This outburst came from Thorgeir Garmo when he threw down his tools after a long day irrigating a field at Gaukstad one late evening. He was the seventh of sixteen siblings and had little to look forward to as a farm boy in the late 1800s. His options were either to emigrate to America or to build something for himself in Lom. He chose the latter.

During and after World War II, the demand for guest rooms increased, leading to expansions. The second generation, Torgeir and Ingrid Garmo, took over operations, and in 1949 they tore down the old hotel. A larger new building was erected, along with a guest wing built in terraces behind the main building. Torgeir Garmo, who was trained as both a doctor and a dentist, added a physical therapy department to the hotel in addition to running the farm. It was now called Fossheim Hotel and Spa, and the physical therapy department was in operation until 1974. By then, Fossheim had 100 beds, a modern kitchen, and dining room, and more and more guests showed their interest.

In 1978, the third generation, led by Svein Garmo, took over the hotel after he had studied at the Norwegian Hotel School in Stavanger. A newly graduated chef named Arne Brimi approached Svein seeking work and was hired as head chef, marking the beginning of a new era at Fossheim. Over time, Fossheim and Arne gained a reputation, making the Fossheim kitchen renowned far and wide. Svein’s passion for wine has led him on many vineyard visits, and he especially enjoys sharing his knowledge with guests. In 1992, major renovations were made once again at Fossheim, with the entire guest room wing being remodeled. In 2001, a new and modern kitchen was completed, and in the spring of 2004, a newly renovated bar, Dr. Garmo's Institute, named after the doctor, opened in the basement. In May 2008, the rooms in the main building were refreshed with new colors and decor, giving them a more homely and rustic appearance.

Ingrid explored various fields before returning to Lom and starting to work full-time at the hotel in 2012. She enjoys design, interior decor, form, and color, which have significantly enhanced the atmosphere at the hotel. New details and small transformations often appear, contributing to the unique ambiance. With her warm personality, she will greet you warmly in both the reception and the dining hall.