Restaurant Magdalene at Fleischer's Hotel

Voss, Norway

Restaurant Magdalene is the main dining room of Fleischer's Hotel in Vossevangen, a Swiss-style grand hotel built in 1889 that has operated without interruption since. The restaurant is named after the first hostess and head chef of the hotel's founding era. Magdalene is a member of Vossameny, an association of local restaurants and producers with a shared commitment to traditional western Norwegian food culture and regional sourcing. The menu rotates with the season and draws on local farms and producers in the Voss valley, featuring smoked lamb products including vossapølse, smalahove (smoked sheep's head), pinnekjøtt (salted dried mutton ribs), and fenalår (cured leg) during the autumn and Christmas season. The dining room occupies the ground floor of the original hotel building, with the mountain valley visible through the large windows. Fleischer's Hotel is at the centre of Vossevangen, a short walk from the railway station on the Bergen line.

Click to activate map

Sausages served here

Vossapølse

Voss, Norway

Vossapølse is a cold-smoked Norwegian sausage from the Voss district in Vestland county, western Norway. It is made from coarsely ground lamb or mutton, sometimes mixed with a portion of beef, seasoned with salt, pepper, and occasionally ginger, then stuffed into natural casings and cold-smoked over birch or juniper wood for several days. The finished sausage is dark brown on the outside, firm and dense in the hand, and carries a pronounced smoke that reads clean rather than heavy. The lamb gives it a gamey depth that separates it from any pork sausage of similar type. Norway awarded it Protected Geographical Indication status, tying the name to production in the Voss region using traditional methods. Locals eat it sliced cold on bread, or pan-fried and served hot alongside boiled potatoes and creamed cabbage in the weeks around Christmas.

smokedlambmutton