Experience Restaurant

13/10/2026

October and fall is soundly here and we are busy foraging, harvesting and creating new menu items for the coming winter season.

There is still a couple of tables avaliable this month and the first couple of weeks of November.

Follow the link below if you want to reserve a table, or contact us for more information.

https://book.easytable.com/book/?ref=fb&id=3d24d&fbclid=IwAR1m21sPw_9g7CBanRQruWrcY8IeFhtOsdHidzxGtTK38xo2TzIydAWfMfo

08/10/2026

The first evenings menu kicking off our "Decades of W**e" Dinners in November is ready.
Barring corked, dead or otherwise faulty bottles, the menu below will start 4 days of w**e history rarely seen in restaurants or bars these days.
If you want to experience an evening of exceptional food, w**e and history we still have some avaliable seats these days.

Contact us on [email protected] for reservation and more information.

08/10/2026

What can be more Norwegian then the classic "Waffle, sour cream and Strawberry Jam"?
You find this served and eaten from north to south and at any time of the day, weather it's your breakfast on the go, or Sunday coffee visit with friends.

We celebrate this all-rounder by including it in our tasting menu this autumn.
With "Vaffelmel" from Gullimunn AS, Rørosmeieriet sour cream and strawberry jam and ice cream from our own garden berries, this is a classic with no room for improvement.

If you want to try this and the rest of our 7 or 16 course menus, we have avaliable tables at sporadic days in October.
Follow the link below to see dates and reserve your table

https://book.easytable.com/book/?ref=fb&id=3d24d&fbclid=IwAR1m21sPw_9g7CBanRQruWrcY8IeFhtOsdHidzxGtTK38xo2TzIydAWfMfo

07/10/2026

05/10/2026

As we are preparing for our "Decades of W**e" events in November, we have to try out some og the w**es that will be served on the days to make sure our food will match the w**e.
This also gives us an unike look into everything from w**e growing, production and even how w**eres sold their w**es in the past, something that gives us not just a glass of w**e, but a piece of history.

This Mommesin Echezeaux Grand Cru from 1980 is one of those bottles.
Beginning in 1865 in the heart of Bourgogne, Mommesin now operates out of Beaujolais to this day.
At least one bottle of Mommesin Echezeaux Grand Cru 1980 will be on the dinners.

If you love old and aged w**e, or are curious how a well aged w**e is, you can join us for one of our events in November.

Our normal 16-Course Experience Menu also contains a number of well aged w**es on the pairing.

Under you can see more about our decades of w**e event, or you can contact us on [email protected] for more information.

https://facebook.com/events/s/experience-decades-of-w**e-din/1388843873191750/

03/10/2026

03/10/2026

A great day foraging in beautiful surroundings in Tydal together with our evenings customers.
We joined for an evening of locally foraged and produced food, served at historic Væktarstua hotel.
Together with a some of our favourite w**es procured from , this was a great evening and one to remember.

**elovers

23/09/2026

We have one table avaliable this Friday.
Contact us on [email protected] for more info and reservation.

15/09/2026

9 years ago today we opened the doors to Experience Restaurant for the first time. The restaurant tables arrived 30 minutes before the guests came and as with any opening day we were severly overbooked.
With 50% of the kitchen missing and the restaurant not ready, the opening day went exactly as most openings do, very well indeed.
9 years later we are still working every day to make our customers experience as good as it can possibly get.
9 years of failing, succeeding, learning and improving has gotten us to where we are today.

Thank you to everyone who has visited the restaurant over the last 9 years, without you this journey wouldn't be possible.