Creative Norwegian & European cuisine & fine wines are served in a candlelit, exposed brick basement. As guests enter this building dating from 1899, they’re met with a candlelit space of exposed brick walls and arches, which is the intimate setting for savouring Norwegian and European fine dining plates.
Set menus of three, five or six courses include seasonal dishes such as organic salmon with asparagus, trout roe and dill foam, and veal and sweetbread with cabbage, soybean saute and morel sauce, which are created using ingredients supplied by local farmers and artisans. These plates are then paired with wines from an extensive list of bottles from European wineries.
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