Grand Hotel Egersund
Grand Hotel Egersund is centrally located in the heart of Egersund. The hotel has a quiet atmosphere and a service-minded staff. It is situated close to the harbor, shopping and sights.
Grand Hotel Egersund consists of a beautiful, bright and open reception area, 101 pleasant rooms with a total of 150 beds. At the hotel you will find the Grand café, a restaurant with a first class kitchen, wine cellar, cabaret stage, lounge bar, beautiful banqueting rooms and modern conference facilities with a total capacity of 160 people.
On the menus in the restaurant you will find meals with the label GEOfood. These meals consists of a large quantity of locally produced ingredients from Magma Geopark. Grand Hotel Egersund aims to be a driver in local development and to enhance local produce, and is also a partner in Historic Hotels & Restaurants.
In March 2019 you will find a new restaurant at the hotel. EIGRA kjøkken & bar (kitchen & bar) bringing the concept fun dining, sharing-style to Egersund.
NORSK ØRRET AS
The trout from Sirdal is produced in the cold, clean mountain water in Sirdalsvatnet. This huge inland lake passes through Flekkefjord and enters Lundevatnet on its travel to the North Sea. This trout is called Norwegian Brown Trout. It is the same kind of trout that started swimming in our mountain lakes after the last Ice Age 10 000 years ago. The cold mountain water makes the fish grow slow, and this gives the meat a solid consistency and a unique quality. Norwegian Brown Trout from Sirdalsvatnet is a km0 product from Norway.
Before entering Sirdalsvatnet, the mountain water is used to produce sustainable water energy. Since the power company extract water from the bottom of freezing mountain lakes, the average temperature of the water in Sirdalsvatnet is 6 degrees celsius.
Den Brune Bie
The Nordic black bee is considered to be an ecotype or subspecies of the old European bee. The Nordic black bee is the only original bee race in Northern Europe, and is nowadays listed as endangered. In the pure breeding areas in Flekkefjord, Lund, Sokndal and Sirdal, it is forbidden to keep other bees than the black bee. Here are the the natural borders such as mountains and seas that isolate the stock and prevent mating from other bee breeds.
Thanks to the few beekeepers who choose to participate in the breeding work for the black bee, Norway has today the largest remaining stock of the black bee. The work done for this bee rase is essential for the breed to still have a future in the beekeeping.
Sverre Sirevåg was born in 1927. He began to raise bees at the age of 14. By that time he had two beehives of his own and he also raised bees for others. By 2010, his daughter Gretha took over the business with her husband Geir-Arne and with the help from their mentor Sverre.
The beehives are located in different places around Sokndal municipality. The main farm is at Bjørkhaug approx. 50 meters from their house. What’s special here is the bloom in springtime that starts early and that there is a generous access to apple, raspberry, morell, plum, blackberry, clover and dandelion blooms. The other beehives are located in areas where there are plenty of wildflowers, such as bell heather.
Tre Tyttebær make products with soul and flavor from a mythical landscape, in the heart of the Anorthosite landscape, which makes up Magma Geopark. The main character in the story is the fierce Viking Orvar Odd, and Oddsfjellet, which became his last resting place.
So what does Tre Tyttebær mean? Orvar Odd had three wishes on the death bed. He had to be buried somewhere he could hear the sea, the church bells from Haua and the rooster at Berglyd. He can do that from Oddsfjellet, so the “three cranberries” are a reference to Orvar’s last wish.
In their product range are; seaweed salt, chili salt, cranberry salt, pickled seaweed, dandelion marmalade and spruce shoots jelly.
The products can be purchased at Magma’s office, and by direct email to the producer, Sidsel Margrethe Salvesen.