From the time people first settled here, it has been common to harvest from nature and make use of these natural ingredients in the cooking. We still follow that tradition. We use natural ingredients as much as possible and utilise local knowledge and ancient tradition in our cuisine. Alta's hunting and fishing traditions can be traced back thousands of years, as evidenced by the region's 6000-year-old rock carvings where several hunting and fishing scenes are depicted. The use of fresh, local ingredients at the Ongajok Mountain Farm also reflects these traditions. The menu at Ongajok features game and fish that has been in this area from ancient times, including: reindeer, elk, hare, grouse, capercaille, duck and goose, salmon, trout, Arctic char, cod, catfish and the fish connected most with legends, the Atlantic halibut. We also make use of local ingredients such as mushrooms and berries picked in the Alta area, and additionally you will find wild sheep, boar, seal and whale on the menu. The easy access to excellent basic ingredients makes us feel aware of and obliged to take care of the surrounding nature and what it provides us with. Our philosophy with food is to make all our dishes from scratch, using only the best ingredients found in Finnmark. All the cakes and bread are home-made, as are the cured meats, jams, and desserts. All the dishes are made on site at the mountain farm and have our distinctive character of taste and style. As most of the basic ingredients in our cooking are seasonal and not available year-round, we encourage you to contact us when planning the menu for your visit to Ongajok. We will make every effort to get the basic ingredients of your choice. Three-course banquetmenu Four-course luxury menu Christmas functioná la Ongajok Outdoor service Breakfast. The breakfast at the mountain farm comprises home-made bread, bacon and eggs, our own jams, cured meats, liver pate, cheese, herring, salad and fresh vegetables. Lunch The Ongajok Mountain Farm lunch comprises a game buffet with three hot dishes, one of which is always home-made porridge made with sour cream. The cold dishes are fresh bread rolls, salads, smoked trout or Arctic char caught in one of the nearby rivers, and roulades filled with trout and either smoked, graved or cured salmon. The cooked meats served include reindeer hearts smoked in a lavvo, and dried reindeer hearts, roulades made of elk and reindeer, game pates, elk or reindeer roast beef. Round off the meal with one of our home-made desserts. We have rhubarb compote, dessert souffless, puddings or compotes made from locally-picked berries. Meetings or courses here at the mountain farm. We always serve our home-made bakery products in the coffee breaks. Try our apple or rhubarb pie with whipped cream or our fresh Danish pastry, banana cake, chocolate cake or carrot cake. If you have a favourite cake you want to serve the participants of your conference/ course, we will make it for you and have it ready upon your arrival.