Opening hours 2021

The shop is open

25 May - 31 August

Monday - Saturday 13.00-18.00

Learn & Taste - about cider

at 13.00 and 16.00. 

 

The restaurant is open: 

Late June - late August 
Monday - Saturday 16.00-21.00

Cider & Dinner

Reservation is recommended.

The restaurant pairs food with cider. We serve meze (small dishes) and main dishes from local produce, prepared with international inspiration. The desserts we often harvest from the orchard.  

​Every summer, a lot of guests from all over the world come to the Cider House. And everyone in the family has to help! We serve warm and cold dishes paired with beverages from Balholm. The view of the Sognefjord gives an extra spice to the food!

The Cider House’s food philosophy is that the food should taste good!

 

We buy local meat from Balestrand and Vik, salmon from the smokery in Farnes, ice cream from Alm farm in Feios... 

 

Our own dry cider and herbs from the garden are the basis in stocks, broths, sauces, and soups.

 

We harvest fruit from our own organic garden and drinks from our cellar.

The organic orchard contains many varieties, which have been collected over many years.

Here we have almost 35 varieties of plums, around 60 varieties of apples, 8 varieties of pears, and 6 varieties of apricots, in addition to quinces, medlars and wine grapes.

Although different fruit varieties belong to the same species, the differences in taste and smell between them are remarkable.

​Some are better to eat fresh, others to make into jams, or to use in wine or liquor.

 

Genetic diversity is very much a gastronomic concern!

The Cider House has its own herb garden behind the kitchen. Eli-Grete is more interested in herbs than in flowers, which both the bumblebees and the chef appreciate! Lovage, parsley, dill, thyme, lemon balm, and several types of mint find their way to the kitchen. When in season, asparagus, lettuce, zucchini, tomatoes, and Jerusalem artichokes arrive on the restaurant plates. We even harvest in the winter season.

Gard has the patience for harvesting herbs for drying. He and Tuba mix herbal tea and herb mixes throughout the autumn, which go into the Christmas gifts on the food souvenir shelf.