Restaurants / 5 mins read
October 4, 2018
Norwegian cuisine in its traditional form is based largely on the raw materials available in Norway and its mountains, wilderness, and coast. It differs in many respects from its continental counterparts with a stronger focus on game and fish. Many of the traditional dishes are results of using conserved materials, with respect to the long winters.
Restaurant food in Oslo has received a lot of great international influences despite that fact restaurants in Oslo stay true to the culinary traditions of Norway, which is the pride of chefs. If you are visiting Oslo, don’t miss the chance to try some remarkable absolutely exquisite dishes such as: fårikål (lamb and cabbage stew), lapskaus(brown stew), kjøttkaker (large, Norwegian meatballs), steamed salmon fish soup or Reindeer, moose and lutefisk (cod cured in lye) that are best enjoyed in historical surroundings, dishes from seafood restaurants and modern Norwegian cuisine.
At Maaemo, the focus is on a complete experience. In doing so, they want to highlight the relationship between the raw produce, and the expression in the cuisine.
They have chosen to serve a distinct and considered set menu to all guests.
The drink menus have been carefully curated to add an extra dimension to each of the courses. This way we can ensure the guests have a unique and precise experience on every occasion.
With background from legendary restaurants like Sancho and Norberto, Sergio bought a 100-year-old butcher’s shop in Skillebekk. The year was 1987 and the goal was to create a small restaurant. With a modest economy, the philosophy was simple: “a gourmet experience without expensive factors”.
The response exceeded all expectations. The guests, as well as the press liked the concept. Before year end, hos Thea had received several prizes: Best Restaurant 1987 (Dagens Næringsliv), American Express Service Award, and the Public Choice.
Every day since Sergio has opened Thea´s doors with great gratitude and even greater performance anxiety. In addition to great food, hos Thea is also known for its cozy interior and beautiful paintings…
The restaurant was established the 1st of November 1992 and is located in a building from 1899. What used to be industrial premises and waffle bakery is now a restaurant with unique atmosphere lit up with hundreds of candles.
Here you can choose from the chef’s set menu, 3-, 4- and 5-courses or from A la carte menu. The menus follow the seasons and produce available.
they have a rich wine list and their sommeliers are happy to help you with suggestions that suits both your wallet and choice of menu.
Kontrast is a modern Scandinavian restaurant with a focus on using ingredients that are both local and at the peak of their season. Their main goal is to offer world class, organic and ethically sourced ingredients from within Norway and to showcase the farmers who produce them. They choose to use animal that have lived their lives free and wild. Kontrast is N°20 in Scandinavia in White Guide and it has received its first Michelin star in 2016.
Born in Skåne, Michael Svensson who is voted one of the best 300 chefs in the world, makes one of the most delicious dishes.
Each day Bent Stiansen and chef Torbjørn Forster create a six-course gourmet menu full of surprises. The menu varies according to the time of the year and they pride themselves on using Norwegian produce when it is at its best. Their specialty is an exciting 10-course menu, the theme of which changes every seventh week. The themes may be fish and shellfish, Tuscan food, or specialty game. These menus are very popular and are competitively priced. They also create an exciting wine menu, which is suited to the food menu.
Besides, they have a rich and exciting a la carte menu containing Scandinavian food combined with elements of European cuisine.