Under

You'll have plenty of time to explore the fantastic nature surrounding us, both at sea and on land. We encourage the team to actively use nature, seeing it as an opportunity for learning and exploration, both during work hours and leisure time.

The ability to thrive in the serene atmosphere around us is important. But if you also seek more urban impulses, we arrange for long weekends every other week. We thrive to have the best working conditions within the business, with every second saturday off in average. And an average working hours a week of around 40 hours and moore.

Most importantly, you must truly be passionate about your craft. Passion for taste, ingredients, the history of food, and a genuine interest in conveying this to our guests. We want to celebrate and promote the diversity found in both the blue and green nature around us while preserving and elevating our ancestors' food culture. Being comfortable spending time outdoors is necessary, as a significant part of the workday is spent both at sea and in the forest.
We have grand ambitions for our small restaurant, with a team where everyone is equally important.In our approach to food and architecture, the place functions as a living periscope, open to the small, enchanting realms of the sea and its rich diversity. The building is experienced as a nostalgic “telescope”, where you lean in and dips beneath the surface. This offers the opportunity to immerse in the fantastic world unfolding below.

Our head chef, Bernt Sætre, is an expert at capturing the essence of close things - the small elements just outside our windows. He approaches the surroundings and ingredients with an educational perspective, valuing presence, diversity, and traditions. A periscope approach, peering into nature's own pantry. Towards the sea, the forest and the fields that will ensure our future food supply, and inward toward the food traditions our ancestors held in such high regard.

We are convinced that you will experience the fluid transitions when you visit us - the transition from above to below water and the transition between tradition and the present. But above all, you will notice how much heart we put into taste and storytelling.