Tastes of the season
Tastes of the season (three courses) a taste, starter, main course and dessert.
Tastes of the season (four courses) a taste, two starters, main course and dessert.
Tastes of the season (five courses) a taste, three starters, main course and dessert.
King crab menu (five courses) tastes from the kitchen, salad, soup, grilled king crab, dessert of the day and coffee with biscuits. (Subject to availability of produce)
Reindeer menu (five courses) tastes from the kitchen, dishes based on reindeer, dessert and coffee with biscuits. Reindeer heart, smoked reindeer, broth, tongue and fillet. (Subject to availability of produce)
Game from Finnmark (five courses) tastes from the kitchen, dishes based on game from Finnmark, dessert and coffee with biscuits. Goose, elk, hare, bear and grouse (Subject to availability of produce)
We have a wide selection of North Norwegian and organic cheeses.
Local / traditional meal
Local / traditional dinner (two courses), main course and dessert.
Local / traditional dinner (three courses), starter, main course and dessert.
Pre-dinner snacks in the kitchen
Pre-dinner snacks from the bakery
Pre-dinner snacks in the Gamma (May to October)
Pre-dinner snacks from the smokehouse and baker’s oven (May to October)
Gamma (June to October)
Local / traditional meal (three courses), tastes from the barbecue and smokehouse, main course of the day and dessert.
The Seasons At Trasti & Trine
The short spring in Finnmark is long-awaited. Every day is longer than the previous one. Most of the fish we use are caught through holes in the ice: trout, Arctic char, pike and burbot. We use the birch sap we tap in the spring for baking and cooking. We use the last remnants of the dried wild mushrooms from the surrounding forests. Fresh asparagus from Hvasser in the south is a Norwegian delicacy. Rhubarb is the first of our crops that we can use, and it provides the first natural vitamin C after a long winter.
We are always pleased to greet summer when it finally arrives. The Midnight Sun gives us sunlight 24/7, which provides us with plants and berries with incredible flavours. We grow herbs, sugar peas and lettuces in our garden, which we can use in the restaurant. The wild salmon season is well underway, and we buy salmon that we use fresh and smoke for later use. Coalfish is the number one fish in the summer. The grey fish with a liver that is as white as chalk is a real delicacy. In summer, we use a lot of kid (baby goat) from Lofoten and Troms. We pick wild plants such as chives, angelica, sorrel and nettle. Local divers bring us freshly harvested scallops, sea urchins and northern horsemussels.
Autumn is without doubt the season we harvest from our diverse nature. We source lamb from Lyngen, wild lamb from Alta, reindeer from Kautokeino, elk from Karasjok, grouse from the surrounding mountains, wild greylag goose from Magerøya and hare from Rolvsøya. We pick wild mushrooms in secret places in Alta. All the potatoes we use, including almond, troll and goldeye, come from our neighbours at Tangen farm, while our beetroot and cabbages are from Tana. We have a long berry season here. We start by picking cloudberries, followed by raspberries and blackcurrants, then blueberries and finally lingonberries. The sun disappears below the horizon in late November.
The magical Northern Lights dance in the night sky. The blue light comes in January, as we await the return of the sun. In winter, the white fish from the sea off the coast of Finnmark are at their best. We buy fresh halibut, cod, redfish, monkfish and skate caught in the surrounding coastal waters. Cod provided the initial basis of existence along the North Norwegian coast, and it remains an important export commodity to this day. We source shrimps from Lyngen and king crab from the North Cape. Winter is also the season for trapping grouse and hunting hare.
We want the food we cook and serve to be in keeping with the surrounding nature and the culture – magnificent, but also authentic and natural. To deliver culinary experiences of the highest quality, it’s essential to source great produce. Out of respect to the nature and in keeping with the North Norwegian food traditions, most of the produce we use is Norwegian, fresh and natural. We want to know what we are serving, where it comes from and how it has been produced. That’s why our kitchen is based on organic and/or local produce. Norway is a very long country and the growth season north of the Arctic Circle is short and harsh. Consequently, we must source some produce outside the region, but we try to minimize the environmental impact by choosing organic and sustainable options. However, we can find the toughest and most robust produce in the surrounding nature; those that thrive in the ice-cold sea, on the windswept mountain plateau, in the harsh summer temperatures and that withstand the long, cold winter. Examples of this include new potatoes from the neighbouring farm, hare from Sørøya, king crab from the Barents Sea, reindeer from the mountain plateau and cloudberries from a secret marshland. We want our guests to enjoy wonderful culinary experiences with a good conscience.