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Our kitchen is classic and modern. With us, you will find dishes that you also find in the large brasseries in France, sometimes with a Norwegian twist. We mainly use Norwegian meat and seafood from our waters. Shellfish, both on the plate and on platters, can always be found on our menu, and of course dishes like onion soup, snails, entrecôte, and bouillabaisse. 

We have both apprentices, chefs, and waiters who participate in competitions at both national and international levels. This is very stimulating for all of us. It means that when we work with historical dishes, we can also elevate them with today's techniques and flavor palette. But there are some dishes we dare never to change!