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Bagatelle
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Two Michelin stars don’t lie: this is one of Scandinavia’s best restaurants. Chef Eyvind Hellstrøm cooks up contemporary Norwegian banquets—carpaccio of scallops in oyster sauce, sole steamed in seaweed—with a French influence. Three, five and seven-course menus change daily. The wine cellar is excellent. Creamy mustard walls with organic art and crisp white linens set a modern, informal tone. Last orders 10pm.
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Type: |
Other |
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Dress Code: |
Dressed Up |
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Price Range: |
NOK 400-600 |
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