Hva er åpningstidene?

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

Ring Veibeskrivelse Nettsted Kontakt bedriften

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

16/09/2026

Something truly special awaits at our Four Hands Dinner.

What happens when Peruvian ceviche tradition meets Norwegian razor clams and Japanese precision?

Tomasz Babiński presents razor clams with avocado leche de tigre, ikura and carambola. Bright acidity meets silky richness, oceanic umami and delicate tropical notes.

Served in its own shell and enjoyed in a single bite. Small in form, yet carrying an entire world of flavour.

Norway. Peru. Japan.

Three culinary cultures in one composition.

Four Hands Dinner
Tomasz Babiński × Mon Kas
Qué Pasa × Nare Sushi Skorzewo MICHELIN Guide (official)
18 September

Photo: Edward Trzeciakiewicz / Food Photographer

15/09/2026

PIPIÁN VERDE

In this dish, the story begins with a seed.

Pumpkin seeds form the foundation of our green pipián, inspired by Maya culinary traditions. They give the sauce body and a deep, nutty character. Jalapeño grown locally by Hubred Gårdsbutikk in Ridabu brings freshness and a clean, gentle heat.

On the plate, grilled corn with epazote, cherry tomatoes from Hubred Gårdsbutikk , and pickled shimeji bring sweetness, acidity, and texture.

Alongside it, we serve a machete, a flatbread filled with black beans and cheese. It is part of the dish, not simply an accompaniment. Tear off a piece, dip it into the pipián, and let the dish come together in a single bite.

Inspired by Maya culinary traditions. Interpreted by Tomasz Babiński

Norwegian ingredients. Latin American identity.

Handmade ceramics by Hege Loe Hansen
Photography by Edward Trzeciakiewicz / Food Photographer
Hamar Sentrum

12/09/2026

ARCTIC CEVICHE.

A meeting between the pure flavours of the North and the vibrant soul of Latin America.

At the heart of the dish is delicate isgalt from Northern Norway. Its clean character meets the bright acidity of ceviche and the earthy depth of potatoes from Fredheim Gårdsutsalg in Stange.

Fresh and precise, yet deeply connected to its origins, the dish brings together the northern sea, local soil and Latin American technique.

The experience continues beyond the food. Our Arctic Ceviche is served on unique handmade ceramics created by Hege Loe Hansen from Åker Gård . Each plate has its own character, connecting local craftsmanship, nature and cuisine at the same table.

Because every detail tells part of the story.

Norwegian ingredients. Latin American identity.

Photo: Edward Trzeciakiewicz / Food Photographer

08/09/2026

While preparing for the upcoming Four Hands Dinner on September 18th, Mon Kas and Tomasz Babiński realised they wanted to cook together one more time.

So they decided to add one more service, this time in a more relaxed Saturday setting at Qué Pasa.

FOUR HANDS BRUNCH OMAKASE
Saturday, September 19th

Monika is the chef and owner behind Nare Sushi Skórzewo a restaurant recommended by MICHELIN Guide. She is also the winner of the JCDC “Taste of Japan 2023/2024” World Competition, becoming the first woman in the world to win the title.

Her journey has taken her to Japan, where she developed the precision, discipline and craftsmanship that define her cooking today.

For this brunch, her Japanese perspective meets Tomasz’s Latin American cooking.

Sushi by Mon Kas. Ceviche and tiradito by Tomasz Babiński.

Japan and Latin America meet once again, with Norwegian ingredients at the heart of the menu.

799 NOK per person

Join us anytime between 13:00 and 15:00. Simply book your table and arrive at the time that suits you best within this window.

Advance booking only. Limited seating.
Reservations are now open https://booking.resdiary.com/widget/Standard/QuePasaHamar/33267

08/09/2026

QUÉ PASA × SPIS UTE-UKA

We believe in a vibrant city centre, shaped by places with their own identity, good ingredients, and people who want to contribute to Hamar’s development.

That is why Qué Pasa is taking part in this year’s Spis ute-uka by Hamar Sentrum .

