Holmenkollen Park Bistro & Bar aims to revolutionize the waffle

At newly renovated Scandic Holmenkollen Park you will be able to enjoy waffles like you've never had them before. The hotel will offer traditional dishes with a unique touch, and will also pilot a new food waste project.

June 16th marks the long awaited reopening of Scandic Holmenkollen Park, a historical hotel, perfectly located where the big city meets the beautiful Norwegian nature. The hotel will offer 376 rooms and suites, a modern conference area with a capacity to host 1200 people, 16 000 square feet of gym and spa facilities and a wide range of unique gastronomical experiences.

Holmenkollen Park Bistro & Bar will base their offering on a Norwegian and Nordic produce, adding creative and surprising touches to traditional, well-known dishes. Lunch guests will, among other things, be able to choose from a wide selection of tasteful waffles with toppings and combinations you've never experienced before.

- In Norway, waffles are usually served with jam or butter and brown cheese. In our opinion, waffles can be so much more. How about trying tempura fried waffle sticks with a spicy dip, or a french toast waffle with sugar, cinnamon and vanilla ice cream? Possibilities are endless, and at Holmenkollen Park Bistro & Bar our lunch guests can choose from a separate waffle menu, says Tommy Andrew Kampes, Food and Bevearage Manager at Scandic Holmenkollen Park.

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Potato waffle with löyrom and traditional garnish. 

Beer and wheat waffles with poached egg, cheese cream, spring truffles and potato chips. Waffle fajitas with cheddar and salsa. Club waffle with chicken, bacon, mustard, garlic mayonnaise, tomato, lettuce, vinaigrette and frites. Potato waffle with löyrom and traditional garnish. The taste combinations are many, and at Holmenkollen Park Bistro & Bar the Food and Bevearage Manager is looking forward to surprise and delight guests with the new waffle concept.

- We aim to revolutionize the traditional waffle and create unique tasting experiences for our guests, Kampes adds.

If you want to enjoy some good wine, or maybe even learn about wine, the wine cellar in Dragebygget is a good alternative. The cellar will have a significant amount of bottles from traditional and recognized suppliers. Outside of the hotel there will also be an outdoor terrace, where guests can enjoy snacks and small dishes, and choose from a wide selection of drinks. In addition, the award winning Scandic breakfast can be enjoyed in beautiful surroundings.

Sustainability is an important focus area for all of Scandic's hotels, and Scandic Holmenkollen Park will be no exception. In fact, the hotel will pilot a new project aiming to further reduce food waste. All food waste will be registered through a new software, and numbers and statistics will be made available and visible for all employees.

The software will also provide valuable information on food in storage, making it easier to reduce waste. Furthermore, Scandic Holmenkollen Park will cooperate with Too Good To Go - the app that makes it possible for users to buy food from restaurants, cafes and other outlets, that otherwise would be thrown away.

- In addition to our ordinary menus, we will always provide vegan options at Scandic Holmenkollen Park. On our banquet menu it will be possible to order a vegan three-course meal, and our aim is that half of the food we purchase shall be plantbased. Guests can also choose to swap 30 percent of the meat in their dish for a "green dish", helping to reduce CO2-emissions, but this is of course optional, says Morten Malting, Director of Food and Bevearage in Scandic Norway.

Holmenkollen Park Bistro & Bar's take on the Club Sandwich. Three layers of waffles, coarse mustard emulsion, chicken, salty bacon, tomatoes, egg and avocado.