New times in Hemsedal
“When 17 weddings were cancelled in 2020, we decided to start with something completely different,” says Harald Hamre at Harahorn Fjellgård in Hemsedal. He sits in the blue-painted fine dining room in the main house at the top of Grøndalen in Hemsedal.
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“We threw ourselves around and restarted the whole operation,” says Hamre. Together with his wife Trine Hamre and Jørgen Kolderup, he hosts at Harahorn. The three chef colleagues have all worked at top restaurants at home and abroad, including Le Canard, Statholdergaarden and Brasserie Hansken in Oslo.
Individual travelers
The trio decided to give full throttle towards the private market. All cabins were upgraded with new beds and refurbished bathrooms, and room capacity was adjusted from 74 to 48. Typical dream guests are couples on long weekends and smaller family groups on vacation.
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“Renovation was a distant dream before the corona. Now we could keep employees working, and the pandemic gave us the pretext to get going.
Mountain food
Food is an important part of your stay at Harahorn, and the traditional three-course meal was changed to a seven-course tasting menu with delicacies from the surrounding area. From their own meat processing company “Tamt og Vilt”, the chefs get reindeer, elk and cured meats, while blueberries, crickets and mullets can be found on their doorstep.
“This year's catch of 16 kilograms of mullet lies frozen and ready for winter desserts,” says Hamre, boasting of his wife Trine, who has both financial and collecting responsibilities on the farm.
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