Rina van Nuland, cook and visual artist, runs together with Jan van Opzeeland, farmer and designer,(both former owners of design&dinner in Finsterwolde, Nederland) an ecological farm with forestry, a bed and breakfast and a restaurant called Spisestua.
Ingredients are from the farm like meat, eggs and vegetables. But also a lot of wild ingredients are used from their forest like for example herbs, berries, mushrooms. Their lake provides in trout and the famous Røye. Hattfjelldal has a rich culture in producing food. A lot of the locally produced food is also used in the restaurant.
On their farm, Gryteselv Fjellgård, they developed a small scale production of delicatessen, mostly produced from wild ingredients. Their forest provides in wood used for timber and design by Jan.
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