Sundvolden lake

Planning and information course organizer

Thank you for your trust and for choosing us. Below on this page, you will find information and our recommendations for your stay. We have many years of experience in planning and arranging visits, and we are happy to assist you.

Time to plan


To keep track of the number of participants and to prepare accordingly for the meeting room setup, meals, and check-in arrangements, we need to maintain a good dialogue regarding your event. We will contact you 12 weeks before arrival to start the conversation, and then again 4 weeks before arrival when planning begins. We expect the entire stay to be fully planned no later than 2 weeks before arrival. Final details and adjustments during the last 2 weeks are important to ensure everything is ready for the big day.


Ansatte

Your own booking coordinator

Our three knowledgeable booking coordinators will make sure your wishes and needs are taken care of before you arrive: Camilla Berggaard, Booking Manager, Tel: 93 01 99 41, Email: cb@sundvolden.no Anette Lovinda Madsen, Booking Coordinator, Tel: 46 41 73 93, Email: am@sundvolden.no Camilla H. Aasheim, Sales and Booking Coordinator, Tel: 46 50 84 63, Email: cha@sundvolden.no Together, they have 40 years of experience in hotels, operations, and planning from A to Z. They are here to ensure your wishes and needs are fully met.

Read more about our staff here!

Rome


We encourage you to read our terms and conditions of sale, as these form part of our contract for your stay.
In this overview, you’ll find deadlines for changes in group size as well as other important information for you as the person making the booking.
It is your responsibility to inform us of the number of guests, any special requirements, and any changes.
If you need to arrive the day before, we recommend placing an order for this as soon as possible.


Tord og Cecilie

Terms of Sale

Here you will find a link to our terms and conditions for courses and conferences. We are committed to maintaining regular and open communication.

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Template for name lists/room list and allergies

To make communication regarding name lists as straightforward as possible, we ask that you use our template. This ensures we receive the information we need, including the names of overnight guests, day visitors, and who they may be sharing rooms with. Please do not send us names along with allergy information, as this is sensitive data. You are welcome to send us a list of which allergies exist within the group as a whole, but do not send a list linking names and allergies, as this would violate GDPR.
Download the template here! (opens in new tab)
Vikingskip

Experiences

Read more here!
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Experiences

Entertainment

Read more here!
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Entertainment

Viking ship

Read more here!
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Viking ship
Signum-Grata

Group room

We have 35 meeting rooms and group rooms, as well as large, bright common areas. Read more here about our meeting rooms, their sizes, and capacities. Rental of additional group room per unit (for 2–12 people) per day: NOK 4,500 Rental of additional group room per unit (for 12–30 people) per day: NOK 5,500 Rental of additional group room per unit (over 30 people) per day: NOK 10,000 Reconfiguration of setup in meeting hall for under 150 people will be charged: NOK 3,500 per setup Reconfiguration of setup in meeting hall for over 150 people will be charged: NOK 5,000 per setup Rental of exhibition area per m2, extra large meeting rooms: NOK 155

See our meeting rooms here!
Kurs

Stable blood sugar is important

A steady supply of food throughout the day is important. We recommend serving something to eat upon arrival and in the afternoon to ensure that participants are present and alert. Please feel free to contact us if you have any requests other than what you find on our menu.
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Party night with a great atmosphere?

Included in the menu price is a private, festively decorated room and a truly unique culinary experience created by our chefs and servers. 

The menu must be pre-ordered 10 days before arrival, and everyone in a group must choose the same menu. 

Please notify us of any allergies in advance, and the food will be adapted accordingly. Additional charge for serving in banquet halls: kr. 200,- per person. 

Menu 1: Taste of Summer 
Potato waffle with Røros sour cream & vendace roe (egg, wheat, milk, fish) 
* 
Scallops from Frøya, herbs & crispy seaweed (mollusks, sulfite, celery, soy, wheat, sesame) 
* 
Young beef sirloin, asparagus, Hanasand tomato & nut hollandaise (egg, milk, sulfite) * Local cheeses with homemade fruit bread (milk, nuts, gluten) 
* 
Opera cake with vanilla ice cream 
(egg, milk, gluten, almond) 

Surcharge for course participants 
3 courses: Kr. 395,- per person (potato waffle, sirloin, and opera cake) 
5 courses: Kr. 650,- per person 

Menu 2: 
We Share – Seafood Platter (Min 10 people) 

Lobster, brown crab claws, shrimp, oysters, scallop ceviche, and white wine-steamed mussels served at the table, with white bread, homemade mayonnaise, and sauce vierge plus lots of delicious sides (shellfish, mollusks, sulfite, wheat, egg, mustard) 
* 
Sharing dessert (adapted to reported allergens) 

Surcharge for course participants Kr. 795,- 

Menu 3: 
We Grill – Grill Buffet (Min 20 people) 

Paella with shellfish, smoked and grilled salmon, BBQ pork neck & chimichurri, Strøm Larsen sausage, entrecôte & béarnaise, French potato salad, green salad, grilled tomato & stracciatella cheese, spring vegetables with tarragon vinaigrette, spicy watermelon salad with feta & spruce syrup, plus focaccia & aioli 

(mustard, sulfite, milk, wheat, egg) 

Dessert buffet 
(adapted to reported allergens) 

Surcharge for course participants Kr. 595,- 

Menu 4: 
1648 Cellar Menu – menu and wines (Max 24 people – served in wine cellar 1648) 

