Scan Magazine | Special Theme | A Taste of Norway
Owners Tommi Bjørnsen (left) and Jon Marius Sletten.
A restaurant serving what the chefs want to eat Ever wondered what the top chefs eat behind closed doors? You do not have to wonder any longer. Not only can you read their top tips – you can indulge in their favourite dishes. At BACCHUS Spiseri & Vinhus in Oslo, the two head chefs follow their own tummies when they put together the impressive menus of king crab, dried fish and locally sourced game. By Helene Toftner | Photos: Jarle Hagen
BACCHUS Spiseri & Vinhus, translating to Eatery & Wine House, has taken Oslo by storm since its revamp last year. The restaurant celebrated its 25th anniversary in 2015 by transforming its café-style venue into an eatery, focusing on local produce and a wealth of choice in terms of beverages. “This truly 100 | Issue 88 | May 2016
is a place for diners who enjoy and have a genuine interest in food and wine,” says head chef Jon Marius Sletten.
‘Superb quality and good price’ The restaurant, however, does not encourage a white table cloth atmosphere. On the contrary, the style compares to
a cosy old pub in the UK, although with more stylish décor. It is a place you can go when you simply fancy a good but relaxing meal on a Tuesday, as much as it is a place for a special occasion at the weekend. “We aimed for it to be a place where everyone can go, as long as they appreciate good food,” Sletten notes. Food critics as well as regular guests have taken to appreciating the restaurant. Over the past few months, they have received top reviews from the city’s main critics, while the superlatives pour in from diners. A quick search online returns reviews such as “superb quality for a very good price” and “good