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Cru
French
The name is a wine term, and the cellar backs it up with a largely French list that leans into serious vintages. This is a sit-down restaurant where the kitchen pairs French technique and classic preparations with Norwegian produce, think pâté en croûte or chicken vol-au-vent with morels. The room is airy and high-ceilinged, done in greens and greys, with banquettes that face an open kitchen, which is the right kind of theatre.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Pâté en croûte
Michelin Guide -
Chicken vol-au-vent
Michelin Guide
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