LOCAL AND HOMEMADE Eva and Olav ensure fresh, locally sourced ingredients according to the seasonal offerings, and all dishes are homemade from scratch. You will be served variations of the classic Afternoon Tea, which typically consists of finger sandwiches filled with ingredients like salmon, egg, ham or cheese on the bottom tier of the serving platter. The sandwiches are often made with fine, light bread, and they become even more delightful when the crusts are removed. Interestingly, the proper etiquette here is to eat the sandwiches with your fingers instead of using a knife and fork. On the second tier, you will find freshly baked scones, perhaps served with clotted cream—a thickened cream—and lemon curd, which is a refreshing lemon-flavored spread. Eva will also be happy to offer seasonal jams made from berries picked straight from the large garden surrounding the villa, such as currant, raspberry, strawberry or gooseberry jam, and maybe even blueberries from the depths of Finnskogen. It is preferable not to cut the scones in half with a knife but rather to break them apart with your hands. For hundreds of years, there has been a debate in England about whether clotted cream should be spread on before or after the jam. This discussion continues. In Devon, they always put the clotted cream first, while in Cornwall, they swear by spreading the jam first. Since we are in Norway, we can do as we please. But one thing is very important: you must never, ever put the halves back together like a sandwich. That is sacrilege, scones should be eaten one half at a time! And on the top tier, so to speak, you will find the sweetest treats: miniature cakes made of chocolate, or cream puffs filled with thick vanilla cream made with real vanilla, of course, and colorful macarons to top it all off. Here, you can finally indulge—using a cake fork!