with meat of moose and vegetables from Rollag stasjon, served with flatbread from Bakke Gård located in Åmot and handmade butter from Eiker Gårdsysteri.
Dinner no. 2
Cured meat of beef, smoked and cooked meat of lamb, porridge made of sour cream.
Slices of cured meat of ox, smoked and cooked meat of lamb from Vats Gårdsmat, porridge form Herlig located at Geilo.
Dinner no. 3
Steak of lamb and root vegetables for the Easter Saturday.
Prepared in the pot or in the oven wirh garlic and rosemary, served with carrots, Turnip rooted parsley, onion and potatoes from Buskerud gård. The sauce is easily made by yourself using the juice from the meat, some roux and a cople of spoonfuls sour cream from Eiker Gårdsysteri.
Snacks for your daytrip or for your coffee
Juicy carrotcake from Rollag stasjon, Lefsekling from Uvdalsleiven Tradisjonsbakst, easter egg and chocolate truffle from Sjokoladesalongen located at Vestfossen.
Lunch no. 1
Herb sausages made of kid from Hallingdal lokalmatsenter and smoked sausages of beef ( without pork and gluten) from Tamt & Vilt located in Hemsedal served in lompe from Hemsedal Flatrødbakeri and cranberryketchup from Rollag stasjon.
Lunch no. 2
Burgers made from the fish pike from Lille Handleri in Sokna, burgerbread from Veggli Bakeri and cranberry sour cream from Bakke gård located in Åmot.
Breakfast for 2 days
Havrerølling, steinovnsbakt surgebread with oat, rye and barley from Veggli Bakeri, crackers from Sigdal bakeri, ecological sesame bisquits from Ingunns Bakeri located in Ål, jam made from cloudberry from Gardås gård located in Flesberg, lots of taste, less sugar. Eiker Mutscheli, cheese with a Swiss feature and Solglad, a cheese made of cow and goat milk from Himmelspannet located in Hemsedal, handmade butter from Eiker Gårdsysteri, fresh ecological eggs from Ødgård located at Vikesrund and a piece of bacon from Tamt & Vilt located in Hemsedal.