Dreaming about Kvitnes
Previously he worked for several of the finest restaurants in Norway; Bagatelle. Head chef of Palace Grill. Sous chef of Ylajali and Arakataka. He was on the National Culinary Team, had won the National Culinary Championship, and been awarded culinary prizes. He longed to do something different. Build something from scratch. Kvitnes farm had all the potential. With ambitious land owner Helge Mørch on board, his relentless approach was facilitated for..
BARN CONVENTION/MEETING/CONFERENCE
Including coffee/tea and lunch.
From NOK 695,- (+VAT) per person
Order at booking@kvitnes.no
LUNCH TO LUNCH
2 x lunch, five course dinner, breakfast, coffee and finger food (weekdays only, minimum 10 people). Other options available – please make your enquiry by email.
NOK 3750,- per person
Order at booking@kvitnes.no
Mother nature sets the premise,
and she is without compromise— Chef Halvar
Born and raised in a familiy of gatherers, butchers and fishermen, Halvar came to appreciate the value of traditionally discarded or disregarded ingredients. His profound respect for things which grow in our surroundings, is the foundation of the Kvitnes ideology.
Kvitnes will let you experience tranquility, insight and flavours which will arouse your impulse to protect. The instinct which states that nature deserves preservation. Herein lay the key to our motivation. Working at Kvitnes is not another job, it is a shared idea. Everyone you will encounter - from the hosts to the farmer, the restaurant manager, waiters and chefs - strive to entice you as another advocate for this unique pantry which surrounds us.
Good flavours take their time to ripen. We are looking forward to serving you the evidence.
Crew
Executive chef Halvar, hostess Wanja, restaurant manager Cathrine, apprentices Iver, Asgeir, chefs Jens Didrik, Håkon, farmer René.
We believe in the afterlife.
We call it compost.
Everything starts and ends
with a good compost.— Kvitnes farmer René