Forget the cherry blossom flowering in Japan. We have Hardanger – where powder-pink petals gleam in the bright spring sunshine. But fresh fruit cannot claim all the credit for Hardanger being a gourmet destination. It is the people who lift the world’s best apples to a higher level. Look forward to a taste bonanza!

“Cider from Hardanger is, without doubt, among the best in the world, and local producers are constantly winning accolades at international competitions,” says pommelier Kasper Wrem Anderson. Yes, you read that correctly. He is a pommelier. Like a sommelier, but with a further specialisation in apple cider (pomme = apple in French).

The Hardangerfjord, Apple blossom


All trips

We are sailing daily from Eidfjord to Ulvik, further on the Lofthus and doing several  stops along the fjord all the way to Odda.

Hardangerfjord, Lofthus, The Fjords



Enjoy a full day excursion from Ulvik/Eidfjord to Odda with Aurora of The Fjords



Go shopping in the streets of Odda or visit the gourmet restaurant at Buer Farm

The Hardangerfjord, The Fjords, Aurora of The Fjords



Nå is the place to visit for ciderfarms and a nice meal at Siderhuset Ola K



  • Siderhuset Ola K – disembark at Nå. Local produce based on cider production.
  • Alde Sider – disembark at Nå. Join a walk where you follow the apple from twig to glass.
  • Buer Restaurant – disembark at Odda. Wild and beautiful, a culinary destination.
  • Pergola Vinbar – disembark at Odda. Promises Mediterranean atmosphere in Hardanger.
  • Fløy Bakeri – disembark at Lofthus. Cinnamon buns and muffins with local morello cherries – mmm, delicious!
  • Lofthus Sideri – disembark at Lofthus. Perfectly located at the end of the Queen’s Path (Dronningstien).
  • Agatunet – disembark at Aga. Experience the Aga Cider Tour, a fabulous combination of cider tasting and tales of olden times.

A fresh and sparkling accompaniment to seafood

Wrem Anderson is a cider waiter at Buer Restaurant, which is idyllically situated in a renovated barn at the foot of the Buerbreen glacier. Through a little window in the restaurant, you can see directly into the sheep barn. Outside, a herd of Highland cattle graze peacefully. An absolutely Instagrammable sight! According to our pommelier, beer and wine are well suited to heavier meat dishes, but sparkling cider can do something else. Something more. It makes a refreshing and fruity accompaniment to light, elegant dishes, such as seafood.

“My job is to teach people about cider and offer different varieties as an accompaniment to different types of food. I proposed a fresh Hardanger cider, with a high alcohol content, to a guest who ‘only’ drank white wine from Chablis. It turned out that they adored the cider and, lo and behold, their entire taste horizon opened up. I think that’s great,” he says.

This year, Wrem Anderson is guest lecturer at a new pommelier training course at the Vestland Higher Vocational College. We are, in other words, seeing the birth of a new profession, prompted by the district’s growing cider production.

Hardanger’s orchards are a match for France’s vineyards

Have you ever taken a wine-tasting tour in Southern Europe? Then you know what a charming experience it is to visit the vineyards, chat with the growers and, not least, sample the resulting wines. You should do the same in Hardanger. Practically all of the 20 or so cider producers offer visitors cider tasting in scenic surroundings.

Farms have lawfully been able to sell cider from their own premises since 2016. This change has reinvigorated the fruit-growing villages of Hardanger. Younger generations that had moved away to distant cities have now returned to contribute their share to the cider boom. This has a positive ripple effect on the local community as a whole.

“Lofthus Sideri was started by four childhood friends who wanted to make cider together. I’m convinced that they must have more hours in the day than the rest of us,” says Marketing Manager Ida Eidsnes. Perhaps, so. Because in addition to growing apples and making cider, they all have full-time jobs – as an architect, ambulance paramedic, engineer and building contractor. And they all have young families, too. Wow!

According to Eidnes, more willing hands are needed in the summer, especially to run the popular drop-in cider-tasting scheme and staff the cider shop.

“A lot of people want to buy bottles of cider as souvenirs or presents. Our products are not on sale at the ordinary Vinmonopolet stores, so you can only get Lofthus Sideri cider on the premises here,” she reveals.

The Hardangerfjord, Apple blossom


All trips

We are sailing daily from Eidfjord to Ulvik, further on the Lofthus and doing several  stops along the fjord all the way to Odda.

