Over generations, Kviknes Hotel has developed a food culture where the ingredients are at the center. The flavors are rooted in local traditions, refined with today's knowledge and techniques. All to give you an unforgettable dining experience.

The Sognefjord is our own pantry. Here we collect fresh fish and shellfish from deep, clean waters. Juicy berries from the slopes and meat from animals that have grazed in lush mountain villages. In the kitchen we let these ingredients shine, in dishes that combine the real and simple with refined flavors.

We believe in local quality – both for the sake of taste and the environment. That's why we work closely with local farmers, fishermen and producers who share our commitment to sustainability and craftsmanship.

The meal is complemented by wines from our extensive cellar, carefully selected by the head waiter in collaboration with hotel director Sigurd Kvikne. Together we ensure that every mouthful becomes part of a complete experience – from the first aperitif to the last sip of coffee.

Welcome to the table, where each dish carries with it the history of the landscape around us.