The taste of Southern Norway
Restaurant Raet
Our philosophy is built on locally sourced ingredients from Tromøy and a close partnership with producers at the Farmers’ Market. Executive Chef Elizabeth Petersen creates menus that reflect the changing seasons, supported by our own herb garden established in 2020.
Sunday Buffet
A beloved regional tradition featuring the finest flavors of Southern Norway. The perfect conclusion to a hike along the pebble beaches of Spornes. From NOK 199.
Middag
Savor Executive Chef Elizabeth Petersen’s seasonal menu in historical surroundings. A culinary experience for all the senses.
Lunch
Fresh lunch dishes crafted from daily sourced ingredients from our local partners on Tromøy. Available for both groups and individual guests.
Breakfast
Start the day with freshly baked goods, local cheeses, and fresh herbs from our own garden. Always included for our hotel guests.
The Manor's Catering – Elegance for Your Event & Arendalsuka
Whether you are planning a private party, an informal gathering, or require first-class catering for meetings and events during Arendalsuka, Arendal Herregaard brings the taste of Southern Norway directly to you. Our catering menu offers everything from rich cold buffets and flavorful tapas, to lunch dishes and stately banquet menus – prepared with pride and a focus on local ingredients.
We deliver tailored solutions ensuring that your guests or delegates receive a culinary experience in line with our unique history. Let us take care of the details, so you can focus entirely on your professional agenda or your celebration.
A minimum order of 10 people applies to selected dishes. Contact us directly for a customized agreement.
Email: AH@ARENDALHERREGAARD.NO | Tlf: +47 37 06 08 30
Responsibility and Tradition
Sustainability in every bite
As an Eco-Lighthouse certified business, we take our environmental stewardship seriously. Since the summer of 2020, we have harvested our own herbs and vegetables from the manor’s garden. Our Executive Chef, Elizabeth Petersen, works purposefully to reduce food waste by creatively integrating surplus ingredients into the daily menu.
