The chefs at Hotel Kong Carl cook up both local specialities and continental dishes. In general, we base most of our menus on cultural dishes from Vestfold, and particularly from coastal areas. We prefer to source our fish and shellfish from local suppliers. One of our seasonal, top quality specialities, from October to December, is the traditional lutefisk fish dish.

We focus on using ingredients from our own region, and our chefs take great pride in all the dishes served. One of the favourite desserts on the menu is our crème caramel, which is homemade of course.

Hotel Kong Carl can also provide a varied and inspiring lunch menu, with quality dishes and focus on local ingredients.