Company menu spring 2009 - First course

Cold Jerusalem artichoke soup with preserved salmon, Nordic caviar and bread crumbs.

Main course

Lemon and rosemary roast veal tenderloin with Savoy cabbage and mushrooms, mashed sweet potato and nutmeg jelly.

Dessert

Chocolate chiboust on a almond base with cloudberries and elderberry flower sorbet

Facts about Odd Ivar Solvold

Odd Ivar Solvold led the Norwegian Culinary Team from 1997 to 2002 and is a three time Norwegian champion. In 1997, he was awarded the bronze medal at the prestigious international “Bocuse D’or” competition. Today, Odd Ivar Solvold manages the Solvold and Midtåsen Restaurant.

Tilbudet gjelder på:

FIND A HOTEL

You can log in as   Thon Member   or corporate client when you have chosen your hotel.

1 Where?

2 When?

From date

To date

3 How many are you?

Number  room

room 1:

Find or cancel reservation

Find reservation

Need help?
See our frequently asked questions