A curated dining experience in Flåm, created by Kest and invited guest chefs. Only 20 seats per evening.
Kest is the kitchen behind the exclusive tasting menus at Hotel Aurlandsfjord, known for its focus on craftsmanship, deep respect for ingredients, and carefully composed dining experiences in a small and considered format. For three nights in February, Kest invites guests to an exclusive dinner event in Fretheim Hotel.
Head chef Mantas Vaidelis has invited aspiring chefs Nino Fjordside and Agnes Karasch to create a personal dining experience shaped by collaboration, precision, and respect for the ingredient. The evening is designed as a social dinner with few guests around the table, where conversation, shared stories, and the act of dining together are as integral to the experience as the food itself.
The dinner is a so-called six-hands dinner, with three chefs working side by side in the kitchen. Each chef contributes two dishes, together forming a six-course menu that reflects both individual expression and a shared idea.
The theme for the evening explores the use of by-products from the Norwegian food industry, presented in a refined and contemporary format. The result is a menu that challenges conventional thinking and shows how the full potential of each ingredient can be realised, without compromising on quality or experience.
As head chef of Kest, Mantas shapes the evening’s overall expression. He approaches food as a narrative, where each dish builds on the ingredient’s origin, potential uses, and story, and where the complete journey is as important as the details on the plate.
Agnes is a gold medallist from the Culinary World Olympics with a strong foundation in classical cooking. She works particularly with Central European traditions, combining technical precision with a warm and personal approach to flavour.
Nino has a background from kitchens such as Geranium in Copenhagen and KOKS in the Faroe Islands, where nature, technique, and flavour are closely intertwined. In his work, he explores the full potential of ingredients, often through unexpected combinations.
The dinner takes place in the historic part of Fretheim Hotel, in warm and atmospheric rooms that provide the setting this kind of experience deserves.
In Marthastova, a table is set for six guests and in the old lobby, the rest of the party gathers around a shared table seating 14. Seating is assigned on site, and all guests take part in the same collective dining experience.
A maximum of 20 guests are welcomed each evening.
All six courses can be accompanied by a carefully curated drinks pairing. The selection includes wine, cocktails, and liqueurs that reflect the theme of the evening, with an emphasis on thoughtful choices and creative use of by-products also in the glass.
Price for drinks pairing: from NOK 745 per person. Purchased on site.