The restaurant entrance is on the upper level of the - Maaemo Oslo - Reserveringen te koop
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Oslo's Best Restaurants that are most frequently booked by customers of Maaemo Oslo
😍 5/5 - The restaurant entrance is on the upper level of the
By 👻 @Marilyn T., 05/12/2019 3:00 am
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The restaurant entrance is on the upper level of the Schweigaardsgate, adjacent to a bridge. This is the original location, but they'll be moving in the next year or so. The interior has very high ceilings and a very clean, modern feel. The kitchen is upstairs, and each dish comes from the kitchen down a spiral staircase. I'm amazed that the servers don't fall, and they must have ridiculously strong quads. Maaemo means Mother Earth, so the menu is focused on local Norwegian ingredients. The menu highlights Norway from north to south. There's one tasting for NOK 3000 per person. They also had a wine pairing, but we got a bottle of Pommard, instead, since the pairing is mostly whites, and I prefer red. The menu - 1. Potato pancake with langoustine leg and elm leaves - the tiny leaves were perfectly placed one by one 2. Layers of yeast and flowers: Two thin crackers filled with yeast and morel cream, topped with forget me not flowers 3. Caramelized onion shell filled with horseradish, fermented mountain trout (traditional way of preservation) 4. Signature dish - on the menu since day 1. Norwegian oysters - flesh made into an emulsion, juices from the shell made into a gel. Topped with a sauce of mussels and dill oil 5. Mackerel: lightly pickled, with fermented white currants, pickle juice infused with gin 6. Scallop cooked in the shell: bbq style (smelled like bacon), on top of a celeriac puree, topped with a chicken fat and reindeer broth6. "Landscape of Norway": North coast langoustine cooked in spruce butter with spruce seasonings, presented on spruce branches 7. Turbot with white asparagus fermented foam, jasmine gel and black garlic, wood sorrel leaves 8. Bread course: Buttery brioche with birch - it had caramelized sweet edges and came with two butters: one with miso fermentation and another from a farm 7 hours north 9. Sour cream porridge topped with smoked shaved reindeer heart - I've definitely never had reindeer heart, but it was smoky and meaty without being too gamey. The brown butter with plum vinegar helped cut the richness 10. Veal sweetbread: with white onion marmalade, spring flowers , horseradish foam. I'm not a huge sweetbread fan, but the accompaniments were great with it 11. Cheese course: blue cheese from the west coast, treated with liquid nitrogen to make a frozen shaved concoction. It came with pickled black trumpet gelee and black trumpet powder on top 12. Desserts: a. Fresh milk sorbet and milk foam, fermented blueberry gel and rhubarb oil b. Salted butter turned into brown butter to make ice cream. Served with a hazelnut crumble, coffee molasses, and lightly salted butter sauce (like salted caramel) 13. To finish: a. Heart shaped Norwegian waffles: the batter was made with beef fat and then fried in beef fat. It came with local cloudberry jam and whipped sour cream b. Brown cheese tart with caramelized goat cheese c. Honey preserved pine cones: strong on flavor, interesting; save it for your final bite because it's definitely intense Service was impeccable and synchronized. We also had an opportunity to tour the kitchen and meet all of the staff, which was nice. Everything was pristine, and I really appreciated all the attention to detail (ex the arrangement of the elm leaves, the forget me nots, etc). There are only 8 tables, so definitely plan ahead.
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