Scan Magazine | Issue 76 | May 2015

Page 97

10_ScanMag_76_May_2015_Q9_Scan Magazine 1 06/05/2015 18:21 Page 97

Scan Magazine | Restaurant of the Month | Norway

ing for comes from,” Opland explains enthusiastically. “There is a greater consciousness surrounding food sourcing and production today. Growing up at a farm gives you a considerate perspective from the get-go, so both Morten and I are very passionate about bringing in traceable produce and products from smaller businesses to the restaurant. We want our guests to be fully informed and able to appreciate the enormous amount of farming and labour that goes into making clean, quality food.” From the fresh, golden burger buns from distinguished Oslo bakery Baker Brun, to meats from fruitful feeding grounds in Gudbrandsdalen and Sogn og Fjordane, to the smooth ice cream made by Charlotte’s Iskrem in little Vågå, Opland Burger & Steak is proud to tell a story of high-quality American dishes made by the best of Norwegian small-scale producers. A central location in the heart of capital history

Responsibly sourced produce, an authentic atmosphere, passionate and friendly staff, quiet meeting rooms and Norway’s best burgers and steaks on your plate. We can’t really top that.

For more information, please visit: www.burgerandsteak.com

Food photos: Torbjørn Tandberg

And, should you desire some additional Norwegian influence to your dining experience, just soak up the surroundings. Situated centrally on the first floor of Østbanehallen, Oslo’s old main train hall from 1884 that has since been granted a line-up of modern shops and cafés, the quarters let you take in plenty of the capital’s most revered history. As the only restaurant on this floor, Opland Burger &

Steak offers an unparalleled view of the hall. Reflecting more than 140 years of journeys, greetings and goodbyes, few locations could be better hosts of a restaurant celebrating culinary fusions. With the modern-day central train station situated just metres from the hall, buses stopping just outside and ferries arriving at the nearby port, the restaurant is easily accessed wherever you come from. “The location is everything. You can arrive at our doorstep by literally any means of transportation,” says Opland, adding that the restaurant’s modern meeting facilities are a popular way of hosting conveniently located work gatherings in open quarters, or in a private ‘chambre separée’. The latter option will allow you to make use of inhouse equipment such as a large TV screen, perfect for presentations of all kinds. “You can call us in advance or simply book a space that suits you through the website, and we will see to your needs,” says Opland.

Issue 76 | May 2015 | 97