Travel Reference
In-Depth Information
Dining Secrets of Oslo
Tips
One of Oslovians' favorite pastimes is visiting Aker Brygge. Formerly a
dilapidated shipbuilding yard, the futuristic complex now combines
more shopping, entertainment, and dining diversions in one area than
anywhere else in Norway. Many people, some with children, come
here to check out the restaurants and cafes, watch the people, and lis-
ten to music in the bars. Part of the fun is strolling through the com-
plex and picking a restaurant. Norwegian food is served along with a
representative selection of foreign food offerings, including American.
In the summer visitors and locals fill the outdoor tables overlooking
the harbor. There are also many nightlife options (see “Oslo After
Dark,” in chapter 5). To reach Aker Brygge, take bus no. 27 or walk
down from the center west of the Rådhus.
A local favorite here is the Albertine Café & Bar, Stranden 3, Aker
Brygge ( & 22-83-00-60 ), an informal place on the wharf's edge, offer-
ing a panoramic view over the harbor and Akershus fortress. This place
consistently serves some of the freshest and tastiest oysters in Oslo.
You can drop in for just a hamburger or a full Norwegian seafood din-
ner. It's also an easy place for meeting singles.
In front of the Rådhuset, you can join Oslovians for a special picnic
treat. From 7 to 8am shrimp fishermen pull their boats into the harbor
after having caught and cooked a fresh batch of shrimp during their
night at sea. You can order shrimp in a bag (it comes in two sizes).
Seafood fanciers take their shrimp to the dock's edge, remove the
shells, and feast. The fishermen usually stick around until they've sold
the last batch, saving just enough for their families.
Restaurant Holberg CONTINENTAL This is the showcase restaurant
within the premier SAS Hotel in Oslo, and as such, it's usually lavished with
care, time, and attention from the chain. Set on the hotel's lobby level, it's a
large, angular, high-ceilinged space that represents the best of contemporary
Scandinavian design, with an open-to-view kitchen where an assembly line of
uniformed chefs work under relentless, albeit discreet, pressure. The paintings
lining the walls are copies of works by Danish painter Winblad, an early-20th-
century artist who illustrated the tales of the restaurant's namesake, Danish-Nor-
wegian author Holberg.
All of the well-prepared meals here are beautifully presented. A temptation of
starters ranges from a carpaccio of beef with rocket salad to green asparagus with
a sweet basil vinaigrette served with a poached quail egg. For entrees, the deftly
handled fish dishes are always a favorite. Try the halibut baked with Savoy cab-
bage and served in a well-flavored rosemary sauce with almond potatoes, or else
the herb-sautéed filet of monkfish with vegetables julienne. We also heartily rec-
ommend the sole, which is sautéed and served with a rich red-wine sauce. The
chefs are equally skilled at turning out meat dishes, especially rack of lamb sea-
soned with rosemary and served in a red-wine-and-garlic sauce. A real he-man
specialty is the mustard-glazed filet of wild boar with bourbon sauce and lentil
purée.
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