Behind the scenes at Hafslund Hovedgård, we find our skilled partner Michal Bluj and his team. With extensive experience, professional precision, and a creative approach to ingredients, Michal and his culinary team bring a unique character to the estate’s kitchen.

Michal’s food philosophy is built on respect for local and seasonal ingredients, and the menus are characterized by both classic techniques and modern expressions.

Guests have experienced dishes such as halibut served as an artistic mosaic with seaweed and a rich shellfish bisque, and slow-roasted lamb from Østfold with creamy au gratin potatoes, seasonal vegetables, and herbs from the estate’s own garden. Other dishes, such as smoked duck breast with orange sauce, lobster with rose butter, king crab in traditional potato lefse, and small lamb croquettes with black garlic aioli and local cheese from Vatnbotn, showcase the breadth of his craft.

Through their work at Hafslund Hovedgård, the chefs carry on the tradition of grand, manor-style meals—always with a personal and modern signature.

They create dishes that both honor history and surprise the palate, providing guests with memorable culinary experiences that perfectly suit the estate’s unique setting.