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Tirsdag 16:00 - 22:00 Onsdag 16:00 - 22:00 Torsdag 16:00 - 22:00 Fredag 16:00 - 02:30 Lørdag 16:00 - 02:30

Que pasa Hamar

Name: Que pasa Hamar
Address: Grønnegata 40, Hamar, 2317, NO
Telephone: +4740556533

Hjem
Norge
Hamar
Que pasa Hamar

Contemporary Latin American cuisine
with Norwegian ingredients. By chef Tomasz Babiński
Norway’s Best Restaurant nominee 24–26 by

26/08/2026

Norwegian lamb. Argentine fire.

A rack of Norwegian lamb, prepared on the grill with precision and restraint, drawing inspiration from Argentina’s deep-rooted culture of cooking over fire. Intense heat creates a delicate smokiness and a caramelised exterior, while the centre remains tender, succulent and true to the character of the ingredient.

At Qué Pasa, Nordic produce meets Latin American technique. Expressed through fire, balance and depth.

Photo: Edward Trzeciakiewicz / Food Photographer

24/08/2026

Some collaborations are meant to continue.

After creating together at Nare Sushi Naramowice | Sushi Poznań, the story moves to Hamar.

On September 18, Monika Kasprzak and Tomasz Babiński reunite in the kitchen at Qué Pasa for an exclusive Four Hands Dinner.

Two chefs. Two distinct culinary identities. One evening shaped by precision, creativity and a shared respect for exceptional ingredients.

Nare Sushi, recommended by the MICHELIN Guide, brings its refined Japanese expression to Qué Pasa for one night only.

Nare Sushi × Qué Pasa
Four Hands Dinner
September 18, 2026 · Hamar

A one-night-only experience.

Tickets will be available for purchase shortly via Ticketmaster.

Photo: Edward Trzeciakiewicz / Food Photographer

20/08/2026

A new menu.
At Qué Pasa, Norwegian ingredients meet the flavours, techniques and memories of Latin America.

For our Arctic Ceviche, we work with isgalt, a deep-sea fish from Norwegian waters, valued for its firm, delicate texture. We serve it with salsa criolla, cancha, causa potato and ají amarillo leche de tigre bringing together the cold waters of the North with the brightness of the Latin American coast.

Local ingredients are not a limitation. They are our starting point.
Norwegian ingredients. Latin American identity.

19/08/2026

Et nytt kapittel hos Qué Pasa.

Vår nye meny tar utgangspunkt i norske råvarer og lar dem møte smakene, teknikkene og historiene vi bærer med oss fra Latin-Amerika.

Vi har arbeidet tettere med sesongen og menneskene bak råvarene. Grønnsaker og chili dyrket lokalt i Ridabu, fisk fra Nord-Norge, krabbe fra Hitra og reinsdyr fra norske fjell. Hver råvare er valgt med omtanke og behandlet med respekt for både opprinnelsen og menneskene som har produsert den.

For oss handler dette ikke om å velge mellom det norske og det latinamerikanske. Det handler om å la to steder møtes på tallerkenen. Naturen rundt oss og smakene som har formet Tomasz Babiński .

Resultatet er en mer personlig, presis og kompromissløs meny. En meny som forteller hvem vi er, hvor vi kommer fra, og hvor Qué Pasa er på vei.

Norske råvarer. Latinamerikansk identitet. Vår historie.

Den nye menyen serveres nå.

Velkommen til Qué Pasa.

Photo: Edward Trzeciakiewicz / Food Photographer

13/08/2026

Quinoa deserves more than a place on the side.

With its roots in the Andes, it becomes the heart of Estofado. Explored through different colours and textures, with freshness and contrast in every bite.

This is how Chef Tomasz Babiński works at Que Pasa: starting with the culinary heritage of Latin America and giving it a personal expression shaped by his experience and the seasons of Norway.

A familiar ingredient, seen in a new way and made to be enjoyed.

Photo: Edward Trzeciakiewicz / Food Photographer

12/08/2026

What grows around us can change the way we cook.

These beautiful chillies come to us from Hubred Gårdsbutikk in Ridabu, a local place dedicated to bringing together some of the finest produce from growers in our region.

And this is exactly the kind of ingredient we look for.

Árbol, habanero and jalapeño. Incredibly fresh, vibrant, full of aroma, heat and character. Products like these don’t need much introduction. The quality speaks before they even reach the plate.

For us, this is where cooking becomes interesting.

Latin American cuisine is not about bringing every ingredient across the world. It is about understanding its roots, techniques and flavours and allowing them to meet the place where we cook today.

Working with exceptional produce from our own surroundings gives us the opportunity to create something that belongs neither entirely to one place nor the other.

Latin American identity. Norwegian seasonality. Local ingredients with their own character.

And somewhere between them, our cuisine continues to evolve.

Thank you, Hubred Gårdsbutikk , for bringing such beautiful produce so close to our kitchen.

11/08/2026

Small bites. Big flavours.

A little glimpse into the details, colours and flavours that make up the Qué Pasa experience.

Carefully crafted, beautifully presented and always with a little surprise.

These are the last days to experience these dishes before we welcome our new menu.

Photo: Edward Trzeciakiewicz / Food Photographer

07/08/2026

Whenever he has the opportunity, Tomasz Babiński steps out of the kitchen and comes to the table himself.

To introduce a dish, share the story behind an ingredient, explain a flavour or technique, and most importantly, to see how it is experienced by the people it was created for.

For Tomasz, cooking has never been only about what happens in the kitchen. The conversation with the guest is part of the experience. A moment to share the thought behind a dish, but also to listen, observe and learn from the people on the other side of the table.

Because some of the most meaningful moments in gastronomy happen when the distance between the kitchen and the guest disappears.

And whenever he can, Tomasz chooses to be part of that moment.

Captured by Edward Trzeciakiewicz / Food Photographer during our Que Pasa × Nare Sushi Skórzewo • MICHELIN GUIDE 2026 Four Hands Dinner

06/08/2026

Quinoa is one of the most emblematic ingredients of the Andes, valued not only for its flavour and texture, but also for the knowledge and traditions passed down through generations.

In our estofado, three varieties of quinoa come together, each bringing its own colour, character and delicate texture. Rooted in Latin American culinary heritage, the dish is interpreted through our own perspective.

In many Andean communities, August is dedicated to Pachamama, Mother Earth, and to expressing gratitude for everything the land provides. It reminds us that every plate begins long before it reaches the table. In the earth, in the seasons and in the hands of those who cultivate its ingredients.

At Que Pasa, we cook with respect for origin, allowing each ingredient to tell its own story.

The dish is served on handcrafted ceramics by Hege Loe Hansen at Åker Gård, created especially to complement the colours, textures and expression of our cuisine.

Photo: Edward Trzeciakiewicz / Food Photographer

04/08/2026

It begins with fire.

Argentine wild prawns meet the intensity of smoked chorizo, the freshness of chimichurri, handmade chipa and our own whale charcuterie.

Each element carries its own identity. A dialogue between land and sea, tradition and innovation.

This is our way of cooking. Bold in character, precise in ex*****on and driven by respect for the ingredient.

Photo: Edward Trzeciakiewicz / Food Photographer

Adresse

Grønnegata 40
Hamar
2317

Åpningstider

Tirsdag	16:00 - 22:00
Onsdag	16:00 - 22:00
Torsdag	16:00 - 22:00
Fredag	16:00 - 02:30
Lørdag	16:00 - 02:30

Telefon

+4740556533

Nettsted

http://www.quepasahamar.no/

Varslinger

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