| |
This converted electricity plant has been an enormous success since it opened four years ago. The posh neighbourhood, imposing entrance and high ceiling give the impression of a mansion belonging to a family of rich, eccentric and yet surprisingly hospitable grandees. Try homemade pizzas with Gorgonzola and rocket in the café, or join the more upscale but still relaxed atmosphere in the brasserie where the game Bourguignonne, the fish hotpot and the lamb shank are famously excellent. Last orders 10.30pm.
|
The original Ekebergrestauranten was built in 1929 and is a fine example of Scandinavian modernism, or what the Norwegians call a funkis building. After years of neglect it was recently acquired and renovated by Christian Ringnes, one of Norway’s wealthiest businessmen. It affords spectacular views of downtown Oslo, the fjord with its islands and the opposite Holmenkollen hill sides. Relax in the restaurant, the bar or the beautiful terrace and choose from a menu featuring smoked elk with apple salad and horse radish, and terrine of guinea fowl with pig knuckle and cranberry. Take a tram back down the hill and enjoy the panoramic views. Last orders 11pm.
|
Südøst looks more like one of New York’s converted Soho warehouses than a Norwegian restaurant. Swede Johan Kridih is best-known for his TV cookery show, but he also runs Oslo’s liveliest dining location. Südøst multi-tasks as a food shop and coffee bar and turns into a dance club late at night. This former bank vault was converted into a huge space, with an open kitchen including wood stoves and rotisserie, in 2005. The high ceiling and numerous tables makes this a place to see and be seen. Service and surroundings give an upscale feel, but the mixed crowd create a relaxed mood. A simple menu
|
The Viennese decor, the tinkling pianist, the art nouveau mirrors—over-the-top it may be, but the Theatercafeen is irresistible. The whole of Oslo eats here. The café’s home is the Hotel Continental. Inside, portraits of famous actors gaze down on a smart crowd tucking into dishes that range from typically Norwegian (reindeer with wild mushrooms) to European (lamb with asparagus). It serves wonderful open sandwiches at lunchtime and last orders are at 10.30pm.
|
| |