This website gives you lots of details about the hotel, food and activities.
What should be emphasised is the unique character of Fossheim. As a family run hotel for over 120 years, it has retained a great deal of the old days, but the rooms and kitchen have been continually modernised to give the very best experience.
This is greatly enhanced by our commitment to friendly and efficient service at all levels.
There is also a good range of facilities on offer. There are smaller rooms for travellers passing through, larger ones for people wishing to stay longer and cabins for families and groups. The food is what the guest wants, from a snack to a banquet. There are small rooms for meetings, or larger facilities for conferences. The hotel is popular for weddings, both for locals and visitors. The gardens are spacious with woods at the back of the hotel for an ultimate tranquillity.
Then there is the setting in Lom. We offer good food, but there are other eating places for those staying longer - most notably Brimi Bue restaurant and the famous Lom Bakery. The church is a mere 850 years old, and made of wood-unusual outside of Norway. It all sits under the Lomseggen mountain, with breathtaking sunsets. Sitting on the crossroads for east and west, it has been a special place since Viking times.
Altogether, Fossheim and Lom can offer a true Norwegian experience but with modern comforts and old world friendliness, along with the cleanest air and water in Europe.
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This outburst came from Thorgeir Garmo when he threw his tool after a long day watering the field at Gaukstad farm a late evening.
He was number seven out of 16 siblings, and didn`t have much to look forward to as a village boy at the end of the 19th century. -Either emigrate to America or create something for himself in Lom.
He chose to stay.
Fossheim was in its time built by Th. Garmo and his wife Embjørg in 1897. Lom has always been a traffical connection between east and west of Norway, and when the railway came to Otta in 1896, Lom became a natural place to stay the night on your way over to the west. This made the grounds to build an inn.
The first building was a two floor wooden building with kitchen, two living rooms and seven bedrooms. They also run a farm with barn, stable and farmhouse.
The inn was run on full speed until the first world war, when cars came and the horses wasn`t needed for transport.
Th.Garmo also had a shop in the centre of Lom in addition to the inn, and also had a tiny hut built on top of Lomseggen for the guests that enjoyed hiking.
During and after the second World War there was a demand for more guest rooms and a new house was built.
Second generation Torgeir and Ingrid Garmo was now running the inn, and in 1949 they tore down the old building. A new was put up with more rooms, the building going towards the field behind the hotel. Torgeir Garmo was educated as both a doctor and dentist, and in addition to hotell and farm, there was a physical department at the hotel.
The name changed to Fossheim Hotel and Recreation, and the physical department was run until 1974. At this time Fossheim had 100 beds, modern kitchen and dining room.
During and after the second World War there was a demand for more guest rooms and a new house was built.
Second generation Torgeir and Ingrid Garmo was now running the inn, and in 1949 they tore down the old building. A new was put up with more rooms, the building going towards the field behind the hotel. Torgeir Garmo was educated as both a doctor and dentist, and in addition to hotell and farm, there was a physical department at the hotel.
The name changed to Fossheim Hotel and Recreation, and the physical department was run until 1974. At this time Fossheim had 100 beds, modern kitchen and dining room.
In 1987 third generation Svein Garmo started running the hotel after returning from studies at The Norwegian School of Hotel Management in Stavanger. A young chef came along and was hired by Svein, and his name was Arne Brimi.
With Arne a new era started at Fossheim.
Fossheim and Arne made a name for themselves, and became known and famous around the country and abroad.
Sveins interest in wine has brought him to many vineyards and he enjoys how he can share of his knowledge with the guests.
In 1992 the whole bedroom section was rebuilt. In 2001 a new and modern kitchen was done, and in spring 2004 a new and rebuilt bar in the basement was opened. It is named after Sveins father, the doctor and is called Dr.Garmos.
In may 2008 the bedrooms was freshened up with new colors and decor, and they now have a more cosy look and feel.
Since she was a little girl she was to be found on a stool in the kitchen of the hotel, and she knew from early on that this was what she wanted to do.
After finishing her studies at The Norwegian School of Hotel Management she became manager in 2012. She also has a sommelièr education and will happily suggest a drink to match your meal.
We offer accommodation in both hotel rooms and cabins. The rooms are to be found in the categories of single, double, economy and superior. The cabins as family rooms
Contact reception for allergy friendly rooms or rooms allowed with dog.
"All our rooms are different and may differ from the picture. If you have any special wishes or needs, please let us know when ordering»
Our dining room is open for breakfast every day from 07.00 - 10.00.
We welcome you to enjoy our breakfast, both if you are a guest at our hotel, or you are staying somewhere else.
We serve dinner :
Sunday - Thursday: 18.00 - 21.30
Friday - Saturday: 18:00 - 22:00
You may detect an enticing aroma originating in the kitchen and luring you down into the dining hall. Here you can enjoy food from one of Norway's best kitchens. On summer days you can also enjoy a light meal out in Urtehagen (the herbal garden).
