Traditions back to 1866

In 1853, Joachim Siversten received a license to sell beer and run a business on the land where Gloppen Hotel stands today. In 1866, he got a license to run a hotel, and started several extensions.

The first in 1879 and the last in 1925 – which today make up the white Swiss building we are so happy with.

Sivertsen Hotell was a proud family hotel for 5 generations until the 80s. After several years with different owners, K. Strømmen Lakseoppdrett bought the hotel in 1988 and appointed Dag Moen as day-to-day manager. In 1994, the married couple Dag and Irene Moen bought the now renamed Gloppen Hotell and were hosts together until 2013, when Dag unexpectedly passed away.

Dag and Irene were keen to build the hotel back in time, step by step. The focus on high quality in the restaurant was also an important task. In 2007, Bodil Fjellestad Eikrem returned to the village after several years as an apprentice. She started as head chef and invested together with Dag stort in local food. It built its own production kitchen in 2008, which enabled the hotel to receive deliveries and whole slaughter from around 20 local farmers, fishermen and hunters. This investment in local and largely untraveled food has given the hotel a splash of price and laid the foundation for a success story that has laid a solid foundation for year-round operation and further ventures. Such as Gloppen Mat in the same year (please read more here), and Gloppen Brygg in 2014.

Since 2013, sons Preben and Dag Håkon have been the proud hosts. In 2013, Preben became the country’s youngest hotel manager at the age of 23. Already the following year, he won the Helt Jef award, which you can read more about here. Despite his young age, Preben already has extensive experience as a chef with the position of sous chef at both Dr. Holms Hotell and the famous Engø Gård on his resume. Youngest brother Dag Håkon has also trained as a chef and had his apprenticeship at Spisekroken in Bergen. You can read more about them in the media review tab.

The Moen family has taken care of what is available of old furniture and objects, and has refurbished more and more of the beautiful, white-painted building. Today, the hotel appears to be in at least as charming a condition as it was in its glory days.

In 1996, the hotel took over the fishing rights in the Gloppe river, and although times have changed, and the hotel’s guests in the winter season mostly consist of course and conference participants, it is still the salmon fishermen who have left their mark on the summer months from June to September.

They still want good, old-fashioned catering, and they get that at the traditional salmon hotel in the heart of Nordfjord!

Salmon and sea aure fishing

It started with salmon words..

It was the Gloppe River and the fishing for salmon and sea trout that in its time created the basis for hotel management at Sandane. For years, visitors from all over the world have come here to try their luck at fishing.

As early as 1904, Gloppen was listed in the English guidebook “Salmon Fishing in Norway” as one of the very best fishing towns in Norway. But the English salmon farmers had discovered that long ago, and for a number of years they made pilgrimages to the fish-rich river.

Today, it is mostly Norwegians who fish here, but the atmosphere is probably much the same; here one lies, brags, exaggerates and argues. The mood is high in Peisestova at Gloppen Hotell. The first session in the river is over and now we discuss the day’s catch – and not least the catch as a slip. The sports fishermen have gathered for a 3-course dinner, as keen fishermen have done for well over a hundred years before they left.

The architecture at Gloppen

The historical part in Swiss style

After the development in 1925, Sivertsen Hotel – as it was called then – appeared in much the same way as it does today. The building is in the Swiss style, which was a widely used style in northern European wooden architecture from approx. 1840 to 1930.

Many of the wooden hotels that were built in Sogn og Fjordane at this time were precisely in the Swiss style. Characteristic of the Swiss style are large roof openings, highlighting of gables and richly carved ornament and moldings.

The Swiss style was characterized by high foundation walls, and that is precisely one of the features that characterizes this older part of the building.

In the historic building, the interior of the hotel has been restored and refurbished according to the style from the end of the 19th century. The owners have emphasized the historic origins of the hotel in both architecture and interior design. They have been very busy with the exciting history of the hotel and the whole time built themselves back in time. When they renovated ten new guest rooms in 2000, these were individually furnished with contemporary wallpaper with patterns from the period 1820 to 1890, old antique furniture, lace curtains and “nostalgic” bathrooms with modern comfort. In 2015 and 2016, large parts of the historic rooms were once again refurbished and work continued here until 2017.


Extension from the 1970s

In the 1970s, the then owners, the Sivertsen family, decided to expand the hotel again. They built a room and conference section behind the historic building, and with the body of the building connected directly to the historic section. And they chose to build according to the architecture and idiom of the time.

In the 1950s and 1960s, functionalism became prevalent in architecture. Now more emphasis was placed on rational construction than on aesthetic design. The architecture took on a more robust expression, and this is reflected in our extension that came in the 70s. At the same time, other historic hotels are also building new extensions, and we see, among other things, the same feature at, for example, Kvikne’s hotel in Balestrand.

In 2015, all the rooms in this wing were refurbished to modern comfort, and are now our economy rooms.


The course/conference wing from 2011

In June 2011, the new conference section with reception, office and 24 guest rooms was ready for use. The building is connected to the historic building with an intermediate building, also on three floors in addition to a basement.

With this extension of the hotel, we have been very concerned that the older building mass can stand out clearly with its original proportions and original outline. The new wing is built with a modern and simplified design language that shows that this is a new building, but it is subordinate to the architectural design language of the older one.

We achieve this through a low-key and simplified decor program and a muted use of color – typical for our time. It is well and typical of the time that we chose an intermediate building made of glass. This appears to be partially transparent and different from the other, more massive building bodies.

The decor in this new part is both traditional and modern. The historic part of the hotel is decorated in a way that reflects the hotel’s former and current clientele: salmon fishermen and hunters. The hotel has a sober and informal style with cozy living rooms with fireplaces, hunting trophies and photographs of the hotel owners’ and guests’ lives and activities.