Four aspects of nature have shaped Sunnfjord’s culturally rich food history: the sea, the river, the pasture, and the garden. This sturdy base nourishes a biodynamic relationship where nature is respected, and seasonality is sacred. Each ingredient is made to shine at the peak of its life cycle. In turn, the word “sustainable” serves as the cornerstone of Åmot’s kitchen. With generations of experience supporting a food practice which stands for the ethical, the nutritious and the loved, those who stay at Åmot experience one of Norway’s purest forms of farm to table dining.
From field to fork, pasture to plate, every aspect of Åmot’s dining experience is carefully planned and thoughtfully executed. Each ingredient is purposefully grown and thoughtfully selected by the trusting hands of friends and neighbors. This is because at Åmot, the story behind each strawberry, each steak, each sip of wine matters. The dishes don’t strive to be revolutionary, but authentic and wholesome, creating an engaging, trusting, and nourishing relationship between the farmer, the chef, and the guest.
During springtime rivers are reanimated, offering energized salmon, eel, and crayfish. Summer’s abundant sunshine helps the garden flourish, aiding in rhubarb, gooseberries, apples, and herbs – supplemented by ocean currents that bring halibut, trout and monkfish. The pasture offers early autumn meat selections, perfectly marbled with beautiful flavor after months of feeding off lush, green grass, while the winter gives visitors a taste of the time-tested preservation methods often marked by hardy root vegetables, cheeses, and pickled delicacies.