Experience the best of Finnmark with our carefully curated packages. A combination of nature, local flavours, comfort and authentic Northern Norwegian experiences
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.
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.
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.
Locally sourced ingredients and honest flavours. Experience the story behind the meal in our kitchen. Welcome home to us.
On the baking course you smell the scent of freshly baked bread as we work with simple, high-quality ingredients and traditional techniques. We knead, shape and let the dough develop, and you take part in the entire process from start to finished bake. Along the way we share small tips that make a big difference to flavor and the final result. At the end we gather and taste what we have made together.
The seasons in Finnmark are intense and full of flavor. When summer finally arrives, nature comes alive around the clock. Wild salmon migrate up the Alta River, rhubarb grows in the garden and birch sap is tapped directly from the trees. In the forest we find edible plants such as ostrich fern and sorrel. Today's lunch is waiting out in nature — will you join us?
At Trasti & Trine we invite you into a sweet world of flavors, where ingredients, textures and aromas take center stage. Here it is about exploring the sweet in a simple and authentic way, sensing how small details can create big taste experiences, and giving creativity room in the kitchen.
The nature of the North provides us with high-quality ingredients throughout the year. From the icy sea we harvest fish with a clean taste and firm texture. Cod, halibut, redfish and other species are shaped by the Arctic climate and the clear waters they live in. This produces fish that is fresh, natural and full of character — reflecting the nature it comes from.
In our meat course at Trasti & Trine we work closely with the ingredients and learn how meat from the north can be used with respect, knowledge and flavour. This is about the whole process from selecting ingredients to preparation and understanding taste, technique and craftsmanship. The course gives you insight into traditions, seasonality and sustainability, while also letting you be active in the kitchen and prepare dishes that reflect the surrounding nature.
Fire, stone, wood, smoke. Fish from the fjord, potatoes from the neighboring farm, reindeer from the plateau, bread straight from the stone oven, sweet berries from the forest behind the house. Locally sourced ingredients and pure, honest flavors are some of the hallmarks of Northern Norwegian cuisine. A meal is so much more than just the food we eat. Step into the kitchen of the elements and take part in the story behind your own meal.
Vegetables from the local area, herbs from the garden and seasonal ingredients from local producers. Locally sourced ingredients and pure, natural flavors are at the heart of vegetarian cuisine in the North. A meal is more than just food — it is an experience of nature, craftsmanship and flavor. Step into the kitchen of the elements and take part in the story behind your own vegetarian meal.