• Worth trying

    Statholdergaarden

    Masters Level 82
    Chambre separéeVegetarian dishes

    Bent Stiansen’s Statholdergaarden is still turning out plates of artistry, and his young team is fine-tuned to meet the growing competition among Oslo’s great dining establishments. A carpeted staircase leads to extravagant rooms with elaborately decorated wooden trim, ceiling rosettes, carpeting and art: classic luxury. Statholdergaarden has more in common with the posh restaurants of Paris than the rustic New Nordic establishments of Oslo. Yet in spite of the white tablecloths and formal service, it’s relaxed and jovial. The cuisine is firmly rooted in French techniques, but borrows innovations from more contemporary sources. There are many choices at Statholdergaarden: à la carte, today’s menu, or the full tasting menu. Dinner kicks of with a parade of starters – the fried sweetbreads are soft and juicy inside and topped with a dill emulsion; a lingonberry meringue is crowned with a duck liver parfait; bøkling (smoked herring) comes with fermented slices of celeriac; and, lastly, a shellfish stock and pickled halibut. Within minutes we devour the homemade sourdough bread with two butters – one with porcini powder, and another from Røros. The combo of the mushroom butter with the fennel bread is our favourite. The scallops from Frøya come in the company of fresh green peas, yellow beet and a beetroot sauce cut with herb oil. Turbot, the great king of flat fish, is served with pickled onions and a fried piece of turbot fat, onion purée, and a velouté of Turbot, broken with chervil oil. We clean our palates with a granité of rhubarb before we move on to the carnivore section. Veal from Jæren comes from the high-quality meat-producing district in south-western Norway. The veal is so undercooked in the middle that, if pieced back together, it could probably be electrified back to life, but it has a delicious taste and nice, light chewiness to it. The baked sweet celeriac, carrot purée and the red onions together with a sauce of morels go so well with the veal, we would believe them if they told us that the vegetables actually grew alongside the animal. The dessert is a grandiose ending, and a showcase of technique. With a perfect balance of bitter dark chocolate, the citrusy orange croquant, sweet chocolate mousse and an acidic fluffy Italian lemon meringue, we want to order this dessert again and again. A miniature tree arrives decorated with rose meringue, coffee chocolate and orange marzipan to end the meal. Stadtholdergaarden shows great form, with food that makes us smile and the kind of service that ensures that you leave happier than when you came.

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The Nordics

The Nordics

By White Guide

The Nordic countries are a geographical and cultural region in Northern Europe and the North Atlantic...


White Guide selects Sweden's top-ranking hotels and bars

White Guide selects Sweden's top-ranking hotels and bars

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The Baltics restaurant scene continues to evolve through passion and drama

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THE GLOBAL GASTRONOMY AWARDS 2018

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David Thompson is awarded the Global Gastronomy Award 2018

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