Scan Magazine | Restaurant of the Month | Norway
Head chef and co-owner Kim Daniel Mikalsen.
lively ceviche bar, or indulging in a larger, fully-fledged meal. Regardless of your choice, Aymara’s passionate philosophy only allows top-quality ingredients. That, and a whole lot of flavour. “I absolutely despise pretentious dishes and layouts where elements of the meal are spread out across a big fancy plate. Our philosophy is this: everything on your plate has, and must have, a meaning,” says Mikalsen. “Latin American cuisine is based on three quite simple pillars: salinity, acidity and heat. When those three convene, pure magic happens.” Belda adds: “That and some good, contrasting textures. Kim is excellent at bringing all of these elements together, crafting a truly enjoyable meal and experience.”
‘The new sushi’ Speaking of ceviche: if there was ever a Latin American foodie must, it is this Peruvian dish of fresh fish cured in citrus juices. The region’s cuisine displays some definite international influences, including traces of China’s Sichuan province and Japan, leaving this seafood specialty with the moniker ‘the new sushi’. Variations of the dish come your way by the special ceviche bar, a perfect spot to observe some of the cooking first-hand. And, with Norwegian waters
Argentinian wild shrimp, pickled carrots and Sichuan pepper glace.
providing the best growing grounds for quality fish, you can be certain that your meal is as fresh as can be. “Our fish is unparalleled, even when comparing it to other Nordic countries,” says Mikalsen. “It allows me to plan the menu according to what’s good and fresh – giving it that additional boost.” Culinary style is not the only thing borrowed from Latin America; the low-waste cooking philosophy has also made its way across the ocean. “They use what’s in season, just like we do, but they’re also incredibly good at using bycatch and the vast majority of each animal. We try to emulate that as much as we can,” says Mikalsen.
two colleagues answer in unison. “We know our style – we cook and create in ways of our own. It’s not just traditional and it’s not just modern. We combine elements of fine dining at top restaurants of the Latin American region, with street food and hidden treasures in the same culinary world. The most important thing is this: we always go our own way.” It is a way, no doubt, that seems to be working. For more information, please visit: www.aymara.no
Service is everything A culinary experience is closely linked to those conveying it, something both Belda and Mikalsen emphasise. That is why each waiter at Aymara has a body of knowledge about the various dishes and the culinary culture they represent. “Service is everything. It can make or break a visit, and we’re well aware of that,” says Mikalsen. “I have to say, I’m so proud of our staff. They give it their all.” Asked what separates their passion from that of other celebrated restaurants, the
The Cave.
Issue 83 | December 2015 | 85