From the White Guide Nordic 2018:
- Address: Solligata 2, 0254 Oslo
- Phone: +47 23 13 11 40
- Web: palacegrill.no
- Seats: 24
- Opening Hours: Mon-Sat 6:30-11:30 PM
Rock and roll will never die
In the early 90s fine dining in Oslo was a stuffy affair, with predictable menus and besuited waiters. Palace Grill changed all that when it opened in 1994. You got great cooking with high-end ingredients, but it was all presented in a way that was both rebellious and delicious. The “rockekokk” – the “rock and roll chef” – was born. The great food combined with the no-booking policy soon meant that queues of diners formed, with a separate line of young chefs wanting a chance to work in the kitchen. Most of Norway’s celebrity chefs have had a stint at Palace Grill. Twenty-three years on, a lot has changed in the restaurant world, while at Palace Grill much has stayed the same – from the brown decor and the empty bottles on the wall to the background rock music and the mischievous attitude. But that doesn’t mean Palace Grill is outdated: Rock and roll will never die. As we’re seated, our glasses are filled with a Pouilly Fumé, “Triptyque” from Alain Cailbourdin. The compulsory ten-course set menu kicks off with a soup of halibut, shore crabs and miso, a punchy taste of the sea. Crispy chicken skin with lamb tartare and shiso give a quick jab of umami. The meal progresses through a bountiful selection of seafood and shellfish, featuring scallops, langoustines, oysters, and skate wings. A dish of mussels with bone marrow is delicious, in which the marrow offers an interesting contrast to the briny mussels, both in flavour and texture. But the high point of the meal is the pan-fried crispy-skinned mackerel with browned butter, white asparagus and hollandaise. On first tasting the buttery mackerel, one expects the composition to be too rich, but a beautifully balanced hollandaise with plenty of acidity counters the fat, and the toasted quinoa adds crunch. The volume is turned all the way up for this classic rock anthem of a dish, but the execution is of such a high standard that every note is clear. A subsequent dish of pan-fried duck breast with foie gras is classic French cooking at its best, and the rich sauce makes us want to lick the plate clean. The dessert is a fun and delicious interpretation of the chocolate-covered popsicles from childhood. The wines are traditional and of a high standard, with an emphasis on France and Spain. Service is professional, but with a rowdy attitude that only sometimes seems feigned. They want you to leave gorged and inebriated at Palace Grill. After all, it’s better to burn out than to fade away...
To read the whole review go to Buy The White Guide Nordic 2018.