More than a restaurant, Maaemo is a dining experience, with the owners recommending diners set aside a whole evening in order to fully appreciate and savor the set menu, composed of an ever-changing selection of raw foods and sublimely simplistic reductions, totaling 26 plates. The experience lasts a whole evening but stays with you after that. It’s easy to understand how Maaemo earned two Michelin stars in three years and is one of the Diner’s Club’s top 50 restaurants. Wine pairings are carefully selected to bring out the best of every ingredient. Reindeer heart, spruce juice and fried rye-bread cream with a disc of mead gel sound like fabrications, but they are real dishes served in beautiful arrangements and an unforgettable atmosphere.
Hanami is a Japanese word referring to the enjoyment of the beauty of flowers and their transient nature. It is also one of the finest Japanese fusion restaurants in the city. It’s the only one in Oslo to practice the robata technique of grilling meat and fish. This technique involves cooking the food over simmering embers, no flames involved, and only white-oak coal is allowed. Aside from cooked food there is, of course, an equally sophisticated selection of raw fish and sushi at Hanami. The food is designed for sharing, and allows guests to discover just why sushi has become the unofficial national dish of Norway. Not only are there plentiful supplies of fresh and succulent fish within arm’s reach, but the techniques have been fine-tuned and perfected to ensure successful execution at every roll.
Hanami, Kanaeln 1, Oslo, Norway +47 2283 1090
The ingredients used by the chefs at Markveien Mat og Vinhus are the very best that can be bought in Oslo, and therefore very little is needed to change them in order to enhance the dining experience. Traditional dishes are served with equally traditional ingredients, with crayfish, lamb and oxtail making notable appearances on the menu. The only thing which brings the ingredients out of their Norwegian origins is the French touch felt throughout: the terrine, the frequent ‘à la’ in the menu, and the intimate dining room.
Markveien Mat & Vinhus, Torkbajj gt 12, Oslo, Norway +47 2237 2297