Skadir
81-85
Gastronomy points 2024
Straight from the source
Villsau lambs and happy pigs are roaming the fields of the regeneratively driven Skadir at Skåbu Fjellhotell. Here, you find a restaurant with an innate understanding of how the cooking should move with the seasons. The vegetables are delivered from two local producers – and more and more neighbours are getting in touch, aiming to be a part of this eco-conscious and ambitious restaurant. The cooking is in equal parts rustic and refined, each dish giving plenty of clues to the story behind it.
Sustainability highlights
- Continuously seeking ways to strengthen support for the local community
- Operates with transparency in all practices
- Welcomes open dialogue with guests and partners to share their philosophy
- Partners in the Skåbu conference, emphasizing small-scale producers, local self-sourcing, and field grazing
- Documented purchasing model guiding them on what to buy, when to buy, and how to source ingredients sustainably. It helps plan for seasonal variations, ensuring the use of local produce when possible and leveraging preservation techniques to extend ingredient availability year-round.
Information
Head Chef: Lukasz B. Socha
Skåbuvegen 2724, Skåbu, Oppland, Norway
Jannicke Haug Doksæter & Lukasz Benedykt Socha
Skadir, Skåbu, Norway
High up in the Norwegian mountains enthrones the family-run Skåbu Fjellhotell and restaurant Skadir. Jannicke Haug Doksæter, owner and manager, and Lukasz Benedykt Socha, head chef, at Skadir entered the guide in 2023. How far have you come on your way to become self-sufficient?
– Well, we’ve increased the number of pigs from ten to fifteen and begun growing vegetables for our own use. Another thing is that we’ve created a partnership with two local neighbours who grow vegetables, and milk and herbs are delivered directly from local farms. We’ve noticed that more and more producers in the area get in touch because they want to work with us.
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