A taste of Ro The kitchen at Ro offers dishes that are warm and cold; smoked in our very own smokehouse, cured freshwater fish, game, fresh vegetables and herbs from our gardens, home baked bread – all made from scratch. We prioritize finding just the right wine for the food we serve in order to give our guests the best possible dining experience. We make every effort to gather our ingredients in Vestfjellet, through traditional methods of fishing, moose-hunting, picking berries and cultivating herbs. In the kitchen, the raw products are marinated, pickled, canned or dried. Preparation of the food we serve takes a long time – marinating meat and fish starts three days in advance of the meal itself. We gather all the raw ingredients and fresh juniper for the smoking process. On the day of the feast there is full activity in the kitchen and smokehouse. In the open-hearth room, dishes dating from the middle ages are prepared over an open flame; meat and fish, soups and stews, soft and hard breads. In the historical kitchen we are greeted by great grandmother’s culinary touch. Fresh odours, mixed with herbs from the garden, come from the smoke-oven and the bakery-oven
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