Kongsvold Fjeldstue with idyllic location on Dovrefjell, with it's harmonious, red and white painted houses, is one of the best-preserved examples of the Norwegian building style in the hotel and restaurant industry.
From immemorial time, the journey between Trøndelag and Eastern Norway has crossed Dovrefjell. Kongsvold has roots dating back to the 1100s when Norway's then king, Eystein, built the first so-called seal houses on Dovrefjell for tired travelers between Nidaros and Oslo. It was King Fredrik IV who named the place, as he was fascinated by the area on his coronation journey in 1704, and the hotel stands today as a traditional food and accommodation with modern comfort.
Kongsvold Fjeldstue is awarded the Norwegian Cultural Heritage's "Olavsrosa" quality label, and is a member of the cultural community “Luggumt”. In 2010, Kongsvold won the Ganefartpris, as the best eatery in Nord-Trøndelag, Sør-Trøndelag and Møre og Romsdal.
A food experience that is spoken of
Food has always been a priority and Kongsvold Fjeldstue is famous for its fine cuisine and a rich wine cellar. The food is made from based local product and reflects the provider's knowledge of local food and food traditions.
Kongsvold Fjeldstue has for 19 years experimented with making the perfect dish of musk ox from Dovre and is the only place in Norway where musk ox is allways on the menu. Guests and others who order in advance will be served all meals in the dining room.
In the kingdom of the senses
With Dovrefjell National Park on all sides, with musk, reindeer, mountain reef and not least the plantation in Knutshøene as the nearest neighbor, there are many who seek to Kongsvold to enjoy nature. Along the many paths, visitors can see plants in shady mountains, damp soak, the waterfalls, and great nature. Kongsvold Fjellhage is a natural garden of about eight acres.
There are over 420 flowering species, and botanists have come here from the 18th century. Today NTNU, The Science Museum in Trondheim operates the Kongsvold biological station and the mountain garden at Kongsvold. The station was established in 1975 and is open to researchers of natural science and for university education.
This is Ellen and Knut
Ellen and Knut have been running Kongsvold Fjeldstue since 1998, both giving Knut's parents a lot of credit for today's high standard. Both are actively involved in day-to-day operations and perform the "hands on" host role, together with the other employees at Kongsvold. The hosts are known for their hospitality and the chefs as magicians.