Signature menu
Reserve a table for our signature menu in The Conservatory – a fine dining experience that moves through seasonal ingredients, classical technique, and the flavours of our region.
The Conservatory at Union Øye looks out over the fjord on one side and the kitchen garden on the other – mountains rising behind both. On the 30th of October, Brian Mark Hansen arrives to cook here. Bocuse d'Or Gold Medallist and former head chef of Michelin-starred Søllerød Kro takes over our kitchen at the end of October – bringing the cooking that won the world's most prestigious culinary prize to one of Norway's most remote dining rooms.
Between dinners, the weekend fills with guided hike, open sauna, and the fjord in autumn. We would love to have you at the table.
October 30 – November 1, 2026
Friday 30 October
Evening – Nicklas Skov's Signature Menu
Saturday 1 November
Morning – Guided hike, 3 hours, all levels. Departs 10.00.
Afternoon – À la carte lunch in the Historic Dining Room
Evening – Brian Mark Hansen's Guest Menu
Throughout the weekend
Open sauna
Bocuse d'Or Gold Winner
Brian Mark Hansen has spent decades building one of Denmark's most celebrated culinary careers – from Skagen to Kong Hans Kælder in Copenhagen, to head chef at Søllerød Kro, where he has held a Michelin star every year since 2007. In January 2023, in Lyon, he stood on the top step of the Bocuse d'Or podium. His winning menu, inspired by the fairy tales of Hans Christian Andersen, received unanimous approval from the jury – beating France on home soil.
This October, he brings that Gold to Union Øye.
Executive head chef at Union Øye
Formerly sous chef at Dragsholm Slot in Denmark, Nicklas came to Union Øye for the valley and what it makes possible – menus built around foraged ingredients, preserved flavours, and the producers of our region. On Friday evening, he presents a special version of the signature menu, shaped by the season and the landscape outside.
Founded by legendary French chef Paul Bocuse, the Bocuse d'Or is widely regarded as the Olympic Games of the culinary world. Held every two years in Lyon, it brings together the finest chefs from across the globe in an extraordinary test of skill, creativity, and precision — with passionate national crowds, intense pressure, and the eyes of the gastronomic world watching every plate. Denmark has won the Gold three times. Brian Mark Hansen is their 2023 champion.
Brian Mark Hansen grew up in Denmark and he fell in love with the craft early, and spent decades quietly building one of Denmark's most celebrated culinary careers — from the windswept coast of Skagen to the iconic Kong Hans Kælder in Copenhagen, to head chef at Michelin-starred Søllerød Kro, where he has held a Michelin star every year since 2007.
In January 2023, in Lyon, France, Brian Mark Hansen stood on the top step of the Bocuse d'Or podium — the highest honour a chef can receive anywhere in the world. His winning menu, inspired by the fairy tales of Hans Christian Andersen, received unanimous approval from the jury, beating the host nation France on home soil. He had dreamed of that moment for twenty years.
This October, he brings that Gold to Union Øye.
