As you know, we had 30 free-range pigs at the farm this year. The 30 whole pigs became 60 halves and ended up in 60 families’ freezers for the winter. All except one... and this little piggy went all the way to North Mountain to a cosy little restaurant called Norefjellhytta, or “North Mountain Cabin.”
Instead of “following the money” to find our lead, we “followed the HappyPig” to see what they thought about it up on the mountain. Here's what we found...
The restaurant is built like a cabin in its style, only holding around 40 people. And like you experience at your own home or with a friend, there is no menu; the chef comes up with what he wants to serve the guests every day according to what he has to offer. “At first it stresses people out,” says the owner and main chef, Kim, “but the second time people come back, they smile, sit down, relaxed and say, ‘I´m excited for what you will serve us today!’”
When we arrived, we were also anxious to see what Kim had whipped up this time, and also to see what he thought of our “HappyPigs.” Several of the chefs there have previously worked at places around Europe with many Michelin stars. When one of them came to us and said that this was one of the most amazing pigs he had ever worked with, we were extremely proud! Wow. Imagine that! Our “HappyPigs” considered the very best by some of the best.
The food there is truly magical, and we are very happy to have such a place in our village. They put a lot of focus into buying local food, even picking the berries for dessert in the mountain themselves. Kim says it’s about telling a story and giving people an experience. We couldn’t agree more :)
They also rent out three suites for couples, and it’s always fully booked way before the season starts – no wonder!
Pretty cool huh?
