Cuisine at Kongsvold Fjeldstue

We make use of the ingredients which are available from the countryside around us: reindeer, trout, lamb, musk ox and almond potatoes grown in the mountains, cheeses and other produce from local suppliers.

The Kongsovld cuisine is modern yet based on traditional ingredients. Every evening at 7 o’ clock, we serve a 3 or 4-course meal and can suggest various wines to complete the meal. We make all our dishes from the very start and bake all our bread. A special favourite at breakfast time is the Kongsvold biscuit, a tradition from Kongsvold which dates back centuries.

The dining room, which forms our main restaurant, has the same opening hours as the hotel and welcomes both hotel guests and other visitors – though non-guests should make a reservation. Kongsvold is very popular for celebrations and gatherings, when we are happy to provide 5 or 6-course festive menus served in a dining room from 1720.

Lunch is served in both the dining room and Kongsvold Kro, which is open during the summer and at Easter. At the Kro, or café, we serve light dishes with a definite local flavour. Kongsvold Kro is a member of the Norsk Gårdsmat association for Norwegian farm foods.

A Kongsvold speciality is the musk ox, and both musk ox pâté and musk ox carpaccio are popular dishes on our festive menus.