Scan Magazine | Restaurant of the Month | Norway
Ceviche Miraflores.
Bartender Andrew Potter pours a drink.
Restaurant of the Month, Norway
Latin love on Oslo’s culinary scene If culinary passion has escaped you thus far in life, it certainly comes alive when Aymara’s head chef, Kim Daniel Mikalsen, talks about ceviche. Or Argentinian street food. Or Peruvian fine dining. At this Latin American restaurant, all of the above have found their well-deserved place on the Norwegian culinary scene, and subsequent praise has rained on both staff and owner. The latter, enthusiastic NorwegianChilean Rodrigo Belda, is humbly confident about the success: “We’re carving our own way in the culinary landscape by doing what others don’t. And we’re good at it.” By Julie Lindén | Photos: Aymara
Heavily influenced by the cultural diversity of Latin America, as well as the common denominators found in its cuisines, Aymara has become Oslo’s go-to hub for exciting flavours, impeccably mixed drinks and a warm-hearted atmosphere. The inclusive philosophy, rooted in a blend of the best of Latin American ‘technical comfort food’ and Norwegian produce, has surely contributed to mak84 | Issue 83 | December 2015
variety of guests he meets at Aymara. “I love seeing elderly couples come here for a date night,” he says, smiling. “We don’t really have a target clientele – people of all ages drop by and enjoy a meal, snack, drink, whatever takes their fancy that day. From the pre-theatre aperitif to the anniversary dinner, we accommodate everyone.”
ing Aymara a favourite for a large and growing clientele.
Passion, quality and a world of flavour
“The response has been outstanding,” says Belda, joined by Mikalsen. “We’ve been open for over a year and we’ve seen an ascending trend since day one. In a word, it’s been fantastic.” Mikalsen explains that a circle of regulars formed early, underlining his fondness for the
Pure love permeates everything Aymara does, which is first and foremost noticeable in the culinary oeuvres served on your plate. The restaurant operates with a smaller menu that changes every two months, where all dishes are of a medium size. Guests are thus granted a choice of having a smaller snack or nibble at the