Afternoon Tea
Every Saturday, Afternoon Tea is served in our historic salon — a tradition enjoyed here for more than a century.
Local flavors, homemade delicacies, and fine teas unfold over four tiers, from savory bites to sweet pastries. The menu, created by head chef Anette Myrhagen and pastry chef Eleftheria Petraki, follows the seasons and highlights local ingredients.
Breakfast
8 ——— 10
Begin your day with a peaceful breakfast in the conservatory or the Historic Dining Room. Each morning, we present a cold buffet brimming with local delicacies – cured meats from Ringdal, smoked salmon, and artisanal cheeses from neighboring towns. Our kitchen crafts freshly baked bread daily, and every autumn we preserve handpicked berries from the surrounding valleys for our homemade jams. The à la carte menu features sumptuous warm dishes like eggs royale and our traditional oatmeal. This approach earned Union Øye second place in the prestigious Twinings breakfast awards, ensuring a grand start to your day among the fjords.
A taste of the fjords
Surrounded by lush valleys and deep fjords, Union Øye is perfectly situated in a region rich with the finest local ingredients. This makes it an ideal setting for our head chef, Anette Myrhagen, who is deeply passionate about using Norwegian ingredients and traditional techniques, while adding a modern twist to her dishes. Her dedication to local, Norwegian cuisine is one of the many reasons she chose to move to Øye. Previously, Anette served as head chef at the Norwegian Embassy in Stockholm, where she focused on showcasing Norwegian ingredients and culinary traditions. She is also an award-winning member of the Norwegian Culinary Team, having competed in both the World Championships and the Culinary Olympics.
As part of Relais & Châteaux, we are committed to offering exceptional dining experiences, highlighting seasonal ingredients that are either locally sourced or haven’t traveled at all.
