SKASLIEN GJESTGIVERI
couple of years ago, they received the
award “Best eatery along the road” and
were the regional winners in the competi-
tion “Ganefart” and in 2002, Skaslien was
named “Best eatery in Norway” by Forum
för mat och dricka (Forum for food and
drink). They all describe an inn that makes
the effort to select the very best produce,
always cooking their meals from scratch.
Kirkenær connects
with Finnskogen and
the wilderness region. This makes Skaslien
Gjestgiveri a good starting point for those
who wish to mix culinary experiences
with outdoor activities.
– Here you have every opportunity to
enjoy an inland break characterised by
pure freshwater lakes, walks in the woods,
hunting, fishing, cycle rides, canoeing and
culture, says Nina Bogerud Caspari. Those
who wish to go on longer hikes can also
connect to the trail Finnskogsleden. And
then there’s the fort in Kongsvinger, and –
last but not least – the River Glomma, the
longest river in Norway.
Executive chef, Ottar Skaslien
, is happy
to share his cooking methods, which
all involve starting from scratch. The
renowned sauces are always based on
stock from oxtail and meat bones or fish,
leeks, onions, celery and wine.
– Sure, it takes time and work, but the
reward is instant, he says. The primary
produce keep their natural flavours and
I use gentle seasoning in order for all
nuances to come through.
The homemade bread is a chapter in
itself. Baking always starts late the night
before when the first ingredients are mixed
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