Fire Kitchen

An ostrich egg so big it bursts the pan, quail eggs and juicy venison, all cooked over an open flame to create an omelette that breaks all boundaries.

First grilled on hot stones, then finished in an aromatic broth. A taste experience straight from the wilderness.

From pig’s feet, pig tails, and fresh ingredients, a rich broth is created, all refined with leeks, onions, garlic, and a good splash of whiskey – sparks included. While the broth simmers, the juicy ribs slowly cook in the pot, then get grilled over the fire, glazed with BBQ sauce, and pulled piece by piece from the bone.

Two raw venison legs, open fire, and bold spices, right in the heart of the woods.

Fire, stone, and untamed ingredients, cooking like humans did thousands of years ago. Experience bold flavors and primal techniques in nature.

Wild badger, sizzling on the grill, and bold spices, right in the heart of the outdoors.

Right in the heart of Norway’s wilderness, I’ll show you my wildest and most delicious egg moments.

Wagyu like you’ve never seen it before. Wild, smoky, and insanely delicious. Cooking outdoors turns every meal into a full sensory experience.

Grilled, smoked, flambéed. Every fish gets its own outdoor finale over open flames.

The most intense tomahawk moments from the wilderness; fire, stone, and raw flavors collide.

Roadkill chicken stuffed with creamy mac n’ cheese, grilled over an open fire.