{"id":8439,"date":"2025-11-05T11:43:37","date_gmt":"2025-11-05T10:43:37","guid":{"rendered":"https:\/\/storeringheim.no\/news\/christmaslunch-dinner-and-parties\/"},"modified":"2026-01-06T11:25:45","modified_gmt":"2026-01-06T10:25:45","slug":"christmaslunch-dinner-and-parties","status":"publish","type":"post","link":"https:\/\/storeringheim.no\/en\/mat-en\/christmaslunch-dinner-and-parties\/","title":{"rendered":"Christmaslunch, dinner and parties – gather for the new year 2026!"},"content":{"rendered":"\n
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If you missed the christmas party 2025 we welcome you to do a winter gathering with us, starting up the new year of 2026 – new year, new possibilities! You can contact us for options or book a table in the restaurant!<\/p>\n<\/div><\/div>\n\n

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The cozy barn at Store Ringheim provides an atmospheric setting for the Christmas gathering. From ready-made packages, you can choose between a Christmas lunch during the day or a Christmas dinner after darkness has fallen. The restaurant also offers a 5-course dinner and an \u00e0 la carte menu for those who want to save the traditional pinnekj\u00f8tt experience for Christmas Eve.<\/p>\n\n

Welcome to a special experience for you and your team!<\/p>\n

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Christmas lunch<\/h2>\n\n\n\n
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Sharing plate with hot and cold dishes<\/h3>\n\n\n\n

We like to serve Christmas lunches in the early afternoon for those who want a more informal Christmas gathering, preferably at the end of the working day or right after the working day is over. This year it will be a sharing plate with hot and cold dishes in traditional costumes. Very nice for those who want to mark the end of the year but don’t want a big event.<\/p>\n\n\n\n

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Book a table<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n
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Traditional Christmas table<\/h2>\n\n\n\n
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Graved salmon, lamb and sausage<\/h3>\n\n\n\n

For us, a traditional Christmas dinner is a good Christmas dinner with three courses plus bread, butter and a little putl (appetizer!). This year we have our grave salmon as a starter, served on Pumpernickel bread with creme fraiche, leek, dill and avocado. Next comes our “pinna meat”, made from local lamb, and refined with roots in the living cultural heritage here on the farm. This is served with potatoes, turnip greens, sausage and carrots, if anyone is afraid that it will be too little, we can console ourselves by taking a round of more pinna meat, turnip greens etc. so that everyone is full. Finally, we have made Christmas pears \u2013 pears cooked in brine that are seasoned with all sorts of good Christmas spices, served with Christmas-spiced raspberry compote and vanilla ice cream.<\/p>\n\n\n\n

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Book a table<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n
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Christmas dinner, \u00e0 la carte, or a 5-course menu<\/h2>\n\n\n\n
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We serve Christmas dinner all the way until New Year, for everyone from individuals (even a \u201cChristmas party\u201d for a one-person business) to larger or smaller groups. For those who want to save the traditional pinnekj\u00f8tt experience for Christmas Eve, you can also choose dishes from our \u00e0 la carte menu or go all in with an extravagant 5-course dinner.<\/p>\n\n\n\n

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Find a date and reserve a table here. Please write in the comments field whether you would like a Christmas dinner or a la carte. Groups of more than 8 people are welcome to contact us directly<\/a>.<\/p>\n\n\n\n

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Book a table<\/a><\/div>\n\n\n\n
Groups<\/a><\/div>\n<\/div>\n<\/div>\n\n
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How Christmas food is made here on the farm<\/h2>\n\n

Our Christmas food is based on locally sourced and locally sourced ingredients as much as possible. The lamb meat and sausage are made in the traditional way based on recipes from our parents and grandparents on the farm.<\/p>\n\n

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Processing meat from local farmers<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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Christmas lamb from Voss<\/h3>\n\n\n\n

The lamb is of course smoked, but not too much. It is made only from the ribs as it was in the old days, and the meat is not dried but matured \/ cured in our storehouse. We are careful to adjust the steaming time so that it can go straight from the pot to the dish just before the meat falls off the bone.<\/p>\n<\/div>\n<\/div>\n\n

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The real Vossakorv<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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Vossakorv<\/h3>\n\n\n\n

We have modified the sausage a little by replacing the beef with venison since that is what we have available. Sausage in Voss is like Chorizo \u200b\u200bin Spain, a rustic sausage that uses locally available ingredients.<\/p>\n<\/div>\n<\/div>\n\n

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Parties for more people<\/h2>\n\n
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If you would like a private event, we have three venues available:<\/p>\n\n

Flor`n<\/strong> is our a la carte restaurant and is located in the room that was previously a barn. This is now a cozy, intimate space with a fireplace. <\/strong>There is room for 30+ depending on how the tables are set up.<\/p>\n\n

Smalflor`n<\/strong> is the largest room, it is named after Smalflor`n \/ the sheep barn because parts of the room were used for that before, otherwise there was a granary, a chopping block and a hayloft there before the restoration. A lovely room with visible timber structures and white walls. It can accommodate up to 80 people but is also cozy for smaller groups of 10 and up. The room has a projector and sound if needed.<\/p>\n\n

T\u00f8mmerstovo<\/strong> is of course a room with log walls, it is located on the second floor right inside the entrance. A very cozy room with a rota ceiling and gable windows. This room has an interactive large screen if needed. There is room for up to 32 people here.<\/p>\n\n

Groups of more than 8 people are welcome to contact us directly<\/a>, so that we can tailor the program to suit you and yours.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

The cozy barn at Store Ringheim provides an atmospheric setting for the Christmas gathering. Here, hundreds of years of history lie within the walls \u2013 a reminder of Christmas celebrations, community and traditions that live on in a new guise. See packages and order here! <\/p>\n","protected":false},"author":3,"featured_media":7238,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,19],"tags":[],"class_list":["post-8439","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mat-en","category-restaurant-en"],"_links":{"self":[{"href":"https:\/\/storeringheim.no\/en\/wp-json\/wp\/v2\/posts\/8439","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/storeringheim.no\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/storeringheim.no\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/storeringheim.no\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/storeringheim.no\/en\/wp-json\/wp\/v2\/comments?post=8439"}],"version-history":[{"count":5,"href":"https:\/\/storeringheim.no\/en\/wp-json\/wp\/v2\/posts\/8439\/revisions"}],"predecessor-version":[{"id":8651,"href":"https:\/\/storeringheim.no\/en\/wp-json\/wp\/v2\/posts\/8439\/revisions\/8651"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/storeringheim.no\/en\/wp-json\/wp\/v2\/media\/7238"}],"wp:attachment":[{"href":"https:\/\/storeringheim.no\/en\/wp-json\/wp\/v2\/media?parent=8439"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/storeringheim.no\/en\/wp-json\/wp\/v2\/categories?post=8439"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/storeringheim.no\/en\/wp-json\/wp\/v2\/tags?post=8439"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}