From the White Guide Nordic 2018:
- Address: Eiriks gate 2, 0650 Oslo
- Phone: 22 38 00 88
- Web: http://www.barbrutus.no
- Seats: 70
- Opening Hours: Daily 17-01
If sparsely decorated restaurants serving fermented food and unfiltered wine set on the outskirts of the city centre are any measure of a successful, confident and cultural big city, then Oslo has arrived. Especially if you consider that, up until recently, there weren’t many gourmands flocking to the streets of Oslo, Brutus is an example of how far Oslo has come. Located behind the city jail, in an area that is still in its early years of repopulation, this wine bar turned lacto-fermentation heaven pushes the limits of the aforementioned gourmand’s migratory patterns. The small corner location caters to people’s hunger and thirst every day of the week, all year round. The owners are no strangers to magical fermentations, with their experience from Fat Duck, Noma, Maaemo and other spearheads of cuisine around the world. Now, after working hard with the best for many years, John Sonnichsen, Jens Føien, and the guys in the kitchen led by Chef Arnar Jakob Gudmundsson, do their best to convince you to stay for not only the four courses, but also a bottle or two more of festive pét-nat or a funky red from Loire with simple yet fun and fermented fare. The baked rutabaga with pork fat and breadcrumbs is sweet, sour and salty. The small cups of pickled onions with chicken liver are sweet and sour and good enough to be ordered a second time around. After a bottle of cider. And charred Icelandic flatbread with beetroots. And that amazing dish with leeks, buttermilk and roe. We’ll have another one of those as well...
To read the whole review go to Buy The White Guide Nordic 2018.