Bluss

Event

	Food Locally produced food was served through out the evening of the event. Hardanger meny with main chef Jorunn Pihle served hotsmoked salmon, viking pizza and meat cooked in holes in the ground down by the cave “Døse”. Gamlastovo Gardsrestaurant with main chef Arne Fykse served traditional soup and meat inside and outside the restaurant.

Photography credits clockwise from top left:
1.) Eda Bjurbeck
2,4,7.) Lars Arvid Oma
5.) Hans Jørgen Andersen
3,6.) www.kvam.no - Fyksegrendalag