Grilled slices of root vegetables threaded with rosemary and a sticky carrot glaze — a favorite quick snack.

Flaky pastry stuffed with root vegetables and slow-braised meat (or mushroom for vegetarian customers). Marin's signature.

A pocket-sized meat pie heavy on pepper and allspice, wrapped for eating on the go.

Deep-fried fritter glazed in molasses and candied carrot slivers — a harengon-influenced favorite.

A filling bowl of stew made from the day's slow-cooked meats and root veg, served with a thick slice of bread.

Savory bone-and-herb broth that Marin insists 'sets the bones right.' Meant to comfort and restore vigor after a rough day.

A calming blend of chamomile, mint and a secret root — served hot or cold.

Simple, soothing warm milk sweetened with a spoonful of local honey; often sold to sleepy patrons.

Sweet and warming, spiced with clove and orange peel — sold during colder months or evenings.

A piquant oil brushed on food to add heat and preserve it; sold in small corked vials.

A well-carved pair with tiny rabbit-hop etchings — an inexpensive utensil and a small keepsake.

Sturdy, hand-thrown and easy to clean — offered to travelers who like to carry a bowl.

Crunchy, sweet carrots preserved in vinegar and spices — a Thistlebrook specialty influenced by their harengon neighbors.

A tiny carved rabbit token made by Marin's harengon husband. Mostly a sentimental trinket, it's sold to tourists and children.