Steinbergdalshytta

High in the mountains of Aurlandsdalen, 1070 metres above sea level, sits Steinbergdalshytta — a historic tourist lodge with roots all the way back to 1895. Surrounded by spectacular scenery and open mountain landscape, it is a place to find calm, closeness to nature and new food experiences.

Guests are met with warm hospitality, home-made food from local, organic ingredients and a unique setting for slow mountain experiences. There are 50 beds across 16 rooms, spacious lounges and a large dining hall where everyone gathers around a long communal table for dinner.

The food is a chapter of its own. Its location midway between east and west gives access to top-tier ingredients: mountain trout, herbs, berries and mushrooms right outside the door, cheeses from Ostebygda in Hol, and world-class vegetables, berries and goat cheeses from Aurland by the Sognefjord. The kitchen places special emphasis on vegetable dishes, bakes its own sourdough bread and makes soup and sour-cream porridge from scratch.

The lodge is open at Easter and from mid-May to mid-October — but Steinbergdalshytta is an exciting place all year round.