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Trasti & Trine

Our packages

Experience the best of Finnmark with our carefully curated packages. A combination of nature, local flavours, comfort and authentic Northern Norwegian experiences

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See our activities

The dogs are the heart of everything we do. We always put their welfare first and want to share the joy of activities with our dogs, the nature and life in the north with our guests.

About our four-legged family

Our food and bar courses

I have worked as a chef my whole life, and since 2005 I have had the pleasure of creating food based on local ingredients from Finnmark. Through food experiences, courses and dinners at Trasti & Trine I want to share the flavours, stories and traditions from the north with you.

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Stay with us

Stay comfortably in the guesthouse or our cabins, close to nature and life on the farm. Here you will find peace, warmth and genuine northern experiences.

About rooms and the cabin

Reserve a table

Locally sourced ingredients and honest flavours. Experience the story behind the meal in our kitchen. Welcome home to us.

About our kitchen

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Give an experience to someone and create memories with our versatile gift cards.

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Home | The ForkPrint idea Education and learning

Where the joy of food learns to live on

At Trasti & Trine we want to give students and apprentices room to learn with their hands, senses and curiosity. Through ingredients, seasons, craft and food made from scratch we aim to pass on a love of food. At the same time we create a space where young people can think creatively, build resilient professional skills and take part in developing something living—for the place, the craft and the future.

Carrying the joy of food forward

For Johnny Trasti, the kitchen is a place where ingredients, people and place meet. His thinking about food is about more than technique; it is about respect, patience and the pleasure of creating something from scratch. Students who enter the kitchen encounter a field that must be understood with the hands, the senses and the mind at the same time. Here they experience how seasons, local ingredients and good craftsmanship can become food with identity. Johnny's kitchen is to be an arena for learning, creativity and pride — a place where the joy of food is passed on through people who are given the opportunity to grow with the craft.

True Craftsmanship

We believe in good craftsmanship. In things made from scratch. In time well spent. In knowing the difference between something that is merely produced and something that is truly created. This is knowledge that cannot always be explained immediately. It must be practiced, repeated, tasted, failed at and understood over time…

At the same time Trasti & Trine should be an arena for more than instruction. It should be a place where young people have room to think for themselves, ask questions and contribute new perspectives. Here we want to work creatively, because the future's joy of food also needs curiosity and courage. We want to think robustly, because true professional knowledge must withstand busy days, changing seasons and demanding choices. And we want to create something living, because learning is not a system on paper, but a culture that develops between people.

“We believe the joy of food must be learned with the hands, shared with the heart and carried forward by people who get to create something real.”Johnny Trasti

True Craftsmanship

We believe in good craftsmanship. In things made from scratch. In time well spent. In knowing the difference between something that is merely produced and something that is truly created. This is knowledge that cannot always be explained immediately. It must be practiced, repeated, tasted, failed at and understood over time…

At the same time Trasti & Trine should be an arena for more than instruction. It should be a place where young people have room to think for themselves, ask questions and contribute new perspectives. Here we want to work creatively, because the future's joy of food also needs curiosity and courage. We want to think robustly, because true professional knowledge must withstand busy days, changing seasons and demanding choices. And we want to create something living, because learning is not a system on paper, but a culture that develops between people.

“We believe the joy of food must be learned with the hands, shared with the heart and carried forward by people who get to create something real.”Johnny Trasti

“A kitchen that is robust enough to withstand busy days and changing seasons, yet alive enough to evolve. A place where young people learn that sustainability is not just about what we say, but about what we actually do — with our hands, the ingredients, nature and the people around us.”Johnny Trasti

An investment in the future

Working with students and apprentices is an investment in more than competence. It is an investment in the joy of food, in craftsmanship and in the people who will carry the craft forward. At Trasti & Trine we want to give young people room to learn with their hands, think creatively, build robust knowledge and understand how respect for ingredients, nature and place can become a living part of the kitchens of the future.

For Johnny Trasti the kitchen is more than a place where food is prepared. It is a workspace for ingredients, people, nature and time. His kitchen is built on a fundamental respect for what comes from the surrounding landscape — and for the work required to transform good ingredients into meals with meaning.

For Trasti & Trine this is an important part of how we want to grow. We want to be a place where the joy of food is brought into the future through knowledge, creativity and responsibility.

An investment in the future

Working with students and apprentices is an investment in more than competence. It is an investment in the joy of food, in craftsmanship and in the people who will carry the craft forward. At Trasti & Trine we want to give young people room to learn with their hands, think creatively, build robust knowledge and understand how respect for ingredients, nature and place can become a living part of the kitchens of the future.

For Johnny Trasti the kitchen is more than a place where food is prepared. It is a workspace for ingredients, people, nature and time. His kitchen is built on a fundamental respect for what comes from the surrounding landscape — and for the work required to transform good ingredients into meals with meaning.

For Trasti & Trine this is an important part of how we want to grow. We want to be a place where the joy of food is brought into the future through knowledge, creativity and responsibility.

“A kitchen that is robust enough to withstand busy days and changing seasons, yet alive enough to evolve. A place where young people learn that sustainability is not just about what we say, but about what we actually do — with our hands, the ingredients, nature and the people around us.”Johnny Trasti

Nostalgia as quality

From Trasti & Trine's perspective, the kitchen of the future is not just about making good food, but about taking responsibility for how food comes to be. That means understanding the seasons, using ingredients with care, reducing unnecessary waste and creating food experiences that give guests a stronger connection to the place they visit. Sustainability is not only in big words, but in everyday choices: in how we plan, use nature, look after resources and teach the next generation to see the value in what is close at hand.

Johnny wants a kitchen where students and apprentices feel pride in good craftsmanship. Where food made from scratch is not nostalgia, but a forward-looking way to think about quality, respect and resource use. Making something yourself gives a different understanding of the ingredient. You throw away less when you know how much work lies behind it. You treat the food better when you know the story it carries.