Dinner menu at Filefjellstuene

Welcome to a tasty and exciting 3-course dinner with a focus on local ingredients and the history behind the food every day at 7:00 PM! Remember to book a table at least the day before.

 

Monday:

Appetizer:
Filefjellstuene's Skagen stir-fry with local mountain trout on homemade toast, with soft-boiled egg, and fennel salad.
(shellfish, eggs, fish, mustard, sulphites)

Main course:
Porchetta with black cabbage, broccolini, oven-baked garlic, baby potatoes, hazelnuts, and sauce with a hint of brown cheese.
(milk, sulphite, hazelnuts)

Dessert:
Petit four plate with small, handmade mouthfuls:
chocolate truffle macaroon with lemongrass, candy ball with raspberries, and cheese ball from Olestølen.
(wheat, milk, egg, soy, sulphite)

 

Tuesday:

Appetizer:
Spinach waffle with gravlax and rakfisk cream, smoked sour cream, and chives.
(milk, fish, sulphite)

Main course:
Local mountain trout with cauliflower leek, pan-fried asparagus and mussel stock and saffron foam.
(milk, fish, sulphite, molluscs)

Dessert:
Cream cheese with local rhubarb, meringue, salty cashews, and lemon cream.
(milk, eggs, soy, sulphites, cashews)

 

Wednesday:

Appetizer:

Filefjellstuene's gazpacco with local vegetables and crispy fennel thighs.
(sulfite, celery)

Main course:
Beef entrecote with asparagus, truffle mashed potatoes, and bernaise.
(milk, eggs, sulphite)

Dessert:
Caramel fondant, with homemade raspberry sorbet, and balsamic-marinated wild berries
(wheat, oats, milk, egg, soy, sulphite)

 

Thursday:

Appetizer:
Reindeer tartare from Jotunheimen, with pickled delicatessen onions, homemade mustard saioli, and chios of Valdresosten Bufar.
(milk, eggs, sulphites, mustard)

Main course:
Steamed halibut with local vegetables, and spinach and white wine sauce.
(milk, fish, sulphite)

Dessert:
Milk chocolate pannacotta, with brown cheese crumble and homemade ice cream made from fermented goat's milk from Olestølen.
(wheat, oats, milk, eggs, soy)

 

Friday:

Appetizer:
Filefjellstuene's variation of vitello tonnato with veal and clipfish cream, caramelized local fennel leg and fennel salad.
(fish, milk, sulphite)

Main course:
Reindeer steak from Filefjell, with oven-baked vegetables, pickled delicatessen onions, fresh wild berry compote, and wild mushroom sauce with home-picked chanterelles.
(milk, sulfite)

Dessert:
Light cake with coke topping, sweet cloudberries, salted caramel, and blueberry and lemon gel.
(wheat, milk, egg, sulphite)

 

Saturday:

Appetizer:
Creamy local goat cheese from Olestølen, with red beetroot, pickled delicatessen onions, rye bread crumbs, dill oil, and cured ham crisps.
(wheat, rye, barley, milk, sulphite)

Main course:
Breaded veal with Valdresosten Bufar, tomatoes with coriander, sage butter, and crispy capers.
(wheat, rye, barley, milk)

Dessert:
Strawberry soup, with mascarpone and tarragon cream, and caramelized fruit steeped in rum.
(wheat, milk, egg, sulphite)

 

Sunday:

Appetizer:
Halibut ceviche, with cucumber and apple salsa and pickled apple slices.
(sulfite, fish)

Main course:
Beef steak, with creamy barley otto made from barley from Skjåk, steamed vegetables and red wine sauce.
(barley, soy, milk, sulfite)

Dessert:
Summer berries from Lærdal, with sour cream flavored with vanilla, lemon, pink pepper, pistachio crunch and lime gel.
(wheat, oats, milk, sulphite, pistachio)

Kids menu and allergy options

Children can be served their own 3-course children's menu, and we always have vegetarian and allergy-friendly options, just let us know when ordering.

Table reservation

Table reservations are made the day in advance via the button below or by calling 466 65 665 or emailing booking@tyin.no

Book a table