Norway lobster & asparagus
(shellfish, egg, sulfite) 
Bruno Paillard ‘Cuvée 72’ Extra-Brut Champagne 

* 
Halibut & vendace roe 
(fish, sulfite, milk) 
Thomas Morey Chassagne-
Montrachet 2023 

* 
Reindeer from Røros 
Gnocchi, parmesan & truffle 
(nuts, gluten, milk, celery, sulfite) 
Anselma Barolo “Vigna Rionda” 2015 

*
Gangstad Edel Blå, figs & fruit bread
 (milk, gluten, nuts)
 Kopke Colheita Port 1965 

Apple tarte tatin & granny smith sorbet 
(gluten, egg, milk) 
Weingut von Othegraven Altenberg Riesling Auslese Goldkapsel 2000 

Kr. 2995,- per person 
Kr. 2395,- surcharge for course participants 
The listed price includes both food and wine!

The Head Chef’s Selected Menus

Kjøkkensjefens utvalgte sommer 2026 med vinkjellermeny_0.pdf

Kjøkkensjefens utvalgte sommer 2026 med vinkjellermeny_0.pdf

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Today's dinner until 30/04-2026

Here you'll find our rotating weekly menu—delicious and based on seasonal ingredients. If your group is staying for several days, we’ll ensure that the menu varies from day to day. Changes to the food or dining concept may occur, in which case the person who placed the order will be notified. Special meals for allergies are prepared to order based on advance notice and specific requirements.

  • Beef, curry, coriander salad & cashew

    (sulphite, nuts)

    *

    Haddock, potato purée, grilled leek, butter sauce

    (fish, milk, sulphite, nuts)

    *

    Opera cake & vanilla ice cream

    (milk, gluten, egg, almond)

     

  • Scallops, cauliflower, onion compote 

    (milk, sulphites, molluscs, celery, soy, gluten)

    *

    Neapolitan ragù with rigatoni

    (wheat, sulphites, celery, milk)

    *

    Blackcurrant sorbet, meringue, mascarpone cream

    (egg, milk, gluten)

     


     

     

  • Cured venison, Jerusalem artichoke-vanilla, horseradish & blackcurrant.

    (milk, mustard, sulfite)

     

    Lamb, pumpkin, rosemary & red wine sauce

    (celery, sulfite)

    *

    Donut, chocolate, salted caramel ice cream & popcorn

    (wheat, milk, egg)

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Today's dinner from 01/05 - 2026

Here you’ll find our rotating weekly menu – delicious and based on seasonal ingredients. If your group is staying with us for several days, we’ll make sure to vary the menu so you won’t be served the same dishes twice. Changes to dishes and food concepts may occur; if so, the person who booked will be notified. Meals for guests with allergies are prepared separately according to pre-registered needs.

  • House-smoked salmon, buttermilk, dill, and Jerusalem artichoke

    (fish, milk)

    *

    Chicken from Eng farm, morels & peas

    (celery, mustard, sulfite, milk)

    *

    Lemon parfait, sponge cake, raspberry sorbet

    (egg, milk, wheat)

     

  • Beef tartare, tarragon and Holtefjell cheese

    (mustard, sulfite, egg, milk)

    *

    Salmon, wild garlic risoni and shellfish sauce

    (fish, wheat, milk, shellfish, sulfite)

    *

    Pistachio profiterole and strawberry sorbet

    (nuts, egg, wheat, milk)

     


     

     

  • Halibut, pickled vegetables & mussel sauce

    (fish, mollusks, milk, sulfite)

    *

    Grilled pork tenderloin, root vegetables and red wine sauce

    (celery, sulfite, milk, mustard)

    *

    White chocolate cremeux with tonka, crumble, blueberry jelly and rhubarb sorbet

    (egg, milk, gluten)

     

Price List for Technical Equipment - Rental

Teknisk utstyr 2026 - leie.pdf

Teknisk utstyr 2026 - leie.pdf

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Information for your guests

To ensure your guests receive sufficient information before arrival, please send them the link to this page:
See information here!
Omgivelser

Experiences all year round

There’s plenty to do in the areas surrounding the hotel. We have many excellent partners who can arrange enriching and insightful experiences for you. The hotel is surrounded by beautiful nature and scenic hiking trails, and is situated by one of Norway’s largest inland fjords – Tyrifjorden.
Read more about experiences here!

Check-in and check-out


We guarantee rooms from 3:00 PM on the day of arrival, but we strive to check guests in earlier if possible. We require ongoing communication upon arrival to ensure all guests have arrived and to be informed of any changes or cancellations that day. We ask that you, as the person making the booking or the one keeping track of the numbers and overnight guests, maintain direct contact with the reception. Check-out on departure day is by 10:00 AM on weekdays, 11:00 AM on Saturdays, and by 12:00 PM on Sundays.


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Submission of details

We would like the program sent to us as early as possible, along with the following details: 

Confirmation of the number of overnight rooms requested, day guests, and payment details. 

The following questions must be answered: 

Will refreshments be required during breaks, and if so, when? 

Would you like a gala dinner in a private room? 

For beverages with meals – should these be put on a shared bill or paid for individually? 

Should the stay be paid for individually or on a shared bill? 

Requirements and setup for the meeting room? 

The correct invoicing address and any references or labels to be included on the invoice. 

A list of names and allergies must be submitted no later than 2 weeks before arrival.

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