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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.
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 located on the 2nd floor of the historic hotel, with direct access from the Lobby bar and reception. The restaurant serves a good breakfast with a large and varied selection. The menu changes regularly according to the season and access to raw materials from the producers. In high season, from May to September, we also offer a rich buffet containing meat, fish, shellfish, fruit, salads, desserts and pastries.

Best time to go


Opening hours:

Breakfast buffet: 06:30 - 10:00

Lunch*: 11:30 - 14:30

Dinner buffet: 18:30 - 21:30

*Pre-booked only. We can offer lunch to pre-booked groups. Please contact booking: Tel: +47 57 63 63 00 or booking.hotel@norwaysbest.com

Book a table

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.