Brasserie Rivoli

Head to Brasserie Rivoli for a cozy atmosphere and new dishes made with winter's finest ingredients. At Brasserie Rivoli, Skreien, fresh from Lofoten, is finally on the menu again. Winter is without a doubt Skreise season. They serve skrei in true Rivoli fashion, with black truffle, garlic and celery root. The kitchen has its own 3-course winter menu with Skrei, menu Colette.

Brasserie Rivoli preferably uses raw materials from Norwegian small-scale producers who supply raw materials of high quality. Enjoy a lunch in quiet surroundings or a tasty dinner and good atmosphere.

Code restaurant

In pleasant premises in Barcode you will find Code restaurant. They have a strong focus on Norwegian raw materials. Now that the winter season is here, the menu is inspired by ingredients such as roe roe, fallow deer and flounder. We can advise on, among other things, the company menus that apply until the end of March, here you will find the best of the best! Are you going to have company this winter? At Code restaurant they also have chambre séparée.

Vaaghals

Vaaghals cultivates the incredible treasures of the food kingdom of Norway, with roots in tradition, but also through innovation and creativity. The kitchen reflects the different seasons at all times. Right now, among other things, Smalahove is in focus at Vaaghals, which is delivered directly from the Smala king Ivar Løne at Voss; freshly burned, smoked and full of flavour. Served with sausages from Voss and classic accessories, as well as a really good and Norwegian dessert.