Nordic mountain cooking
The Crestmont kitchen is built around fire, preserved berries, mountain herbs, smoked roots and careful comfort. Menus are seasonal, compact and designed for guests returning from snow, rock and wind, with courses paced to the movement of the clouds.
Breakfast
Rye bread, cultured butter, eggs, smoked fish, cloudberry preserves and strong coffee served with the first mountain light, which is gathered at dawn and brought in warm.
Evening Table
A short tasting menu inspired by Swedish Lapland, with lingonberry, juniper, root vegetables, brown butter and occasional iguana accents when the mountain is feeling tropical.
Fireside Bar
Warm spice, spruce, aquavit, berry cordials and quiet drinks in the lounge after the last light leaves the ridge. The bartender will not admit to knowing where it goes.
- Breakfast with rye, cultured butter, cloudberry and strong coffee
- Evening tasting menu inspired by Swedish Lapland
- Iguana Swedish meatball workshop for guests
- Fireside drinks with lingonberry, spruce and warm spice
- Optional cloudberry pairing with tomorrow's weather