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Vaulted cellars beneath a salmon-pink 17th-century building in central Oslo, with a wall of wine stacked floor to ceiling greeting you before you've even sat down. This is the more relaxed sibling of the fine-dining room upstairs, a classic European restaurant where the cooking leans generous and the menus run from a structured lunch to a longer seasonal tasting spread. The kind of place that knows exactly what it is.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Pulled pork on celeriac flatbread
“A range of menus include a four-course lunch offering ‘The Cold’, ‘The Gently Warm’ and ‘The Warm’, while the 10-course seasonal menu sees the likes of pulled pork on celeriac flatbread or baked char with lemon hollandaise.”
Michelin Guide -
Baked char with lemon hollandaise
“A range of menus include a four-course lunch offering ‘The Cold’, ‘The Gently Warm’ and ‘The Warm’, while the 10-course seasonal menu sees the likes of pulled pork on celeriac flatbread or baked char with lemon hollandaise.”
Michelin Guide
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