Meny
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 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.
Our famous creamy fish soup with 3 types of fish, root vegetables, dill and chives
Allergens: Milk, onion, fish
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
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.