From the grill

When summer arrives, much of the cooking moves outdoors. Gudbrandsdalen’s largest terrace, measuring 110 square meters, becomes a natural extension of the dining room, and it’s here guests often gather after a day in the mountains.

We fire up the Yoder Smoker, giving the meat a smoky flavour that belongs to warm summer evenings. We grill elk from the hills behind the hotel, chicken and lamb from trusted local producers, and vegetables from our garden on the farmyard. The heat and smoke do the work, but the ingredients define the result.

You don’t need to stay at the hotel to dine here in summer, but we recommend booking a table—especially on warm, clear evenings.