Z’Z Club - Rest Oslo - Reserveringen te koop
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Rest Oslo Reviews from The Last Year
It was amasing
The great restaurant.It was really wonderfull experience.Friendly stuff and impresive wine list. The restaurant is highly recommended.
Culinary art at the highest level👍👍👍
This was great👍👍. An incredible journey through a culinary universe we didn't know existed in Oslo😎😎. From the time we were shown to our table and until we went home 4 hours and 18 dishes later, the food experiences were lined up, one dish more delicious and tastier than the other. The wine package allowed us to enjoy 8 different wines, most of which are not sold at the Pole. Absolutely unique - one of the greatest food experiences of my life. Nice venue, very pleasant service, all dishes carefully presented by the chefs. Highly recommended👍👍👍.
Most amazing restaurant experience ever!
What am I looking for asks Tripadvisor? I'm looking for an experience, something more than 'just' amazing food. And guess what I found? One of the most memorable and wonderful culinary experiences I have ever experienced. I have visited expensive, affordable, special, 3 and 1 star Michelin, ordinary and unique restaurants all over the world - and the visit to Rest is definitely one of my top three experiences. Maybe number 1. Why? The whole visit was about the food, nothing short of fancy. All the dishes we were served are simply amazing - appearance as well as taste. And the extra extra ordinary is the presentation of each individual dish and each individual wine. Each dish became an experience in itself, a story and a taste experience in a special class. Presented by young, enthusiastic people with incredible knowledge and enthusiasm for their profession and their products. "Leftover" is not a meal. "Rest" is an experience. A unique fantastic experience. A lot of money, yes. But worth every penny. I look forward to my next visit!
A unique dining experience with Norwegian ingredients that few eat
Unique experience where staff put you in focus together with the food. The food has a high standard, even if the food is not what everyone wants
An epic journey through unusual food and wines
First things first, this will be an expensive meal. If you're ready for that, then go ahead and enjoy a fascinating journey through food that normally goes to waste. From expired parmesan to male baby goats, you'll learn about what gets used and what doesn't. If you're able to, the wine pairing makes this an absolutely excellent experience. The sommelier knows her stuff better than anyone else I've ever seen. It is an epic adventure that will stretch you palate.
Experience to remember
Fantastic restaurant, Michelin green rated. Service was top notch - chefs came to the table to explain each dish. Get the wine pairing - you won’t be disappointed. Leisurely paced to give time to digest. Food served in perfect bite sized portions. Love the concept of using foods that are discarded (such as bycatch). Would recommend to any lover of a tasting menu.
Top gastronomy in Oslo center!
What a wonderful experience!! Finally a restaurant that strives for perfection and succeeds! Both the plate and the service are impeccable. You immediately feel welcome, with a view of the kitchen. The menu contains about 19 dishes, each in itself an art on the plate with sensations of flavors, delicious!! What passion and enthusiasm this team exudes!! Each dish is thoroughly explained by the kitchen team in their philosophy to prevent waste. Wow! This restaurant is high in our personal ranking. Highly recommended if you like gastronomy and are visiting Oslo. Great atmosphere, nice ambiance, there is really nothing to complain about, just super!
Just fantastic!
What an experience. It would be wrong to say surprisingly. Because it wasn't. I was expecting something outstanding. And it was. Such a nice place, meal and wine pairing.
Recommended
A fantastic 20-course menu with a sustainable concept that was served with great commitment and rewarding information about the food. Our sommelier was very knowledgeable and matched lovely biodynamic wines to the food. Strongly recommended.
An exceptional idea done exceptionally well
Built on the idea “No great ingredient should be left behind” Rest seeks to do what other fine dining Restaurants merely suggest, Chef and owner Jimmy Øien not only running a skilled kitchen with thoughtful service but also creating a 21-course menu focused entirely on repurposing Food waste. “A rejection of modern consumerism,” the term Rest defined as “what is left,” it is across the course of four-hours at tables from thrift shops that guests enjoy everything from browned Bananas to bycatch all treated the same way other eateries may offer Truffles or Caviar. Entirely served by a youthful kitchen staff, usually with a story of why each Ingredient is chosen, flavors are complex while visuals are elegant and by the end diner is not only left with a smile but legitimate questions as to why male Goats might be slaughtered simply because they can’t produce Milk or why fisherman are forced to discard Halibut less than 5.5kg from a net even if they are dead. Awarded one green star by Michelin for sustainability Rest thinks forward in a way all should, and plate-for-plate compares favorably to many more highly regarded Restaurants across America and Europe.
Built on the idea "No great ingredient should be left
Built on the idea "No great ingredient should be left behind" Rest seeks to do what other fine dining Restaurants merely suggest, Chef and owner Jimmy Øien not only running a skilled kitchen with thoughtful service but also creating a 21-course menu focused entirely on repurposing Food waste. "A rejection of modern consumerism," the term Rest defined as "what is left," it is across the course of four-hours at tables from thrift shops that guests enjoy everything from browned Bananas to bycatch all treated the same way other eateries may offer Truffles or Caviar. Entirely served by a youthful kitchen staff, usually with a story of why each Ingredient is chosen, flavors are complex while visuals are elegant and by the end diner is not only left with a smile but legitimate questions as to why male Goats might be slaughtered simply because they can't produce Milk or why fisherman are forced to discard Halibut less than 5.5kg from a net even if they are dead. Awarded one green star by Michelin for sustainability Rest thinks forward in a way all should, and plate-for-plate compares favorably to many more highly regarded Restaurants across America and Europe.
Oslo's Best Restaurants that are most frequently booked by customers of Rest Oslo
Z’Z Club
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