Maaemo

Sweet langoustine, barely cooked, served with an intensely flavored, perfectly clear consommé of heritage tomatoes.

Seared diver scallop, paired with the sharp, earthy notes of fermented kohlrabi and a hint of fresh horseradish.

Delicate fjord trout, complemented by the tartness of sea buckthorn and a rich, smoky roe butter sauce.

Tender reindeer loin, roasted and served with a creamy celeriac puree and shavings of fresh black truffle.

Wild cloudberries, foraged from the Norwegian wilderness, presented with a delicate spruce ice cream and tangy buttermilk foam.