Book your stay here

Sustainability at Danebu Kongsgaard

In July 2022, Danebu Kongsgaard was certified as an Eco-Lighthouse – a visible proof of our commitment to sustainability and green transformation.

We prioritize environmental, social, and economic sustainability in everything we do. In our guest rooms, you'll find refillable soaps, recycled textiles, and waste sorting. In our restaurants, menus are based on locally sourced ingredients and a focus on minimizing food waste. The interior has been created using reused, repurposed, and sustainable materials.

We continue to work toward greener purchasing, lower energy consumption, smarter transport solutions, and reduced waste – all while preserving architecture, history, culture, and nature. As an Eco-Lighthouse business, we also contribute to several of the UN Sustainable Development Goals.

Danebu Kongsgaard is Eco-Lighthouse certified

Superselma’s Project "Pant for Lysglimt"

Superselma’s initiative "Pant for Lysglimt" (Deposits for Moments of Joy) brings light and joy into the everyday lives of children with cancer – a truly meaningful and important cause. This is a cause close to our hearts at Danebu Kongsgaard, which is why all bottle and can deposits collected here go directly to "Pant for Lysglimt." We encourage all our guests, staff, neighbors, and partners to donate their deposits so that together we can help create small but powerful moments of joy during a difficult time.

Local Flavors and Minimal Food Waste

We’re passionate about local food, and Valdres is truly a culinary region. Our local specialties include fermented trout (*rakfisk*), cured meats, mountain butter, and reindeer from Jotunheimen – along with world-class cheeses, high-quality meats, freshwater fish, and locally brewed beer. Our producers prioritize animal welfare and artisanal quality, and we’re proud to share these unique flavors with our guests.

In our restaurant, we serve a daily three-course dinner based on the best seasonal ingredients. Our flexible menus allow us to support small-scale producers and significantly reduce food waste. The same philosophy applies to the menus in Peisestuen Food & Wine Bar, where dishes are carefully planned to make the most of every ingredient.

Our kitchen makes everything from scratch – from bread and focaccia to sauces, dressings, and more. We smoke, pickle, and cure in-house, and our sauces are made from broths simmered for up to seven days using locally sourced bones. This creates deep, authentic flavors and exciting ingredient combinations.

Our breakfast is designed to minimize food waste without compromising on quality. We serve a traditional Norwegian Sunday-style breakfast featuring local cheeses, cured meats, homemade bread, and house-made jams. Guest feedback has been excellent – and food waste remains minimal.

Our long-term goal: greater local value creation and zero food waste.

Sustainable Interior Design

Sustainability was a key part of our renovations from 2020 to 2022, with a strong focus on reuse, repurposing, and recycling of materials and textiles.

Many of the furnishings have been in the hosts’ family for generations, while others came from a former cabin owned by the hotel’s current owner or were donated by neighbors. We also purchased second-hand furniture and gave new life to several pieces through painting and reupholstering. When buying new, we prioritized recycled or sustainably sourced materials.

All the tables in our restaurant were crafted from reclaimed barn wood by Drivved, who also restored an old ski lift now displayed in our reception area and built a bookshelf for the library.

The bedspreads and decorative pillows in our rooms are made from recycled wool by House of Good People, a company committed to sustainability and social responsibility.

Most of our interior pieces were reused. What we didn’t bring with us has found new life at Café Husfliden in Fagernes.

Local Projects

Danebu Kongsgaard is actively involved in several local collaboration projects.

We helped initiate “Valdreslageret,” a project that may eventually grow into the “Local Food Express.” The goal is to simplify the distribution of local products so more restaurants and retailers can choose locally sourced goods. This strengthens local value creation and encourages greater use of short-traveled ingredients.

The project was launched on September 6, 2023, in collaboration with local producers, Valdres Næringshage, the County Governor of Innlandet, and the Restructuring Program in Nord-Aurdal Municipality.

We are part of the steering group for “Smak Valdres” – a visibility project that highlights producers, farms, restaurants, and retailers that meet criteria for using local ingredients.

The aim is to provide an overview of where to enjoy local food in Valdres, and we hope more businesses will join to help create unique food experiences for both locals and visitors.

The project is owned by Valdres Nature and Culture Park and is run by Visit Valdres and the County Governor of Innlandet. Currently, 18 businesses are participating, and the project has recently entered its main phase.

We have also participated in “Kulturnettverket,” an important initiative to establish Valdres as a year-round destination for culture and tourism. The aim is to strengthen collaboration between local actors, build visibility and synergy around events, and increase local value creation.

Through joint efforts, the goal is to make Valdres known as a place where nature and culture meet at their best. The project was initiated by Valdresmusea and includes partners such as the Hemsing Festival, Summer Symphony, and Jørn Hilme Festival, with support from Visit Valdres, Valdres Næringshage, and Mountains of Norway.

The project is now entering its main phase. Due to illness, Danebu Kongsgaard has temporarily paused its participation, but we hope to rejoin as the network continues to grow.