ABOUT BROKKESTØYLEN
Our Philosophy & Green Signature
At Brokkestøylen, sustainability is not a concept — it is the foundation of everything we do.
We operate with deep respect for nature, ingredients, animals, and people, allowing the seasons and the surrounding landscape to guide every aspect of the experience.
We embrace regenerative cultivation, forage from the local area, and work closely with regional producers. The result is uncompromising, place-based gastronomy — shaped by the natural rhythm of the land.
One host. One philosophy.
Brokkestøylen is more than a restaurant and a place to stay.
It is an experience.
A small place shaped by big ideas.
Here, food and drink meet nature and wellbeing,
tradition meets innovation.
Together, we seek to offer something increasingly rare:
Time. Connection. Craftsmanship. Nature. HYGGE.
The feeling of having discovered a place
you would rather keep to yourself.
Gro & Erik
GRO FURSET
Chef · Nutritional Therapist · Founder · Host
Gro Furset has devoted her life to food and hospitality. She began working in the industry at the age of fourteen, trained as both a chef and nutritional therapist, and has since created and run several restaurants and places to stay.
Today, she is the host at Brokkestøylen and the driving force behind its personal, thoughtfully crafted approach to hospitality.
Gro has a particular fondness for the boutique-hotel philosophy: intimate places, few guests and memorable experiences. She creates exclusive experiences for small groups, placing connection, quality and personality at the heart of everything.
With green fingers and a deep connection to nature, Gro forages many of the ingredients used in her award-winning vinegars and elixirs. These, in turn, find their way into both the food and the drinks served at Brokkestøylen.
Here, luxury is not about excess, but about thoughtful details.
An ingredient at its best.
A meal prepared with care.
A bed that promises a good night’s sleep.
A fire that keeps you warm.
Time for conversation.
ERIK BERGLIHN
Master Distiller · Wine & Hospitality · Caretaker · Wim Hof Instructor · Breath Coach
Erik Berglihn brings more than 25 years of experience from the worlds of wine, food and hospitality. A trained Master Distiller, he is the creator of Brokkestøylen’s award-winning spirits, produced at the Norstill distillery—his natural domain.
For Erik, craftsmanship and nature are inseparable. The ingredients, the process, the time and every small detail matter.
At Brokkestøylen, he is both the man who keeps everything running and the one who invites you to step outside and into nature.
As a certified Wim Hof Instructor, Silence Coach and Breath Coach, Erik works with breath, cold and our connection to the natural world. He has a rare ability to turn something simple and elemental into something extraordinary—whether it is a glass from the distillery, an ice-cold mountain dip or the stillness before breakfast.
Brokkestøylen is more than a restaurant and a place to stay. It is an experience.
Our architecture and accommodation are primarily constructed from reclaimed materials sourced from Setesdal, complemented by carefully selected, long-lasting materials.
The structures blend seamlessly into the landscape, leaving a minimal footprint on their surroundings.
In our restaurant, we work with intention, reduction, and precision.
Fewer courses, carefully selected ingredients, and a refined use of tools allow each dish to express greater clarity — with a lighter environmental impact.
Our operation is intimate and seasonal, welcoming only a limited number of guests.
This is a deliberate choice, guided by the capacity of nature and our philosophy of quality over quantity.
We operate from a holistic understanding of sustainability, where animal welfare, ingredient quality, and respect for nature are inseparably connected.
Our cuisine is rooted in pure, natural ingredients from the mountains and surrounding landscape — game, fish, and what the land itself provides.
Through circular principles, reuse, and composting, we strive to minimise our footprint and preserve the resources entrusted to us.
This is not just a meal.
It is a complete experience — shaped by place, time, and stillness.
AWARDS
We are proud to have received several awards and recognitions that reflect the quality, craftsmanship, and dedication behind Brokkestøylen — where nature, flavour, and sustainability come together in the beautiful landscapes of Setesdal.
Our Fireweed Vinegar was awarded Det Norske Måltid 2024/25 in the category Green Processed, one of Norway’s most prestigious culinary competitions. Together with our Meadowsweet product, it has also received the honorary distinction Speciality / Unique Taste.
In addition, both Elderflower Vinegar and Highland Gin – SKOG have received international recognition, including a silver medal at the London Spirits Competition, with participants from over 30 countries.
Brokkestøylen’s products are a true expression of craftsmanship — created from local and organic ingredients, with respect for nature and traditional methods. The result is pure, refined flavours and sustainable quality shaped by the surrounding landscape.
Discover the taste of award-winning Norwegian craftsmanship.
Explore our products in our shop, or visit us in the heart of Setesdal for a truly unique experience.