The meals are served in the main building – the lodge – prepared by the chef and his assistent primarily based on local food ingredients such as salmon, cod and hallibot or meat from dear and elk.

Dinner is always the high light on the menu normally including 4 to 6 different coures hopefully catering for the different preferences among the guests.

The chef may also serve lunch or dinner elsewhere than at the lodge on the farm. This can be an outdoor lunch when hunting or a late evening meal served down by the Mo River in a our small semi open shed close to the water in Big Pool.