Opening hours 2020
20. May - 20. Sept
Monday - Saturday 13.00-18.00
Learn & Taste - about cider
at 13.00 and 16.00.
The shop is open.
2. June - 19. June
Monday - Friday 13.00-18.00
Lunch & Cider
20.Juni - 20. August
Monday - Saturday 13.00-21.00
Lunch & Cider & Dinner
Reservation is recommended.
The restaurant focuses on pairing cider and food. We serve meze (small dishes) and main dishes from local produce, but they are prepared with international inspiration.
The desserts we often get 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! Here you can taste 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, fish from Kalvåg, and so on.
Our own dry cider and herbs from the garden are the basis in stocks, broths, sauces, and soups.
We fetch fruit from our own organic garden and drinks from our cellar—or maybe from one of the local microbreweries.
The meals we plan together. What’s in season and flavorful right now? What style and atmosphere is desired? Table serving or buffet? Drinks paired with the food? Comfort and fun?
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, tomatoes, and Jerusalem artichokes arrive on the restaurant plates.
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 packages on the food souvenir shelf.