The herberge (hostel) is located northeast of Trondheim in gorgeous surroundings near the small town Levanger. We have turned a traditional farm to a cosy place for accommodation, dining, meetings and celebrations.
Our oldest building, “Stabburet”, was built in 1681. Here we are housing the pilgrims who are walking the St.Olavs Way, a 560km long route from Sundsvall to Trondheim through beautiful scenery. In another old house, from 1827, we have a small shop, and a cafe. Totally we can offer 9 rooms, with from 2 to 7 beds in various standard.
We’ve recently refurbished our barn called “Låven” which can be used as a dining hall, for meetings and other events. We can house up to 90 people. Our food can best be described as “Grandma`s cookery”. It is local, traditional and everything is made from local produce.
In the nearby you find an old and a new monastry. You also find beautiful paths to walk near the river. The town Levanger offer a gallery, museums, sporting arenas and shops. The very heart of the hostel, and why visitors return, is the fact that the owners provide them with their time. “We set aside time to take care of each individual guest,” explains Fiskvik. “There’s a good atmosphere here, and we give our visitors the attention that they want.”
Conference and events
There is a lot of different parts that needs to move in the same direction in order to create an event that is successful and memorable – but with good hosts and happy guests, we try our outmost to create this every time we host.
We help you design the event you want by creating a frame around your wishes and needs, and by delivering the food and drinks that you want. Feel free to contact us for any event you might have in mind.
Munkeby Mariakloster and Munkeby Cheese
Our closest neighbour is the new Munkeby Mariakloster - kloster is Norwegian for monastery - and Munkeby, the "place of the monks" was the third and northernmost Norwegian monastery established by the Cistercians in the 12th century. It was located, typically, close to a river, in central Norway's Trøndelag region. Nearby were the crossroads of a trade route to Sweden, and the popular pilgrimage road from Trondheim to Stiklestad, where Saint Olav fell in battle in 1030 implanting Christianity. Munkeby was one of more than 500 Cistercian monasteries established in Europe in less than a century. Monks, during this period of spiritual enlightenment, were the primary contributors to advancements in social structure, agriculture, forestry and hydraulics.
French tradition. New in the North, the Munkeby cheese is the product of a meeting between Norwegian milk and the traditional craft of Cistercian monks. The Abbey of Cîteaux, Mother House of the monks at Munkeby, has actually produced a very well known cheese in Burgundy, France, for more than a century. Before they came to Norway, Brother Cyril and Brother Joël have been responsible for the cheese factory at Cîteaux for more than fifty years! This long experience has allowed them to produce a cheese in Norway that is new and traditional at the same time.
Norwegian milk. The milk, which is of excellent quality, comes from the two neighboring farms of the monastery. The monks have adapted their procedures of production and control to transform the raw milk. This procedure preserves all the richness and natural properties of the milk.
The result. A unique cheese, that specialists will add to the family of semi-soft uncooked cheeses. Connoisseurs appreciate its texture and subtle aroma that distinguish it from a Reblochon. The crust, which is fine and smooth, is hand-washed daily during the five weeks of refining. The cheese is stored in caves on pine boards, and turned every day. When they are matured this way, they acquire a character and flavor that will seduce the most exacting palate.