Scan Magazine | Restaurant of the Month | Norway
Vitello Tonnato à la Hildr. Photo: Eva Stensland
Restaurant of the Month, Norway
Just like coming home – with much better food Far into the Arctic you will find a small metropolitan oasis called Tromsø. Located literally on the sea, the town enjoys unlimited access to fresh seafood, such as cod, halibut and king crab. It is no wonder that five good friends packed their bags and left Oslo to set up Hildr Gastro Bar – a dream come true for the foodie crowds. One year on they can boast of a place many guests say feels like home, offering a menu that mixes international influences with local produce. By Helene Toftner
Does the sound of ceviche and steam buns make your heart beat a little faster? Just wait until you hear how the chefs at Hildr Gastro Bar cook them. The ceviche is made from fresh fish caught just outside town, together with the traditional Norwegian vegetable swede, while the steam buns are filled with the northern delicacy that is dried cod, ‘tørrfisk’. “We have all travelled the 96 | Issue 91 | August 2016
world before returning to the homeland, and we continue to go on study trips to food meccas abroad for new inspiration,” co-owner Bjørn Pettersen says. The restaurant takes pride in creating fun and sometimes surprising dishes; a natural consequence of the mix of cuisines. