From the White Guide Nordic 2018:

TXOTX

Very Fine Level 71
Food rating:29/40Service rating:13/20
BarBar menuWheelchair accessVegetarian dishesAmerican Express
  • Address: Trondheimsveien 2, 0560 Oslo
  • Phone: +4740467244
  • Web: http://www.txotx.no
  • Seats: 110
  • Opening Hours: Tuesday to Saturday 16.00 to 01.00

Apples and wine

There is a man in Hardanger with a theory about the origins of the Basque apple tradition. It came from here, he would say, if you were to visit him in his apple garden in the innermost part of the fjord. “It was the Vikings who brought cider to the coast of the Basque country, after all the drinking and their anger towards the authorities forced them south.” Perhaps the Vikings also had something to do with the strange Basque habit of throwing everything on the floor. Txotx marks a closed circle. They are back, the old traditions of spontaneous fermentation and highly volatile cider, along with pieces of bread stuffed with dried cod, along with pimientos and anchovies, and pieces of octopus on a wooden stick. The long and narrow bar is a well suited for gatherings of friends and colleges out for a meal and drinks on a Friday night. A tartare of hand-cut beef, ceps and grated foie gras is more or less the epitome of umami. The mushrooms cooked in a jus of sherry and garlic topped with cheese is as delicious as it is drinkable. And the octopus in a spicy and acidic sauce would be a great dish after a wild on the town night, a pick-me-up for the clubbers and bar crawlers. Hestebeteak is Basque for cured meats, and we devour a plate of these delicacies as soon as the plate hits the table. Txoxt is true to its origins and to its inspiration, the white bread is the same high-density type that you find on the streets of San Sebastian. The drink menu has gems from the region like the young green wine txakoli, along with a great selection of ciders, and a quite respectable wine list that showcases the new wines of Spain...

To read the whole review go to Buy The White Guide Nordic 2018.

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