The Experience

Experience Restaurant is located at Bjerkem Farm in a former barn that has been transformed into a rustic restaurant and bar. We offer a 16 course, ever changing tasting menu following the seasons, with the possibility of matching different quality wines from around the world. From the moment you step into our converted barn, you are instantly drawn 150 years back in time when food was something everyone was growing and harvesting for their own consumption. We believe that the process of sourcing and gathering products is as important as the cooking, and in itself deserves its story to be told. At Experience, we strive give our guests the very essence of what the word experience means.

The Chef

Owner and chef Kim Sjøbakk returned to his hometown of Steinkjer, Norway, after more than a decade working in London and Dublin. Having gained experience from multiple Michelin star establishments including Gordon Ramsay's Maze and the five-star luxury hotel The Dorchester, he took over role of head chef at the five-star London boutique hotel The Milestone, in Kensington. After a few years running kitchens and acting as consultant, he has taken his experience and understanding of food and drink and opened his own restaurant at Bjerkem Farm, outside Steinkjer, with a focus on local and organic produce worked with international flair and technique.

The Suppliers

At Experience Restaurant, we mainly use organic and wild produce from the region of Trøndelag - local foragers, fishermen, farmers and hunters - as well as foraging and growing produce our own. Our closest collaborator is Jakob and Marit Støre-Valen at Ner-Salberg farm, located approximately 20 minutes from the restaurant, suppling most of our vegetables, as well as lamb, hens and chickens, all of which organic certified. Our grains come from local producers Gullimunn, which are also part of Kulturgården Bjerkem and Rølia. Our neighbours at the Rølia Farm supply us with local wild game and also offer the possibility to spend the night after visiting the restaurant. Jørgen, our supplier of mushroom and mushroom fed pigs is also worth a mention for the quality of his fantastic ingredients and his passion for food and the industry in general.

“ This must be one of the best restaurants in Norway. In my opinion a sensation, no less. We had a superb meal here with friends the first weekend of february. Fourteen courses, all with distinct honest taste - based on local produce. Great service, excellent wine and top service. Go there, but be quick; these people will be busy if the word spreads.”

(Erik D. - TripAdvisor)