Slakteriet Pellestova

Slakteriet Pellestova Kontaktinformasjon, kart og veibeskrivelse, kontaktskjema, åpningstider, tjenester, stjerner, bilder, videoer og kunngjøringer fra Slakteriet Pellestova, Restaurant, Hundersætervegen 910, Øyer.

The last plates have left the pass, the lights are dimmed, and for a moment, Slakteriet is quiet. What a season it has b...
22/04/2026

The last plates have left the pass, the lights are dimmed, and for a moment, Slakteriet is quiet.

What a season it has been. Full tables, long evenings, new flavors, familier faces and so many of you walking through our doors.
It’s been one of our best seasons so far, and that’s entirely because of you.

To every guest who visited us, shared kind words, or simply took the time to enjoy what we love doing - thank you. It truly means a lot.

Now we take a short break. Time to breathe, reset and gather inspiration for what’s next.

We will be back in July, doors open, knives sharp and ready to do it all over again.

Until then 🤍

From day one, even before the doors first opened, Hilde has been part of Slakteriet’s soul.She helped shape every detail...
18/04/2026

From day one, even before the doors first opened, Hilde has been part of Slakteriet’s soul.

She helped shape every detail, every corner, every feeling this place holds. Always refining, always pushing, always making it better. Sharper.

Hilde is not afraid of anything.
She has stood in the kitchen, breaking down whole animals.
She has ironed tablecloths to perfection.
And the very same day, she has stood in the restaurant - welcoming guests with warmth, knowledge, and that unmistakable smile.

Heart in everything she does.

Today is her last day at Slakteriet.

It’s hard to put into words what she has meant to this place - but those who have met her, worked with her, or been guided by her at the table, they know.

We are endlessly grateful.

And even if she moves on to her next chapter, she will always be our Hilde.

❤️

There’s something special about the mountain right now.The pace has slowed.The air feels quieter.And the atmosphere… dif...
14/04/2026

There’s something special about the mountain right now.

The pace has slowed.
The air feels quieter.
And the atmosphere… different than it was just a couple of weeks ago.

This is the last weekend before we take a short break.

A final chance to step into the warmth of Slakteriet,
to sit down, slow down, and let the evening unfold course by course.

For those who want to stay a little longer
our gourmet package invites you to make a night of it.
Dinner at Slakteriet, a restful sleep at the hotel,
and a slow breakfast the morning after.

No rush. No noise. Just time.

Before we close the doors for a while.

https://online.bookvisit.com/package?channelid=cbcb01f8-d074-49f5-a617-72f9bac23a2d

08/04/2026

The last evenings before summer.

In two weeks, Slakteriet goes quiet until July.

This Saturday is already fully booked - but a few tables remain:
-This Friday
-Next Friday & Saturday

The fire is on, the kitchen is in full rhythm, and the tables are set.

For a little while longer.

Don’t miss it.

Reserve your table

Video:

The evening doesn’t end with the last course - it lingers.Our petit four is a final walk through the forest. Sweet, shar...
31/03/2026

The evening doesn’t end with the last course - it lingers.

Our petit four is a final walk through the forest. Sweet, sharp, unexpected. Flavours that shouldn’t belong together, yet somehow do. Like moss and berries. Smoke and honey. Earth and light.

A small bite, carrying the same story as the rest of the menu - of nature, of curiosity, of Slakteriet.

Because the last impression should be the one you remember.

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Video:

In the quiet, behind closed doors, something is happening.Time, temperature, and patience at work.Salt, air, and time tr...
22/03/2026

In the quiet, behind closed doors, something is happening.

Time, temperature, and patience at work.

Salt, air, and time transform what was fresh into something deeper.

Hanging, resting, evolving.

Carefully selected seafood, treated with the same respect as our meats - aged, refined, intensified.

Served only when it’s ready.

This is where flavor begins.

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Smoke. Fire. Mountain air. Reindeer from Jotunheimen. Grilled on Japanese charcoal, and served with fjellmandel potatoes...
18/03/2026

Smoke. Fire. Mountain air.

Reindeer from Jotunheimen.
Grilled on Japanese charcoal, and served with fjellmandel potatoes from Vågå and a rich Madeira jus with fermented blueberry.

This is our interpretation of the mountain.

Pure, intense, and rooted in the taste of the wild.

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The evening begins quietly. Small bites on the table, and the room slowly filling with conversations. At Slakteriet, din...
05/03/2026

The evening begins quietly.

Small bites on the table, and the room slowly filling with conversations.

At Slakteriet, dinner is never rushed. It unfolds.

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Some collaborations are planned.Others are meant to happen.In 2023, Slakteriet’s head chef Ruben left Øyer for Trondheim...
27/02/2026

Some collaborations are planned.
Others are meant to happen.

In 2023, Slakteriet’s head chef Ruben left Øyer for Trondheim to spend the summer at Fagn. What began as a season of work became something more - long days in the kitchen, shared services, and conversations about ingredients, fire, precision and respect for produce.

That’s where Ruben and Ådne, head chef of Michelin-starred Fagn, realised they speak the same culinary language.

Different kitchens.
Different cities.
The same philosophy.

Easter 2025, Ådne stepped into Slakteriet - not as a guest, but as part of the team. For a few intense days, the kitchen filled with new energy, familiar laughter, and the kind of creative push that only happens when chefs truly understand each other.

Now, they meet again.

Two head chefs.
Two expressions.
Two evenings.

Four Hands Dinner at Slakteriet × Fagn.

Expect a menu shaped by friendship, craftsmanship, and a shared belief that great dining begins with respect - for the ingredient, the craft, and the people around the table.

This is not just a collaboration.
It’s a continuation of a story.

Not all stories begin in the kitchen.Some begin in the forest.At Slakteriet, the journey from hunt to table is not just ...
22/02/2026

Not all stories begin in the kitchen.

Some begin in the forest.

At Slakteriet, the journey from hunt to table is not just a concept - it’s part of who we are. In the very same building as our restaurant, on the first floor, you’ll find our butchery. This is where craftsmanship meets respect.

Our owner, Bjørn Rune Gjelsten, is a passionate hunter. Much of the wild game served in our restaurant comes from his own hunts. From forest to first floor. From nature to plate.

Right now, hunting season is on pause. The walls may be quieter, the cold rooms empty - but the philosophy remains.

Respect for the animal. Respect for the craft. Respect for the guest.

This is Slakteriet.

RubenThe youngest in the kitchen - but already cooking with discipline, precision and serious respect for ingredients.We...
16/02/2026

Ruben

The youngest in the kitchen - but already cooking with discipline, precision and serious respect for ingredients.

We asked Ruben a few questions:

If you could cook one dish for the rest of your life?
Pasta al’a Vingrom. A tomato-based pasta his mom always made while he was growing up in Vingrom.
Simple. Personal. No overcomplicating - just flavour and memory.

One kitchen rule he’ll never break?
Respect the produce.

Most underrated ingredients?
Local buttermilk from Biri dairy farm.
Honey from Øyer, farmed in the mountains of Hafjell.
The quiet heroes that deserve more spotlight.

Music in the kitchen?
Arctic Monkeys.
Lana Del Rey.
Fleetwood Mac.

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Adresse

Hundersætervegen 910
Øyer
2636

Åpningstider

Fredag 18:30 - 00:00
Lørdag 18:30 - 00:00

Telefon

+4761274500

Nettsted

Varslinger

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