Fossheim Restaurant

Lom

About

An enticing aroma originating in the kitchen spreads across the hills, luring visitors here. Set within the cozy, old-fashioned dining room of the Fossheim Turisthotell, amid a scattering of 19th-century Danish and Norwegian antiques, this is the most famous and well-recommended restaurant in the region. It owes much of its renown to head chef Kristoffer Hoyland, whose imaginative use of local fish and game has been publicized, thanks to local and national newspapers, throughout Norway. Despite frequent modernizations, at least some of the building's original late-19th-century character remains, including lavish use of pinewood paneling and big-windowed views of the mountains and the local stave church. Main courses vary with the seasons, yet all are redolent of the bracing mountain climate of central Norway. The best examples include baked wild salmon served with fresh vegetables and a creamy sauce; whole fried mountain trout served with herbs and a sour cream sauce; and award-winning versions of reindeer filet and breast of wild ptarmigan served pinky-rare, each with a creamy game sauce that's enriched with wild mushrooms.