The nostalgic feel of Gamle Raadhus is enhanced by its 16 century furnishings, wood-panelled interior and classic menu. Dishes make full use of locally sourced ingrediaents such as reindeer and salmon. The house special – a dish of dried, cured cod known as lutefisk – may be a bit of an acquired taste, but it works brilliantly with boiled potatoes and bacon.
Gamle Raadhus, Nedre Slottsgate 1, 0157 Oslo, +47 2242 0107
Owner Sergio Barcilon opened Hos Thea in 1987 with the aim of offering a fine-dining experience without the expense. The open kitchen, with chefs who also serve, offers simple cuisine using the best local ingredients. Dishes on the menu – from Spanish-influenced to gourmet standards – are universally delicious. The restaurant itself is unpretentious, free from the usual trappings of a luxury establishment and attracting a loyal group of patrons.
Hos Thea, Gabelsgate 11, 0270 Oslo, +47 2244 6874
Restaurant Julius Fritzner, Grand Hotel
An air of elegance prevails at gourmet restaurant Julius Fritzner at the Grand Hotel. Talented head chef Patrick O’Toole brings a fresh twist to local ingredients; dishes such as pan-fried turbot with lobster and a caviar sauce exemplify his flair for mixing Norwegian produce with modern luxury. Wine is as important as the food with each course matched to a different vintage, to enhance delicate flavours.
Restaurant Julius Fritzner, The Granf, Karl Johans gate 31, 0159 Oslo, +47 2321 2000
Set in a converted monastery, Klosteret provides an intimate dining experience with its dim candlelight and soundtrack of Gregorian chant. The menu combines Norwegian ingredients with Italian recipes to create dishes such as homemade gnocchi with chestnuts, chanterelle mushrooms and Parmesan cream and, for dessert, a sweet vanilla panna cotta accompanied by a black pepper and strawberry consommé. The award-winning wine cellar is also worth exploring.
Klosteret, Fredensborgveien, 0177 Oslo, +47 2335 4900