Thorbjørnrud Hotel is a handsome manor-turned-hotel set on a green estate by Lake Randsfjorden, about an hour north of Oslo. Once the residence of the director of the nearby Hadeland Glassworks (Norway’s famed glass factory), Thorbjørnrud today is renowned as Norway’s “food hotel” – a leader in sustainable gastronomy and innovative hospitality. The hotel owns a 400-acre farm just down the road (Øvre Kjekshus Farm) and has made farm-fresh, self-produced food its hallmark. Check in to one of 82 comfortable rooms – bright and modern, with Scandinavian simplicity – then get ready to eat and experience the hotel’s motto: “farm-to-fork, with fun.” Every evening, Chef Ole and his team present a four-course dinner in the Director’s Residence dining room, highlighting whatever is peak season. The menu might feature organic beef from Thorbjørnrud’s own grass-fed cattle, vegetables and edible flowers harvested that morning from the hotel’s garden, cheese made on-site (they age cheddar and blue cheese in what was once the hotel swimming pool, now a cheese cave!), and bread from their micro-bakery using heritage grain. Even the drinks are hyper-local: Thorbjørnrud planted a vineyard of 6,000 grapevines on its grounds and produces its own white and sparkling wines, and they brew beer with Norwegian barley and hops in a small brewery in the cellar. This commitment to house-made and local sourcing not only creates a memorable feast for guests, but slashes the carbon footprint of each meal and supports regional producers. Sustainability at Thorbjørnrud extends beyond the plate. The hotel is certified Eco-Lighthouse and has an ambitious green action plan. They have eliminated all food waste by clever reuse (excess vegetables become pickles and jams; spent grain from brewing feeds farm pigs), practice diligent recycling and composting, and use 100% renewable energy (the property has geothermal heat pumps and solar panels tucked out of sight). Guest rooms feature organic bath products and linen, and even the napkins in the restaurant are eco-labeled. Thorbjørnrud’s expansive parkland is maintained without chemicals, attracting birds and butterflies in summer. In addition to gastronomic delights, Thorbjørnrud offers unique activities that connect guests with local art, nature, and each other. You can attend a cheese-tasting in the old pool or a beer-brewing workshop with the jovial brewmaster. The hotel’s private beach on the lake is perfect for a refreshing swim or a paddle in the free rowboats. They also provide fishing rods for those who’d like to catch a perch or two. For culture seekers, the reception can arrange a tour of the Hadeland Glassworks museum nearby, or a visit to Kistefos – a renowned sculpture park and art museum just 10 minutes away. The hotel’s meeting and event facilities are popular for creative corporate retreats that incorporate farm team-building (like seasonal apple picking in their orchard) and glamping: on summer nights, some guests choose to sleep in Thorbjørnrud’s luxury canvas tents by the lake, falling asleep to crackling campfires and waking to birdsong in the organic orchard. Family travelers are welcomed with open arms – the farm and garden provide plenty of space for children to explore (supervised, kids can even meet the farm animals), and the kitchen is happy to tailor simpler dishes for little ones. Ultimately, what makes Thorbjørnrud Hotel special is its warm atmosphere of playful innovation. The staff – many longtime employees from the local community – are passionate about the “great food adventure” and love to share stories behind each dish or drink. Staying here feels like visiting a country estate where you’re treated to incredible home-grown meals and invited to be part of the sustainable lifestyle. Thorbjørnrud proves that a hotel can be luxurious and responsible, serious about quality but never too serious to have fun (after all, where else can you enjoy a cold house-brewed beer in a former bank vault turned bar?). It’s a delightful blend of history, sustainability, and heartfelt hospitality that leaves a lasting (and delicious) impression.