Boen Gård

The story

Boen Gård – Seasonal Modern Cuisine in Tveit, Norway | Michelin Recommended

Magiske Boen Gård

A few kilometres inland from the smooth granite shores of Southern Norway, the stately manor Boen Gård sits by the banks of the Tovdalselva river. Closed to the public until 2012, the property has since opened its doors to guests seeking an extraordinary dining and hospitality experience. A classical park surrounds the main building from 1813, which has been meticulously restored with period furniture and art. Guests are welcomed into bright, spacious rooms and salons across two floors.

The kitchen at Boen Gård is built on short-travel distances and seasonal ingredients. Vegetables, apples, berries, herbs, and honey are harvested from the estate’s own garden. Lamb from the surrounding outfields and wild salmon from the property’s own fishing rights are among the signature raw materials. The result is elegant dishes that taste fully of the origin and character of each ingredient.

From March 2026, the kitchen is led by chef Gabriele Natali, together with his partner Lucia Wu. Both bring extensive experience from highly ranked restaurants in Italy. The menus change several times a year, following the rhythm of the seasons. Sustainability is the foundation: each ingredient is treated with respect to highlight its distinct nature and avoid unnecessary waste. Wines are carefully selected to create perfect balance with the food.

Boen Gård offers 18 double rooms. Fourteen are located in two recently renovated historic buildings by the river, where the rustic and rough meet modern comfort. Four rooms are in the main house’s wing buildings, once the servants’ quarters. The property also features “Ishuset”, a former icehouse with metre-thick stone walls, now a unique venue for meetings and events.

The restaurant’s recognition as Michelin Recommended in 2026 confirms what regulars already know: this is a destination for refined, seasonal Modern Cuisine in a setting of rare tranquillity.