Ola KleppProfil communautaire

Three very simple guidelines rule our sourcing-if it is produced in Rogaland we can use it; if we buy other Norwegian, the ingredient must be organic, especially good or geographically unique, while anything sourced from outside of Norway has to be organically certified with the exception of wine. We pickle, ferment, dry, salt and preserve in vinegar produce from summer for the winter menu and we offer a full non-alcoholic experience based on local ingredients.