Our philosophy is simple: Sustainability and health for both people and the environment! Ett Bord has achieved Debios Gold medal which means that more than 90% of our produce and meats are organic. We invite you to gather round our table to enjoy delicious food and pleasant conversation!

Lunch from 11.00 AM
BRAISED BEEF with potato purée and redwinesauce (m, cel)  135.-
FRIED BEEF with grilled lemons and estragonmayo ( e)  150.-
PORKSKEWER with gnoccchi, pickled onions and tomatoes ( cel, e, mus, w)  145.-
QUICHE with egg 64, cured ham, cheese and red onions (w, e, m, cel)  115.-
NACHOS with beef, tomatoes, cheese, red onions, beanpuré and jalapenos (e, m, w)  135.-TODAY´S CURED MEATS: ask host/hostess for selection 155.-
FISH CONFIT with asparagus, lemon and hotsauce (m, f)   145.-
BRANDADCROQUETTES with seagrassmayo (e, w, f)  115.-

PIMIENTOS DE PADRON deepfried small spanish peppers (not hot)  85.-
TOMATO- AND FETASALAD with capers and basil (m)  95.-
SIDE SALAD with mustard vinagraitte (mus)  75.-
TODAYS VEGETABLE SOUP ask host/hostess  75.-
HASSELBAKED CARROTS with roasted almonds, cheese and browned butter (m, alm)  85.-

SOURDOUGH BREAD with aioli (w, e)  55.-
CHILI ALMONDS (alm)  75.-
OLIVES  65.-
TODAY´S CHEESES with compote of apricot and breadchips (m)  155.-
CHOCOMOUSSE with olive oil and maldon salt (e, m)  125.-
TODAY´S SORBET  55.-

TO DRINK
Organic applejuice from  FARS  55.-
Elderberry juice   55.-
Tøyen Cola  45.-
Jallaxxxxxx  45.-
Purezza still water big  10.-
Purezza sparkling water big  30.- small 25,-
Organic coffee/coffeinfree 44.-
Tea. ask host/hostess about today´s selction  44.-
Non-alcoholic beer 50.-

Organic beer on tap from Eiker Ølfabrikk Blonde: big 95,- small 45,-
Bottled beer: ask host/hostess for today´s selection

Dinner from 4PM
We recommend 3-4 dishes per person which you can either share with your party or just enjoy by yourself. You can make your choices of dishes or ask
the Chef to put together a menu for you!

FROM FARM TO TABLE
CARPACCIO with deep fried capers and semi-dried tomatoes (e, mu)  145.-
TARTAR w/red onions, applepuré, breadchips, radishes and black garlic mayo (e, w )   155.-QUICHE with egg 64, cured ham, cheese and red onions (w, e, m, cel)  135.-
NACHOS with beef, tomatoes, cheese, red onions, beanpuré and jalapenos (e, m, w)  145.-
TODAY´S CURED MEATS  155.-
PIEROGIES filled with beef, onions and Cave-cheese from Hitra (m, w)  125.-
BRAISED BEEF with potatoepuré and redwinesauce (m, cel)  145.-
FRIED BEEF with grilled lemons and estragonmayo ( e)  150.-
PORKSKEWER with gnoccchi, pickled onions and tomatoes ( cel, e, mus, w)  145.-PORKSAUSAGE with kimchi (e, cel)  145.-
CABAGGE ROLL with pulled pork and black garlic (e, cel, mus, m, w)   145.-

FROM OCEAN TO TABLE
WHITEFISH ROE (50 gr) with sour cream, red onions and breadchip (f, m)  165.-
SASHIMI with halibut, trout, mango, cucumber and soycaviar (f, so, m)  145.-
GRATINTED CRAYFISH (Norwegian lobster) with seagrass butter (skd, h)  155.-
PANFRIED WHITE FISH with cucumbers and vinaigrette (f, m)  155.-
FISH CONFIT with asparagus, lemon and hotsauce (m, f)  145.-
BRANDADCROQUETTES with seagrassmayo (e, w, f)  115.-
POTATO ROSTI with clipfish, horseradish and sour cream (m, f)  145,-

FROM EARTH TO TABLE
CUCUMBERSALAD with red onions, whipped sourcream and chilioil (m)  75.-
TOMATO- AND FETASALAD with capers and basil (m)  95.-
SIDE SALAD with mustard vinagraitte (mus)  75.-
BEETPARTY with apricotcream, nuts and smoked sour cream (m, alm)  95.-RISOTTOBALLS with cheese and shirimayo (m, h, e)  95.-
DEEP FRIED ORGANIC BUFFALO MOZZARELLA (w, e, m)  99.-
FRESH SPRING ROLL with almonds, raisins, carrots, leeks and mangochutney (a, ses)  90.-
ASPARAGUS BEANS with onions  65.-
TODAYS VEGETABLE SOUP ask host/hostess
DIRTY FRIES with shredded cheese, chilimayo, herbs and red onions (m, e, cel)  95.-PIMIENTOS DE PADRON deepfried small spanish peppers (not hot)  85.-
FRIED GNOCCHI with chilimayo, aioli and shredded cheese (w, e, m, cel)  125.-HASSELBAKED CARROTS with roasted almonds, cheese and browned butter (m, alm)  85.-

CHEF´S  CHOICE
Let the the chef compose a nice tasting menu for you which ends when you say stop!

SNACKS
SOURDOUGH BREAD from ILLE BRØD surdeigsbakeri with aioli (w, e)  55.-
CHILI ALMONDS (alm)  75.-
MIX with nuts, raisins and other dried fruits (n)  75.-
MUSHROOM CONSOMMÉ  35.-
OLIVES  65.-

NICE AND SWEET
TODAY´S CHEESES with compote of apricot and bread chips (m, w)  155.-
CHOCOMOUSSE with olive oil and maldon salt (e, m)  125.-
LEMON TARTE (w, e)  115,-
DYRKET.NO with wild berries, meringue and licoricesoil  (alm, e, m)  125.-
APPLE SORBET with amandine cake (e, m, w, alm)  125.-
TODAY´S SORBET ask host/hostess for selection  55.-

TO DRINK
Organic applejuice from FARS  55.-
Elderberry juice   55.-
Tøyen Cola  45.-
Jalla Sprite  45.-
Purezza still water big  10.-
Purezza sparkling water big  30.- small  25.-
Organic coffee/coffeinfree 44.-
Tea  (ask host/hostess about today´s selction)  44.-
Non-alcoholic beer 50.-

Organic beer on tap from Eiker Ølfabrikk Blonde: big 95,- small 55.-
On bottle: ask host/hostess for selction 125.-   

Opening hours:
Monday
4 PM – 12 PM
Tuesday-Saturday
11.00 AM – 12 midnight
(kitchen is closed between 15.30-16.00 to get ready for dinner.
Monday thru thursday it closes at 9 PM. Friday and Saturday 10 PM

Welcome!


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