They serve a la carte every day and the cook has to have experience in warm kitchen and especially meat on the grill able to satisfy different rawness on the steaks ordered. The restaurant also serves fish and conference and banquet menus, mostly on the plate, but occasionally also buffet. They serve breakfast, lunch and dinner, but the cook will work mostly in the evening with dinners. Everything is made from basic ingredients with Nordic food based on French inspiration. For lunch they serve a lighter bistro menu, but during evenings the dinner a la carte is more diverse and with very higher standards. The restaurant seats 130 guests, they have a banquet hall for up to 120 guests and the conference department often offers fixed plate menus for 20 50 guests. The hotel is new from May 2023 and the kitchen is new with state of the art equipment. Working in the kitchen with 7 other cooks in international team. Head chef is Norwegian. The English language used.