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Rest Oslo Yelp Reviews
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Built on the idea "No great ingredient should be left
Built on the idea "No great ingredient should be left behind" Rest seeks to do what other fine dining Restaurants merely suggest, Chef and owner Jimmy Øien not only running a skilled kitchen with thoughtful service but also creating a 21-course menu focused entirely on repurposing Food waste. "A rejection of modern consumerism," the term Rest defined as "what is left," it is across the course of four-hours at tables from thrift shops that guests enjoy everything from browned Bananas to bycatch all treated the same way other eateries may offer Truffles or Caviar. Entirely served by a youthful kitchen staff, usually with a story of why each Ingredient is chosen, flavors are complex while visuals are elegant and by the end diner is not only left with a smile but legitimate questions as to why male Goats might be slaughtered simply because they can't produce Milk or why fisherman are forced to discard Halibut less than 5.5kg from a net even if they are dead. Awarded one green star by Michelin for sustainability Rest thinks forward in a way all should, and plate-for-plate compares favorably to many more highly regarded Restaurants across America and Europe.
Be the first to ReplyThe restaurant prides itself on using the foodstuffs others
The restaurant prides itself on using the foodstuffs others would throw away. The pride is not unjustified. The creativity the kitchen displays in using these raw materials to compose one tasteful and delicate dish after another is nothing but impressive. Along with knowledgeable and friendly staff, Rest is one of the "must go" places in Oslo. Excellent.
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