Montreval
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Montreval
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Montreval Lindhavn — Fjord, written each morning
The menu is written at a quarter past eight in the morning and printed at nine.
Fyr faces south across the fjord through a wall of glass, with thirty-eight seats and a fire at the western end that is lit at four in the afternoon from October. In December, dinner is served in the dark; the last light has gone by half past two.
The menu is written after the morning boats land, at about a quarter past eight, and printed at nine. When the boats do not go out — which in February is perhaps one day in six — the menu is a different menu, built from the cellar, the smokehouse and the root store. Some guests specifically hope for that day.
Behind the kitchen, over birch and juniper. It runs most of the year and supplies the house through the weeks when the weather decides the fjord is not open for business.
Service
In the kitchen
Mikkel Storhaug
38 seats
The house
A timber house on the northern shore, built low and long against the weather, with a bathhouse standing out over four hundred metres of water.
Montreval LindhavnOn the menu
Menus change. These do not, or not much, and they are the dishes guests write to us about.
01
Cured for four hours rather than overnight, which keeps it closer to raw than most kitchens dare.
02
The dish the house is asked for by name, available on roughly five days in six.
03
Sap tapped in April, kept through the year, and served with cream from the farm at the head of the fjord.
Elsewhere
Montreval Verane
Forty-four seats, five courses, and a kitchen garden eleven metres from the pass.
Alpine, vegetable-led — 44 seats
Montreval Verane
Lunch on the boathouse deck, decided each morning by the weather board.
Lakeside, simple — 30 seats
Montreval Calanera
Fifty-two seats on the second terrace, ninety metres above the water they are cooking.
Coastal, fish-led — 52 seats
Reservations
Our own team answers, not an agency. Rates fall on the fourth night and again on the seventh, which tells you what we would prefer.