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. 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.
1st course:
Our famous creamy fish soup.
Allergens: milk, onion.
W/Homemade bread og butter
Allergens: milk, gluten.
Main course:
Oven baked local chicken and pork shoulder. Served with sweet potato, beets, a Peruvian sauce and ginger broth.
Allergens: milk, onion, egg, mustard.
Dessert:
Ice cream in a cone or a cup in the garden. Coffee to go.
Allergens: milk.
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.