Like many other restaurants that aspire to increase their self-sufficiency, Speilsalen sticks to their farm by Jonsvatnet lake. Amongst other things, they have 5000 apple trees, 400 blackcurrant plants, alongside growing their herbs and vegetables. They also have their own test kitchen where they ferment and develop new ideas for dishes. Speilsalen focuses on fish and vegetables. Meat and poultry are not on the menu since they view the quality of this produce as inadequate in Norway. Honor to them for their tried-and-true system of caring for interns and new employees: a system shared by the hotel they’re based in. We give you extra credit for an elaborate plan managing interns and new hires, a method you share with the hotel whose building you are staying in.