The chefs at Fossheim take uniquely Norwegian traditions to new heights -- a meal in itself is enough reason to pay a visit. Many visitors come to Fossheim precisely for the food - to experience a culinary adventure that will leave lasting memories, and our head chef Kristoffer Hovland is adept at making use of local, seasonal ingredients.
We have a local focus at Fossheim, and integrate local ingredients harvested from surrounding farms, lakes and mountains into our menu. Local foods have become extremely popular, and the local mountains in Lom provide easy access to first-class ingredients for exotic culinary experiences. Integrating only the very best available ingredients, meals are prepared in our own cultural and culinary traditions - all carried out by the trained hands of professional and experienced chefs.
Everyone is welcome to come enjoy a meal together with us - whether you choose an eight-course meal in the dining hall or a salad in Urtehagen. If you would care for some wine, we have an extensive wine cellar, and we import many of the wines ourselves. Hotel owner Svein Garmo is a true wine connoisseur and will more than gladly recommend a bottle perfectly suited to your meal.
You might sense a tempting fragrance from the kitchen,alluring you down to the dining room. Ever since 1978 when Svein Garmo took over the wheel from his brother and started running the hotel, our main focushas been food and the use of local ingredients.
Together with Arne Brimi that started in the kitchen the same year Svein took over, they built what is known as one of Norways best hotel kitchens. We are interested in using as much local producers and ingredients as possible, and to harvest from our surroundings.
Our head chef thinks that when you come to Lom you should taste whats here in the surroundings, from lakes, mountains and farms -also with a modern twist.
Our dining room is open for breakfast both for our guests at the hotel but also for those that don`t stay here. You can order a sandwich to go the day before.
Enjoy your meal!
Welcome to Fossheim!
The Garmo family has served guests here for 125 years, and it`s important for us to make you feel at home. We try to make use of local and Norwegian producers and hope you will enjoy your time with us.
Table reservation is required!
Local salad with chicken Nok.265
Salad from Aukrust farm, chicken, bacon, cheese from BrimiSæter, mayonnaise with capers and anchoves, crutons
Contains; egg, gluten, lactose, fish
Creamed fish soup Nok.285
Contains; fish, lactose, shellfish
Reindeer stew with mashed potatoes Nok. 345
Contains: lactose
Oven baked halibut Nok.395
Served with pea puree, local seasonial vegetables,
creamed fish sauce and potatoes
Contains; fish, lactose, shellfish
Top side of deer Nok.404
Served with local seasonial vegetables,
game sauce and potatoes
Contains; lactose
Vegetarian, Nok.295
Ask your waiter for todays vegetarian
Desserts
Brown cheese cake Nok. 145
served with homemade strawberry sorbet
Contains; lactose and gluten
Rhubarb from our own garden Nok.145
served with homemade vanilla- and bird cherry ice cream
Contains; lactose and gluten
The kitchens recomendation;
Fossheim 3-course Nok.690
Just a bit hungry?
Cheese plate with local cheeses Nok.175
Served with apricot in syrup, nuts and
homemade crisp bread
Contains; gluten, lactose, nuts
Local cured sausages Nok.175
Served with sour cream and Norwegian flatbread
Contains; lactose and gluten
Children`s menu
Pancakes with sour cream
andhomemade jam
Contains; gluten and lactose
Nok. 145
Half portion of the main menu
for half price
Homemade ice-cream
or sorbet
Contains; egg and lactose
Nok. 65
Please let us know if you have any wishes concerning your meal. We will do our best to meet your expectations.
Fossheim hotel offers venues for small meetings or larger groups up to 60 people.
Submit a requestThe frame at your meeting makes a mood with the contestants and together with you we will tailor the arrangement for your company.
We can facilitate small meetings and larger groups for up to 60 persons.
Together with the other hotels in Lom village and the large multipurpose house Utgard, we can arrange large events for up to 600 contestants.
Price: kr. 450,- pr. pers.
Day 1:
Day 2:
Price: kr. 1935,- pr. pers.
Amerika basement: In a separate building with entrance from the parking lot.
Dr. Garmo's: In the basement in the main building. Stairs down from the bar, but also entrance from the parking lot. Mainly used as a meeting place with a bar for parties.
The Separèe: Next to Dr. Garmo's bar. Room for 12 people.
Library: Second floor in the main building.
Many of us wish to travel as environmentally friendly as possible, and you can get to us by train to Otta Skysstasjon via bus to Lom, or you can take a bus all the way. Here you can plan your trip:
To get here by car from Oslo, you would have to take the
E6 going north towards Otta. Then take a left at Otta and continue up the Otta
valley.
Fossbergom is placed in the middle of east and west, with Stryn ( Riksveg 14 over Strynefjellet)
and Sogn ( riksveg 55 over Sognefjellet) in two different directions.
During summer this is an important road between east and
west.
Oslo: 345km | Bergen: 432km | Fagernes: 148km | Trondheim: 312km | Lillehammer: 175km | Otta: 64km | Stryn: 126km.
