Sustainable food

Quality

The Olav Thon Group's central purchasing department, on behalf of our hotels and other restaurants, is constantly looking for great ingredients in collaboration with our suppliers. The group has a strong focus on quality through all stages, from purchasing to serving. Our Food & Beverage managers arrange regular training for chefs and encourage them to the greatest possible use of fresh, unprocessed products.

Food safety issues

We are proud of our collaboration with great Norwegian suppliers. We only buy food that can be traced back through the suppliers, so that we know where the food comes from. We are focused on good internal control and have regular inspections, which contributes to a clean and safe environment for cooking.

Organic and local food

We have a policy that all hotels should strive to offer at least five organic products for breakfast every day. Furthermore, the hotels have an extra focus on sustainable food.

Brasserie Paleo and Paleo Arctic

With the total renovation of Thon Hotel Rosenkrantz in Oslo, the restaurant concept Brasserie Paleo was launched, which is now also continued at Thon Hotel Lofoten under the name Paleo Arctic. Paleo is based on natural raw ingredients, local products, seasonal vegetables and organic products. Paleo as a concept paves the way for a new focus on food at Thon Hotels and stands out as a trendsetter for our future restaurants. Brasseri Paleo has also previously been mentioned in the Michelin guide with two knives and forks.