OSLOSLO: One Ingredient in Focus Each Month
At OSLOSLO, everything revolves around sharing the story behind their bistro and the Nordic food they prepare. The creative chefs use the season's finest ingredients to craft flavorful dishes that reflect both Oslo and the people who live there. Guests are invited on a gastronomic journey celebrating the region's rich flavors and traditions.
Whether you're a local or a visitor in Oslo, the bistro welcomes everyone. Each meal is prepared with care, and there is a deep love behind both the ingredients and the guests who enjoy the food.
Who are you?
Eskild Ottestad (left): My background is from Vintage Kitchen and Skaal Matbar. Food and quality ingredients are a great passion of mine, and that has always been the driving force behind what I do.
Victor Ramn (right): I'm an architect, but I've always had a strong interest in food. I've cooked at weddings and appeared on food programs on TV. Opening a restaurant has been a dream I've carried for a long time. I like the idea of creating a place that feels like an extension of my own living room.
We had a chat with Victor, who is also the founder of the bistro and its managing director.
What is your main focus when it comes to food?
We focus on one ingredient each month, which we use to create several different dishes. In August, tomato takes center stage, while in September it's mushroom. The place has a bistro foundation, and we want to be a neighborhood spot where people can drop by for a casual bite — before or after other activities. The atmosphere is cozy and relaxed, with a low-key vibe. Although we draw inspiration from around the world, the ingredient of the month is always Norwegian.
Why have you chosen Ambijus as a non-alcoholic option for your guests?
“Ambijus is a great product, and we've received a lot of positive feedback from both guests and friends. It holds its own when served with food, which makes it a great companion to our meals. It's a genuine wine alternative, not just a non-alcoholic option.”
What is your favorite Ambijus, and why?
My favorite is Act Naturally. It has good structure and a vinous, grape-forward character. I appreciate that it's fresh and still, which pairs well with the food we serve.
Tell us about a specific pairing you enjoy serving.
Act Naturally works very well alongside tomato and blue cheese in combination. When we serve tartare, we offer either Real Fantasy or Clearly Confused, but I often let guests taste both and decide for themselves. Personally, I prefer Act Naturally, so it tends to be served alongside both dishes.
The tartare is dressed with red onion, beetroot, and cornichons, topped with dried capers and Dijon mustard. It's served with pickled kohlrabi and mustard seeds, finished with a generous grating of fresh horseradish.
The tomato salad features a variety of fresh tomatoes from Hanasand Farm. Gremolata of basil, parsley, and pistachio. Crumbles of blue cheese, fresh basil, and tempura, finished with oil from semi-dried tomatoes.
What are your thoughts on non-alcoholic drinks now and in the future?
It's a very different landscape from ten years ago. Good non-alcoholic products are really starting to emerge, and we're seeing steadily growing demand.
