Food and drinks
Culinary experiences at Dalen
Food and drink are a natural part of the experience at Dalen. At Restaurant Bandak, seasonal dishes are served based on Norwegian ingredients, in surroundings that have remained largely unchanged for generations.
Restaurant Bandak
At Restaurant Bandak, classic hospitality meets candlelight and seasonal ingredients inspired by both French cuisine and the landscapes of Telemark. Here, meals are allowed the time they need, in calm and historic surroundings.
Meals at Dalen
Throughout the day, guests may begin with breakfast before later enjoying lunch and Afternoon Tea in the hotel lounges or out on the terrace. In the evening, dinner is served in Restaurant Bandak.
Guests may also bring a picnic basket into the gardens or further out into the surrounding landscape.
Breakfast
Breakfast is served for hotel guests and combines a continental selection with warm dishes prepared to order by the breakfast chef.
Opening hours
- Monday - Sunday
Lunch
Lunch may be enjoyed in the hotel lounges, the historic Hall, or out on the terrace overlooking the gardens and Lake Bandak.
Opening hours
- Monday - Sunday
Afternoon Tea
Afternoon Tea is enjoyed in the hotel lounges or outdoors on the terrace, overlooking the gardens and Lake Bandak. Guests are presented with a selection of sweet and savoury dishes prepared with seasonal ingredients, accompanied by tea or a glass of Champagne.
Opening hours
- Monday - Sunday
Dinner
Each evening, seasonal 3- and 5-course menus are served in Restaurant Bandak, inspired by French cuisine and ingredients from Telemark.
Opening hours
3-course dinner is served at 18:00 and 20:30.
5-course is served at 19:00
The Bar
The hotel bar is located in the great hall and the fireplace lounge, at the heart of the house. Throughout the evening, guests gather here for conversations, piano music from the hotel’s grand piano and a bar shaped by tradition and good ingredients.
Wine Tastings and Private Dinners
We arrange wine tastings for guests wishing to explore the world of wine, and host private dinners in the hotel’s historic salons.
Chef of the Year
On February 3–4, 2026, five of the group’s leading chefs competed in Stockholm.
In a timed final, the participants were challenged to compose and prepare a three-course menu based on carefully selected ingredients. Simo impressed the jury with technical skill, creativity and a distinct culinary signature — bringing the victory home to Dalen.
“Simo demonstrated impressive maturity and delivered a final result that radiated creativity and innovation.”
– André Johansson, Head of Executive Chef Nordic Countries, Strawberry
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