Go to content
Fretheim Hotel
A waiter serving wine to four guests at a table at restaurant Arven
A buffet of cured meats, salmon and more.
A group of six sitting by a table in Restaurant Arven looking at a waiter serving wine
Hands cutting vegetables on a plate of meat and colourful accessories.
The buffet in restaurant Arven, with bread in front and cutlery hanging from lamps.
Two women eating at a table by the windows in restaurant Arven.
A plate with a sea urchin and sea weed on top of ice.

Restaurant Arven

Enjoy a culinary experience at Fretheim Hotel’s main restaurant. The food concept is based on Norwegian and locally produced ingredients that are in season, with a drink menu that completes the meal.

A waiter serving wine to six guests around a table at restaurant Arven. Seen from above.

Fretheim Hotel's main restaurant

Restaurant Arven is our main restaurant, situated on the 1st floor of the historical hotel with direct access from the Lobby bar. This is where the breakfast buffet is served in the morning. In the evening you find the dinner buffet and à la carte restaurant here.

A female waiter sets a table by the large windows at Fretheim Hotel's restaurant

A beautiful view

The large, panoramic windows with views towards the Aurlandsfjord and the surrounding mountains set the atmosphere. It is as cosy during summer as it is on dark autumn and winter evenings, when you can hear the rain and wind outside.

A buffet with plates of oysters, white fish, roe, shrimps and other seafood.

Indulge your senses

Whether you go for buffet or choose from our a la carte menu, you are certain to find fresh and natural food. Our chefs are inspired by traditional cooking methods and which they give a modern touch. The goat has been a vital part of farming by the fjord but is not used much in most restaurants today. At Restaurant Arven, on the other hand, you find goat as the red thread throughout the menu – even in the desserts.

In winter fresh seafood is at its best, while spring is time for vegetables like asparagus and shoots. Summer is season for fresh vegetables and fruits, and in autumn we recommend warming dishes made of lamb and root vegetables.

Book a table

More about our food philosophy