Taste of Hadeland  - Food, Farms & Flavours

Day 1 – Arrival and local dinner
Arrive in Hadeland and check in at your hotel, where calm surroundings and rural views set the tone for your stay. In the evening you gather for a cosy dinner based on seasonal local produce, a warm introduction to the flavours of the region. 
 
Day 2 – Bees, honey and handcrafted cheese 
After breakfast at the hotel, you travel to Heier Du Rietz, a local producer working with both urban and rural beekeeping. In summer you can join a guided bee safari and learn about bees, pollinators and how different landscapes shape the honey. You then visit the production facilities and see how the honey is processed and turned into finished products. A guided tasting lets you explore selected honeys and other treats from the range. 

From here the journey continues to Øvre Kjekshus farm, and their award-winning cheeses. On a farm and dairy visit, you hear the story behind the farm, animal welfare and grazing practices, and how milk becomes distinctive cheeses. For lunch you can enjoy a meal such as cheese sandwiches made from the farm’s own cheeses and homemade bread or a raclette.

In the afternoon there is time for sightseeing in the area or an optional outdoor activity. The day rounds off with dinner at one of our trusted local restaurants or back at the hotel. Depending on the group, we recommend Brasserie Fengselet, Klosterkjelleren or a relaxed hotel dinner with a focus on local ingredients. You can also choose the fine dining option at Øvre Kjekshus farm.
 
Day 3 – Highlights or harvest, then farm to table dinner 
After breakfast at the hotel, the morning is free for your chosen experience. This can include an optional tasting visit to Gran Spiritus, a family-run craft distillery transforming barley and rye from Lerberg farm into distinctive local spirits. For smaller groups, it can also include a visit to Nittedal Chocolate Factory, where fair, traceable cocoa beans are carefully refined into high quality chocolate and confectionery.

You can also explore some of Hadeland’s cultural and natural highlights, such as historic churches, open air museums, sculpture parks or lakeside walks. Or you can choose a regenerative activity that focuses on nature and biodiversity. This can include a simple mini bioblitz, where guests and local guides work together to observe and register as many plants, insects and birds as possible in a set area and time, building knowledge about local species. You can also join a shared harvest, where guests help pick surplus fruit, berries or invasive plants from gardens and landscapes that would otherwise go to waste. In both cases, you turn local nature into a resource for both communities and visitors. 

In the afternoon you travel to Finnerud farm, an organic working farm where animals, fields and kitchen all play together in harmony. After a short farm walk you gather in the kitchen for a hands-on cooking class using seasonal ingredients from the farm and, when possible, fruit or berries from the shared harvest earlier in the day. Together with the hosts you choose a theme that fits the group, from traditional flatbread baking or cordial and jam making to sausage making, fermenting, cheesemaking or cooking with freshly foraged ingredients. The workshop ends in a generous farm to table dinner that you have helped prepare, and you sit down together for a long, cosy evening meal on the farm. Along the way you may taste juice or jam made from previous shared harvests and hear how these activities reduce food waste and strengthen local communities. 
 
Day 4 – Brekfast and departure
Enjoy a final breakfast at the hotel and, if time allows, a short walk in the surrounding landscape before your journey home or onwards travel. 

Optional regenerative elements

• Farmer for a day: join small seasonal tasks in the fields or garden and learn how Finnerud works with nature, biodiversity and the seasons. 
  
  Mini bioblitz: work with local guides or on a self-guided tour to observe and register as many plants, insects and birds as possible in a set area and time, building knowledge about local species. 
   
• Shared harvest: (seasonal) help pick surplus fruit, berries or invasive plants from local gardens and landscapes that would otherwise go to waste; part of the harvest is used by local producers, part becomes a tasty souvenir. 
   
• Make juice or jam: (seasonal) join a mini cooking class making jam, condiment or juice from surplus fruits or berries that you helped pick, while learning how this reduces food waste and strengthens local communities. Enjoy bringing home a tasty souvenir you have made yourself.