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Flor & Fjære is where the rainbow hit Earth

A visit to Flor & Fjære starts off with a pleasant boat trip on the fjord, followed by a walking tour in the lush gardens – and rounds off with an abundant buffet that makes your mouth water.

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History

It all started in 1965, when Åsmund and Else Marie Bryn bought the farmstead Mangela on the northern tip of Sør-Hidle and built themselves a small cottage.

Due to poor health, Åsmund was forced to move to Mangela for the peace and quiet. As his health improved, he planted pine trees to provide a wind breaker for the property and started designing a small garden. By 1995, Olav (Åsmund’s son) and his wife, Siri, opened the garden and restaurant to its first guests.

The restaurant

Something for vision and taste alike

Our Chef, André Mulder, is inspired by food from all over the world – pure, natural flavours from the freshest ingredients possible.

The menu is enhanced by herbs from our own Cloister Garden and presented as a delicate buffet. Our quest to find special plants, often brings us to places that specialize in wine production as well, and we are able to import great-tasting wines directly to the restaurant.

Menu 2019

At Flor & Fjære we focus on using fresh, local ingredients:
our chicken is from Stange, lamb and pork from Rogaland and halibut from Sterling in Ryfylke. The cheese and yoghurt are from the newly awarded cheese farm Ostegården in Fana.

Starter:

Our famous creamy fish soup with 3 types of fish, root vegetables, dill and chives

Allergens: Milk, onion, fish

Buffet:

Lamb from Rogaland cooked on the bone with Mexican spices and orange, served on banana leaves with tomato salsa on the side

Allergens: onion

Summer garden roots (sweet potato, beetroot, pumpkin) grilled and topped with a soy & ginger dressing served on spicy yoghurt from our local osteria Ostegården

Allergens: milk, onion, soy Vegetarian

Fresh hake from Northern Norway, oven grilled with Fana cheese, and served with a sauce made of local cherry tomatoes, grilled red bell peppers and virgin olive oil from our Italian wine producer

Allergens: milk, fish

Creamy mashed cauliflower and new potatoes mixed with parmesan and egg, oven baked.

Allergens: egg, milk Vegetarian

Local halibut marinated with rosemary and Chinese herbs, poached and served with lemon sabayon

Allergens: milk, egg, fish

Ras El Hanout (Moroccan herb blend) glazed local chicken and pork, served with a sauce of oranges, apricots and sultana raisins and Indian Biryani rice on the side

Allergens: onion, mustard

Dessert & Coffee

Our gardens

This year’s Flor & Fjære opens May 4th. 50 000 flowers will be newly planted and awaiting your visit. As will our restaurant with a fresh, new menu. Are you hungry for new impressions?

Olav Bryn designs the gardens and park year after year. He spends the winter season planning and creating new combinations, finding new plants and flowers and looking for nuances not yet tried. This result is an explosion of colors. When he is asked what his inspiration is, he answers quickly: the rainbow. Partly joking, but also with a grain of truth.

Conferences, meetings and special events

Our meeting rooms now have updated audiovisual equipment to enhance meetings and seminars. The largest meeting room can take approximately 100 people. If you prefer an evening event, we can accommodate up to 300 dinner guests in our largest dining room.

Read more and send us a non-binding request