During the week, we invite you to discover our ceviche, a dish that reflects the essence of our kitchen: Norwegian ingredients. Latin American identity.

For us, Spis ute-uka is about more than a special offer. It is about supporting a thriving city centre, strengthening Hamar’s food culture, and giving more people the opportunity to discover what our city has to offer.

Available Tuesday–Friday, 8–11 September.
Qué Pasa will not participate in Spis ute-uka on Saturday

Photo: Edward Trzeciakiewicz / Food Photographer

08/09/2026

QUÉ PASA × SPIS UTE-UKA

We believe in a vibrant city centre, shaped by places with their own identity, good ingredients, and people who want to contribute to Hamar’s development.

That is why Qué Pasa is taking part in this year’s Spis ute-uka by Hamar Sentrum .

During this week, we invite you to discover our ceviche, a dish that reflects the essence of our kitchen: Norwegian ingredients. Latin American identity.

For us, Spis ute-uka is about more than a special offer. It is about supporting a thriving city centre, strengthening Hamar’s food culture, and giving more people the opportunity to discover what our city has to offer.

Available Tuesday–Friday, 8–11 September.
Qué Pasa will not participate in Spis ute-uka on Saturday

Photo: Edward Trzeciakiewicz / Food Photographer

07/09/2026

Our Four Hands Dinner on September 18th is officially sold out.

But we might not be done just yet.

Tomasz Babiński and Mon Kas from Nare Sushi Skórzewo recommended by MICHELIN Guide are considering one more service together, this time in a more relaxed Saturday setting.

Four Hands Brunch Omakase, September 19th

Menu shaped by Norwegian ingredients and two distinct culinary perspectives.

Sushi by Monika. Ceviche and tiradito by Tomasz.

Japan and Latin America meet once again, with Norwegian produce at the heart of the menu and a completely different rhythm around the table.

Menu · 799 NOK per person

Before we open reservations, we want to know if this is something you would like to experience too.

Should Four Hands continue for one more day in Hamar Sentrum ?

Photo: Edward Trzeciakiewicz / Food Photographer

07/09/2026

The final harvest at Hubred Gårdsbutikk .

Yesterday, we had the privilege of joining Hubred Gård for their final vegetable harvest.

It is with great sadness that we see them bring their farming journey to an end. Throughout the season, we have had the pleasure of working with exceptional produce grown just minutes from our restaurant. That closeness, quality and connection to the people behind our ingredients mean a great deal to us and to our kitchen.

Being invited to take part in their final harvest made this moment especially meaningful.

A very special thank you to Georg and everyone at Hubred Gård for your trust, your collaboration and all the beautiful produce you have shared with us. ❤️

We are truly grateful to have been a small part of your journey.

04/09/2026

FOUR HANDS DINNER · 18.09

Two chefs. Two distinct culinary identities. One evening created together.

On 18 September, Tomasz Babiński of Qué Pasa and Monika Kasprzak of Nare Sushi Skórzewo • recommended by MICHELIN Guide meet in Hamar for a very special Four Hands Dinner.

For the first time in Hamar, Latin American identity and Japanese precision come together around Norwegian ingredients.

A conversation between two culinary identities, expressed through flavour, technique and perspective.

We are incredibly grateful for the amazing response to this evening. Thank you for all the support, excitement and reservations. It truly means a lot to us.

We cannot wait to welcome you!

There are now only a few seats left.

Photo: Edward Trzeciakiewicz / Food Photographer

03/09/2026

Tostada de Atún

Inspired by Mexico, shaped by ingredients from Norway.

A crisp corn tostada with recado negro, tuna, mango and habanero grown in Hubred Gårdsbutikk . Deep, roasted flavours balanced by freshness, sweetness and heat.

Norwegian ingredients. Latin American identity.

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

Bli den første som får vite det: Vi sender deg en e-post når Que pasa Hamar legger ut nyheter og kampanjer. E-postadressen din brukes ikke til noe annet formål, og du kan melde deg av når som helst.