Kafé Kasserolle

Opens 20 December

Kafé Kasserolle with "fika", several variations of pancakes, tasty homemade stews and focaccia.

As a guest, you order with a QR code on your smartphone and will be served food and drinks at the table.

When the sun is shining, we also open our nice terrace.

Menu winter 25 & 26

Casseroles & Soups

Bluff Bourguignon - most climate-friendly kr 185 / half kr 125
Tasty stew made from soy, red wine, garlic, tomato purée, mushrooms, carrot, silver onions and beetroot. Topped with parsley and served with bread. 

Moose Goulash kr 210 / half kr 135
Homemade goulash made with moose, bell peppers, tomato puree, potatoes and carrots. Served with sour cream and bread. 

Indian Chicken Curry Casserole kr 195 / half kr 125
Homemade casserole with fillet of chicken, bell peppers, mushrooms, cinnamon, onion, coconut milk, curry and garlic. 

Focaccia & Bagel

Feta & Olive Focaccia kr 175
Focaccia filled with feta cheese, semi-sundried-tomatoes and olives. Served with salad and garlic dressing. 

Cream Cheese & Salmon Bagel kr 95
Bagel with cream cheese, cold, smoked salmon and dill. 

Pancakes

Strawberry Jam 5 pancakes kr145 / 3 pancakes kr115
Pancakes served with whipped cream and strawberry jam. 

Cloudberry Jam 5 pancakes kr155 / 3 pancakes kr125
Pancakes served with whipped cream and cloudberry jam. 

Candy Mayham 5 pancakes kr 165 / 3 pancakes kr 135
Pancakes served with marshmallows, m & m's, whipped cream and chocolate syrup. 

Cinnamon Roll 5 pancakes kr 165 / 3 pancakes kr 135
Pancakes served with cinnamon syrup, frosting and whipped cream. 

Nutella & Banana 5 pancakes kr185 / 3 pancakes kr155
Pancakes served with Nutella, whipped cream and banana. 

Bacon & Lingonberry 5 pancakes kr165 / 3 pancakes kr135
Pancakes served with crispy bacon and lingonberry jam, topped with parsley. 

Sustainability

The eatery is certified with Eco-Lighthouse and we include all employees in the sustainability work and we include sustainability when we make decisions. We focus our sustainability work on four main areas: saving energy, reducing waste, sourcing good products and influencing all our stakeholders (guests, employees, suppliers and partners). For example  , we only use green electricity, we reduce disposable materials, we serve dishes of different sizes, reduce the proportion of beef, offer more vegetarian dishes and one dish is labelled "most climate friendly dish"