“Halvar has worked for several of the finest restaurants in Norway; Bagatelle, Head chef of Palace Grill, Sous chef of Ylajali and Arakataka. He was on the National Culinary Team, had won the National Culinary Championship, and been awarded culinary prizes. He longed to do something different. Build something from scratch. Kvitnes farm had all the potential. With ambitious land owner Helge Mørck on board, his relentless approach was facilitated for.”
Pictured: Baked cod, deep fried sourdough, cider and truffle seaweed sauce.