Restaurant

The Baron

Welcome to our restaurant Baronen.
Our head chef Jon Aga offers a delicious menu in beautiful surroundings by the Hardangerfjord. Jon is passionate about authentic, homemade food, with a focus on local ingredients.

The house sommelier, Beate Hannisdal, is passionate about and knowledgeable about wine and cider. She will ensure that what is served in your glass is tailored to both the food and your preferences.

A three-course dinner menu is served from 7 p.m. We offer a five-course menu on request. We currently offer lunch on request. Subject to change.

Our skilled waiters look forward to welcoming you to Restaurant Baronen.

For more information about table reservations, menus, parties, and similar events, please contact us at booking@rosendal-fjordhotel.no or call 53 48 80 00.

Restaurant 1
_DSC7348–(1):
Restaurant 2
_DSC7336–(1):
Restaurant 3
the bar:
Restaurant 4
common room-(1)-(1):
Restaurant 5
common room-(3)-(1):
Restaurant 6
outdoor restaurant:
Restaurant 7
common room-(23)-(1):
Restaurant 8
_54A4423:
Restaurant 9
Food-(10):
Restaurant 10
Food-(11):
Restaurant 11
Food-(16):
Restaurant 12
buffet:
Restaurant 13
buffet2:
Restaurant 14
_54A4421:
Restaurant 15
image1:
Restaurant 16
_54A4419:
Restaurant 17
Breakfast (21):
Restaurant 18
Breakfast (13):
Restaurant 19
Food-(32):
Restaurant 20
Food-(30):
Restaurant 21
Food-(28):
Restaurant 22
Breakfast (10):
Restaurant 23
Food-(23):
Restaurant 24
_54A4510:
Restaurant 25
Food-(19):
Restaurant 26
Food-(1):

A taste of Rosendal Fjordhotel

No matter how you look at it, Rosendal and Hardanger are a food mecca when it comes to raw ingredients. This includes delicious crayfish, scallops, and catfish from the fjord; excellent beef and lamb from the land; deer and large birds from the forest; grouse and reindeer from the mountains; and, last but not least, fields bursting with potatoes, berries, and vegetables. And finally, our fantastic orchards with apples, pears, plums, and morello cherries, which give us products that are characteristic of our district. In short, here we find everything our hearts and taste buds desire.

My love and knowledge of ingredients is not just about cooking according to my own recipes, but also about celebrating these fantastic local ingredients and those who produce them, so that I can use them in my kitchen here at Rosendal Fjordhotel.

Jon Aga, head chef