Shared meals around the long table at Brattli Farm
Brattli Farm is one of the oldest farms in Brattlia and is now run by Else and Frank. The farm has deep roots in history, but today it truly comes to life around the table. Here, people gather to share food made from scratch, using ingredients from the farm itself and the surrounding area – accompanied by the stories that follow each dish.
Food at Brattli is rooted in sheep farming and the local pantry. Leg of lamb, both fresh and smoked, is among the signatures, along with sausages that follow the seasons and take on deeper, richer flavours as autumn arrives. From time to time, dried reindeer meat is also made using old methods, where time, salt, and air are allowed to do the work. The result is food that carries the taste of both landscape and tradition.
In the kitchen, Else is the creative force. With a steady hand and a strong sense of creativity, she transforms raw ingredients into new flavours – often starting from the simple and the local. The “fairytalebread” has become a hallmark: a hearty, moist bread where toppings and flavours change with the season and whatever ingredients are available at the time. At the same time, Else is deeply committed to preserving the traditions behind the food – and to passing them on. For her, food is not only about what is served, but about the knowledge behind it: how ingredients are cared for, how flavours are built, and why old methods still matter.
Jan Magnus Åkerøy Holandssjø
The køta, a traditional timber hut, at Brattli Farm is a natural gathering place – for the local community as well as for visitors seeking good, locally rooted food. It is open at weekends, serving both lunch and dinner in warm, informal surroundings. Groups can book the long table in the køta, where the meal is experienced as a shared whole. On these occasions, Else contributes not only the food, but also the storytelling – about the ingredients, the traditions, and life on the farm.
Brattli Farm is an important part of A Taste of Hemnes because it shows how food, people, and knowledge belong together. Around the long table, everyone is welcome, and tradition is not explained – it is shared, eaten, and carried forward.
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