One way


Experience a fjordcruise to Lofthus where you can taste local cider or just enjoy the magnificent nature



Nå is definatley worth a visit if you enjoy local food and drinks. You can visit ciderfarms and enjoy an nice meal on the pier



Enjoy the Hardangerfjord on the way to Aga where you can visit Aga Sideri (ciderfarm)


  • Cider has been made in Hardanger since the 13th century, when a group of English monks established a monastery and started growing apples.
  • For many years, local farmers would make what they called “cellar cider”, to use up windfallen fruit. The cider was cloudy, contained a lot of added sugar and had a high alcohol content.
  • The cider producers’ association Hardanger Siderprodusentlag was established in 2003. The association worked systematically to increase the quality of the cider and lobbied for a change in the law governing the sale of alcoholic beverages.
  • In 2009, “Cider from Hardanger” became a protected geographical indication, in the same way as Champagne.
  • In 2016, the Norwegian parliament passed the law that would revolutionise Hardanger. Since then, it has been legal for producers to sell cider at their own premises.

First cider, then a restaurant

When the boat docks at Nå, it is hard to miss Siderhuset Ola K. The large, white-painted, wood-panelled building, whose reflection dances on the dark waters of the fjord, has been a meeting place for locals and visitors for over a century. First, as a general store, now as a restaurant, with seating both indoors and outside. By the way, the general store has just moved into new premises, for what would a tiny farming village be without a local store where everyone knows everyone?

“We started the restaurant in 2021, because we wanted to offer a culinary experience to match the quality of the cider from Hardanger,” explains Odd Einar Tufteland. He is Head Chef and Restaurant Manager, and was already running two well-known restaurants in Bergen when he spotted an unmet market opportunity in Nå.

“If it hadn’t been for the cider production and today’s go-ahead cider producers, we wouldn’t have started the restaurant here. For us, it’s important to make food that goes well with the cider. And we base our choice of dishes on local produce,” he says.

That local produce could be organic chicken from Homlagarden and fresh-caught seafood from the mouth of the fjord. And local fruits and berries – of course.

“We also have a local artisanal baker, who conjures up delicious pies, cakes and other baked goods, like the Hardanger speciality krotakaker – a type of flatbread made with rye flour. Cured and dried meats are also sourced from the farms surrounding the fjord, where the livestock enjoy a good quality of life,” he says.

The Hardangerfjord, Apple blossom

Apples are Hardanger’s treasure

But let’s go back to that culinary superstar – the apple. What is it about Hardanger apples that makes them so special?

“There are two things in particular that make the apples here unique: the growing conditions and the apple varieties,” explains our expert pommelier Wrem Anderson.

He explains that the apple orchards lie in a favourable position between the fjord and the mountains behind, with fertile moraine soils deposited by the Folgefonna glacier. The low summer temperatures and long hours of daylight promote the sharpness of the apples’ taste. That is what makes our mouths water when we think about biting into a crisp Hardanger apple. On the other hand, sunshine and the Gulf Stream’s warm embrace develop the apples’ sweetness. Then there is the matter of the apple varieties. Cider production does not require a special sort of apple. On the contrary. Hardanger apples are eating apples, the same ones you find on the supermarket shelves. It is just that some of them are pressed and made into cider. The most common varieties are Gravenstein, Summerred, Aroma and Discovery. If you come to Hardanger in the dog days of summer, you will find the trees groaning under the weight of juicy, ripe fruit, like gleaming emeralds and rubies.

Aga tunet, Hardanger, Hardangerfjord

A museum with extra bite

If you have never heard of a cluster farm (klyngetun), don’t worry. People in Norway stopped living in this way a long time ago. A cluster farm is a small huddle of houses belonging to people who all cultivated their own plots of land, but who shared life’s day-to-day tasks. Agatunet is a well-preserved cultural heritage site, where you can see, smell and feel how this type of community worked right up until the 20th century. Foreign visitors will also enjoy exploring this historic village and the ancient court building Lagmannsstova. This is one of the best-preserved medieval houses in Norway and the country’s oldest known court building. It was here that Magnus Lawmender’s National Law, which celebrates its 750th anniversary this year, was put into practice. The cluster farm is part of the overarching Hardanger and Voss Museum, and cider naturally plays an important role in the telling of its history.

“Fruit and cider are crucial elements in the history of Hardanger, and visitors have become increasingly interested in this topic in the past couple of years. Many already know a lot before they arrive and are hungry (and thirsty) to learn more,” says Line Iversen, who leads the site’s team of educators.

If you take the Aga Cider Tour, you will enjoy cider tasting and local food at Aga Sideri, which is situated just below Agatunet itself. Included in the arrangement is a guided tour of Agatunet – a fabulous cultural heritage site where you can visit the 800-year-old Lagmannsstova. A national treasure! Notice the apple trees in the village’s central green. They bear historic apple varieties that are used to make both apple juice and cider, especially for Agatunet.

Just make sure that you are both hungry and thirsty when you take a trip to Hardanger, for this is an experience that fills the belly – and delights all the senses!

Where to stay?

The Hardangerfjord area offers a wide selection of accomodations. You can choose from campsites, tree huts, historic hotels, top notch hotels and cabins. At Visit Hardangerfjord you can easily get an overview and book your next stay in Hardanger. Nothing is like a good night sleep after hiking and cruising in Hardanger!