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.
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. 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.
Flor & Fjære is proud to serve quality produce from local suppliers and this year we have teamed up with Nyyyt in Bjerkreim and Ostegården in Fana. In addition, our menu will highlight homegrown seasonal herbs and vegetables straight from our island greenhouse.
Homemade bread, Kviteseid butter, matured cheese
Allergens: wheat, gluten, milk
Our famous, creamy Hidlefjord fish soup
with 4 types of fresh fish, vegetables à la Julienne and freshly cut chives and dill from the garden
Allergens: milk, onion
Local beef brisket and lamb tenderloin served braised and oven baked with our house spice blend, served with a creamy redwine / pepper sauce, Amandine potatoes, and a summer garden salad with flowers and herbs from the garden
Allergens: milk, onion
Dessert is served from our ice cream cart:
7 different flavors (incl. vegan, lactose and nut free)
Served in a cup or cone – and number of scoops is up to you!
Allergens: egg, milk
Mexican tortilla soup with cheddar, our house olive oil and fresh greenhouse herbs
Quinoa tart with fresh asparagus, mixed dried fruit & nuts with our garden honey and a oven-dried tomato sauce.
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.
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.