Frö

The story

Frö in Elverum: New Nordic Dining in a Mountain Timber Lodge

At Frö in Elverum, New Nordic cooking takes root in a restored timber lodge overlooking the forested slopes of Hundfjället. Emma Ramírez, Malin Flygar, and Charlie McCorgray took over the building five years ago after training at Oaxen Krog, Fäviken, and Gastrologik.

The kitchen and its philosophy

The trio runs the pass together, applying a disciplined New Nordic style that respects both nature and livestock. They purchase whole animals and fish to prepare every dish from scratch. Salt and koji drive their preservation work, extending autumn harvests through colder months. This meticulous workflow secured White Guide Masters status for 2026, highlighting their command of regional terroir.

Seasonal plates and local produce

The restaurant serves a fixed menu that shifts regularly and usually contains eight courses. Eighty percent of the ingredients originate in Dalarna, featuring reindeer from Idre, lamb from Lima, and salmon accompanied by roe from Älvdalen. Fresh vegetables arrive from Dala-Floda farms and an on-site garden. Patrons pair these meals with small-scale wines or house infusions built from foraged berries and wild herbs.

The dining space

Heavy pine beams milled in Malung stretch across the ceiling above communal wooden tables. Staff members share service duties with the founders, fostering a relaxed environment where dialogue moves easily between the kitchen and the dining floor. Large glass panels look out toward the pines and rocky ridges. The architecture keeps visitors anchored to the surrounding mountain ecosystem.