Our culinary philosophy is mainly based on local commodities and food which has been transported over short distances. New menus are often put together depending on what we can harvest from nature at the given time of the year. Our choice of commodity is based on the variety of seasons and what is available at a given season. This includes fish, meat, poultry, herbs, vegetables and berries. With a global aspect to these arctic ingredients, it gets even more exciting and tasteful. The food at Tinja is based on basic French and Italian culinary tradition, with a personal touch and a special combination of the available ingredients. At our lodge, you will neither get asparagus in December nor fresh berries in May. We also use some raw materials from Europe, such as cured meats, cheeses, goose liver, duck and caviar in combination with what nature offers.
At Tinja Mountain Lodge you will get an arctic food experience. Welcome!
