3 COURSE

Duck carpaccio served with parsley mayonnaise, marinated mushrooms, mushroom chips. *egg, mustard

Pork cheeks served with pickled beetroot, beetroot puree, potato chips and apples, pork sauce. *egg, sulfite

Vegetarian

Goat cheese mousse from Haukeli, served with onion foam, pickled onion tartare, rye bread crumble, and chives powder. *lactose, sulfite, gluten

Roasted cauliflower steak served with cauliflower puree, marinated cauliflower and sauce with hazelnut oil, brown butter and roasted hazelnuts. *lactose, nuts

Pescetarian

Fried scallop from Bergen, served with carrot puree and carrot crisps. *lactose, shellfish

Fired sous vide mountain trout served with cream sauce, salmon roe, dill oil, marinated cucumber and black tapioca chips. *fish, shellfish, lactose

Dessert

Baked apples served with cinnamon ice cream, oatmeal and millet crumble and honey, Szechuan pepper sauce. *egg, lactose, gluten

*Allergens

winter

ELVA

RESTAURANT

Fine dining, sustainability, and exceptional service are the foundations of the Elva Restaurant food experience.

With seasonal local ingredients from the Voss and Westland region the menus are based on the availability of local produce and change through the year.

3 Course Menu:

Served Sunday to Friday from 9th Feb 2024

With a choice of Omnivore, Herbivore or Pescetarian menus.

Booking

& info

Bookings must be made before 15:00 on the day.
Dinner Service is at 19:30

Wine

Pairing

A selection of perfectly matched wine is offered for all meals in addition to local beer and Cider from Hardanger.

3 COURSE

MENU

3 COURSE

MENU

3 COURSE WINTER MENU

Omnivore

Duck carpaccio served with parsley mayonnaise, marinated mushrooms, mushroom chips. *egg, mustard

Pork cheeks served with pickled beetroot, beetroot puree, potato chips and apples, pork sauce. *egg, sulfite

Vegetarian

Goat cheese mousse from Haukeli, served with onion foam, pickled onion tartare, rye bread crumble, and chives powder. *lactose, sulfite, gluten

Roasted cauliflower steak served with cauliflower puree, marinated cauliflower and sauce with hazelnut oil, brown butter and roasted hazelnuts. *lactose, nuts

Pescetarian

Fried scallop from Bergen, served with carrot puree and carrot crisps. *lactose, shellfish

Fired sous vide mountain trout served with cream sauce, salmon roe, dill oil, marinated cucumber and black tapioca chips. *fish, shellfish, lactose

Dessert

Baked apples served with cinnamon ice cream, oatmeal and millet crumble and honey, Szechuan pepper sauce. *egg, lactose, gluten

winter

ELVA

RESTAURANT

3 Course Menu:

Served Sunday to Friday from 9th Feb 2024

Booking

& info

Wine

Pairing