Skadir
Straight from the source
Skadir is rooted in the mountain landscape of Skåbu and forms an integral part of Skåbu Fjellhotell, where food, nature and hospitality come together. The kitchen works closely with local hunters, fishers and farmers, using game, fish and livestock from the surrounding area. Guests are invited into the process through food lab courses and storytelling, exploring harvesting and preservation first-hand. A strong sense of care extends to the team, creating a place defined by generosity, learning and shared responsibility.
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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