Buøy Gård

“Working on a farm makes it easy to reuse our food waste as fertilizer. Here at Buøy, we farm our own ingredients as much as we can. Everything is ecological, and we are self-sufficient with meat from local breeds of cattle and lamb. We harvest berries and mushrooms in season and even get seaweed and shells right here on the island. Other ingredients on the menu, like dairy and game, are sourced from nearby farms. Our goal is to make simple food with few yet tasty ingredients and serve it with warm hospitality and a story.”

Cured, baked pollock, thyme, and chives; sour cream porridge with blackcurrant vinegar and moose heart; meat from the farm with kale, beets, and bone glaze.

In the inaccessible big mansion from the seventeenth century – surrounded by beautiful coastal nature - Chef Thomas Valø and his wife Fredrikke Sverdrup have opened up their home to give you a rare dining experience with the freshest produce possible. Story-telling is at the heart of what they do, and through the window, they can point out the origins of most elements on your plate. This restaurant is their home, and while you are sitting in their living room, watching Thomas cook in his home kitchen, there is no question – you will definitely feel at home too.