Hos Thea

Pan-seared reindeer fillet, served with wild mushrooms, lingonberry reduction, and a parsnip cream.

Pan-fried halibut with a creamy mussel sauce, served with samphire and new potatoes.

Creamy risotto with a medley of forest mushrooms, truffle oil, and aged Parmesan cheese.

Classic Norwegian caramel custard, a rich and smooth dessert.

Perfectly baked cod with seasonal vegetables, almond potato purée, and a delicate lemon-butter sauce.

Norway's national dish: tender lamb and cabbage stew, slow-cooked to perfection. (Seasonal availability)