SIDERBAR BERGEN
Møre og Romsdal stretches along fjords, valleys, and coastline, with a climate that provides optimal conditions for fruit cultivation. The region has a long tradition of growing apples, pears, and berries, and offers farms producing artisanal ciders and apple juices, with farm shops, tastings, and authentic local experiences for visitors.
Lingebakken is a traditional fruit farm in the village of Linge by Storfjorden in inner Sunnmøre. The favorable climate has laid the foundation for generations of fruit cultivation, a heritage now carried on by the farm’s sixth generation in collaboration with a passionate cider enthusiast focused on quality and flavor. The farm grows sweet cherries, sour cherries, plums, apples, and pears, all cultivated under optimal growing conditions.
Reina is one of the oldest farms along Fannefjorden, beautifully situated at Hjelset, with a name that reflects its sun-facing slope toward the fjord. The farm has a long tradition of dairy and meat production, combined with a strong interest in fruit and berry cultivation. The orchards are strategically planted in a north–south orientation to make the most of sunlight. Today, part of the farm’s buildings has been converted into a modern pressing and production facility for cider, equipped with updated technical equipment and excellent facilities for selling the farm’s own products.
Skogheim Farm in Aure has been cultivating fruit since the 1940s. Bjørn Torsetnes and June Vestavik continued the tradition and established Fjordsider, with over 750 apple trees planted on the farm.
The favorable landscape and climate of Norway’s Northwest region give the apples a long ripening period and rich flavor. Fjordsider is handcrafted from Aroma, Gravenstein, and Discovery apples, from picking to pressing and bottling at Hjelset near Molde.
At Skarbø Farm, Kristine and Carlos build on long-standing traditions and solid craftsmanship to create memorable tasting experiences. Kristine is the eighth generation on the Stranda farm, while Carlos brings knowledge and traditions from AndalucÃa. The farm operates sustainably with both animals and crops, and new apple trees are planted near the fjord. The cider is made without sulfites and through spontaneous fermentation, using a diverse range of old apple varieties, reflecting both the nature and landscape surrounding the farm.
At Strupstad Farm in Tingvoll, Silje Osnes continues the tradition of fruit cultivation on the slopes down to the fjord. She grows many of the old apple varieties according to organic principles and crafts them into apple juice, cider, and ice cider. The ciders are developed through experiments with different yeast strains, fruits, berries, and local botanicals, as well as various fermentation methods, barrels, and aging processes. The farm shop offers guided tours and cider tastings—information on opening hours and bookings can be found on the website.
Tore Weum and Monika Wessel moved from Oslo to Kjørsvikbugen in Nordmøre in 2019 to produce bone-dry, food-oriented ciders while helping to preserve the Norwegian wild apple. They cultivate 1,700 apple trees, including cider apples from a 300-year-old wild apple tree, and also harvest surplus local apples. The cider is made organically and naturally, with no additives, using spontaneous fermentation from the apples. The small farm offers cider tastings, pop-up dining, and wine courses, with sustainability as its guiding principle.