Royal History – and a New Dish Every Time

A Royal Visit

We sit down. Marit and Jørn seem a little nervous, yet prepared – it's clear they've thought carefully about what they want to share. And it’s no wonder – these are people who know their hotel inside and out, who have built it up layer by layer, and who have even hosted royalty.

Fifteen years ago, King Harald and Queen Sonja stayed with Marit and Jørn. In the weeks leading up to the visit, they renovated parts of the hotel at record speed – in just three and a half weeks, with help from family and friends, they transformed the interiors and ensured that the royal couple left both pleased and impressed. Marit shows us pictures from that time: rooms before and after, her mother who was still alive and part of the process – memories painted in warm colors and heartfelt effort.

Coffee, Cookies and Cabaret

Around us, the staff move quietly, polishing glass doors and windows. Everything is spotless. The lights are lit, and we’re served aromatic coffee – cappuccino and espresso in beautiful cups, with cookies on delicate plates. Then, almost like a ritual, the stories begin to flow.

We laugh heartily when Marit tells us about the cabaret dish they plan to serve on the Easter lunch menu – a dish she fondly remembers from the days when her mother prepared Easter meals. An old photo on the wall shows her mother’s table. The menu is nostalgic and heartfelt – exactly what you’d hope for in a place cared for by people with deep roots and a genuine love for what they do.

We ask if they’ve ever thought about doing something else. Marit chuckles and says yes – maybe during a fully booked wedding weekend, when everything is at its most hectic. The thought may pass, but it never lasts long. Because this is fun. The joy of creating, of hosting, of making food with soul – this is where they belong.

Never the Same Dish Twice

And it shows. In the fifteen years they’ve collaborated with Valdres Sommersymfoni, they’ve never served the same dish twice. Every time, they come up with something new. When we suggest the idea of theme concerts in the future, they jump on it immediately – Jørn grabs a piece of paper to jot down notes, Marit pulls out a book that describes what people ate in different time periods. We flip through a menu from the early 1900s and read together. Their authenticity and natural enthusiasm are contagious.

We’re given a tour – just as we’d hoped. The rooms, the hotel, the greenhouse. Outside in the growing house, we talk about cultivating your own food, about traditions from other countries that could be brought here, about the gardener who comes twice a week to help harvest the wonderful vegetables that become colorful, flavorful dishes for their guests.

An Evening to Be Moved By

The sun is shining. Ice still covers the water, but the birds have started singing their spring songs. It’s idyllic and calming – like stepping into a little fairytale.

And soon – very soon – summer will be here. And with it, an evening of delicious food and magical music, performed by Alexander Rybak, Ebba Lejonclou, and Stefan Ibsen Zlatanos. The repertoire remains a secret for now – and perhaps that’s exactly what makes it so exciting.

Isn’t that what we long for – to be surprised, enchanted, moved?

Welcome to Nythun, June 28. This will be an evening to remember.

Buy tickets to Nathan