Kolonihagen Frogner: A Passion for Norwegian Nature
Tucked away in one of Frogner’s courtyards, you’ll find a restaurant and wine bar truly worth a visit.
Kolonihagen Frogner in Oslo is a fantastic neighborhood restaurant built on organic, sustainable, and foraged ingredients. They describe their passion for Norwegian nature as a calling — a devotion and a deep sense of gratitude.
“In a country where we love skiing, exploring the outdoors, and dreaming of cabin life, we sometimes forget the value of food production and the importance of protecting the nature that has protected us. At Kolonihagen Frogner, we want to inspire change.”
The restaurant is free of white tablecloths and stiff service. Instead, it emphasizes sustainability, social responsibility, and animal welfare. They maintain close relationships with the producers behind their ingredients, creating an environment where both people and nature can thrive.
In every dish, they aim to showcase the life’s work of the producers in the best possible way. That’s why it’s important to them that everyone on the team has visited the farmer who grows the beets or the one who raises the cow that becomes part of a meal. They also forage as much as possible themselves — tasting Norwegian ingredients where they grow, to learn about and from the landscape they come from. For them, sustainability — a word often diluted in 2024 — still stands at the very core of their philosophy.
We’re proud that they’ve chosen Ambijus as part of their alcohol-free offering — so we stopped by for a visit.
Meet the Team
Jørgen Ravneberg: Head Chef, forager, and cookbook author
Espen Hagestrand: Sommelier and restaurant manager
Why have you chosen Ambijus for your alcohol-free pairing menu?
Espen: “The quality speaks for itself. Ambijus is a high-end alternative to alcoholic drinks — both in flavor and in the story behind it. The design also makes it natural to present as an equal choice. And the fact that Ambijus uses ingredients from Norwegian flora fits perfectly with our concept.”
Jørgen: “The bottle design is fantastic — really inviting.”
What’s your favorite Ambijus, and why?
Espen: “Clearly Confused — it has a sharp acidity that brings perfect balance.”
Jørgen: “Real Fantasy — it’s exciting to serve with food, thanks to its tannins, the warmth of the pepper, and its fullness.”
A pairing they love
Clearly Confused × Smoked and salt-baked beet tartare
The balance of sweetness and acidity in Ambijus matches this dish perfectly! Beetroot with horseradish can be tricky, but this pairing works incredibly well.”
Smoked and salt-baked beet tartare with feta-style cheese, horseradish, and sage.
The Future of Alcohol-Free Drinks
We’re seeing the ‘no and low’ trend continue to grow. Going forward, we’ll offer chef’s table experiences with mixed pairing menus. Low-alcohol options are becoming increasingly popular, says Espen.
