Dinner menu

Menu

“Local fish, berries, mushrooms, as well as domestic game get us excited. We are equally fond of using Norwegian cod or Italian white truffles when they are in season. We always try to get the best out of the ingredients.“ Chef Sorvoja explains and continues: “ My way of coming up with dishes is quite simple. When the ingredient is top-quality, it doesn’t need to be manipulated that much. My aim is for simplicity without being boring. I try to strip away everything unnecessary. A dish can be simple and quite complex at the same time.