A magnificent colour palette, open skies and views of mountains and fjords are the keywords on day three of the round trip. The inner reaches of the Sognefjord are marked by great contrasts, literally, between peaks towering to heights of 2,000 metres and narrow fjord arms cutting their way into the mountains.
The road across to Sogndal takes no time, and then on to Kaupanger before you take a ferry to the southern side of the fjord and on to Lærdalsøyri, a cultural history and architectural gem in Fjord Norway. If you’re interested in the Middle Ages, you should take a detour up to Borgund Stave Church dating from 1180, unique even by stave church standards.
The road continues through the Lærdal tunnel to beautiful Aurland and through the village Flåmsbygda. However, your day’s destination is the village of Undredal and its unique cultural history. The little stave church built in 1147 by an unknown architect, commands admiration and respect. How has this wooden building survived in the centre of the local community for almost 900 years?
Undredal is also known for its award-winning white and brown goat’s cheese which any traveller with respect for himself should make a point of having for lunch.
We then make haste for Voss, an hour’s drive through fantastic scenery, where unforgettable cultural experiences await. A cable car is ready to transport you from the bus station to Hangurstoppen (820 metres above sea level) in just nine minutes. At the top, you can enjoy the views, or do the 800-km signposted panorama trail. Make sure to stop at the ‘Hangurshusko’ swing for an extra special experience.
Voss Folk Museum and the historic Mølstertunet farm cluster is a must for history and culture buffs. If you’re interested in the culinary arts, Voss Fellesbryggeri has a kveik yeast beer, which has become something of a tourist attraction.
Spend the night at Store Ringheim Hotell og Restaurant, an old farm that has been restored and converted into a unique boutique hotel with a restaurant that bases its dishes on the hotel’s own and local produce.