Local and seasonal

The food at Boen Manor is local and seasonal

Vegetables, apples, berries, herbs, and honey are harvested in our own garden. We produce our own juice and sparkling cider from the apples. The wild salmon is brought from the river, and the lamb has grazed on the surrounding meadows. Small local producers deliver the remaining raw produce.

Head chef Tomasz Rochon finds inspiration in our high-quality raw produce. The courses bring out the taste of the raw produces’ origin and character, and are created in collaboration with headwaiter and sommelier Dagfinn Galdal.

The wines at Boen manor are carefully selected and matched with our cuisine, with the majority hailing from traditional European wine districts.

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Theme nights

An evening at the estate
Occasionally we invite dining guests to open events at the estate. The menus usually come with a seasonal theme: In springtime we celebrate the arrival of the new asparagus from Holum, while autumn calls for hunting and butchery. Come winter, fish and shellfish play the leading parts.

 
Winemaker’s dinner
When the opportunity arises, in collaboration with leading wine producers and wine importers, we organise events where the wine gets the focus of attention. The wine is accompanied by specially customised courses from our kitchen.

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