elveseter. It is now a popular tourist attraction and landmark.

Hungry for more? Elveseter serves a three-course meal every day, and the menu is built on local ingredients!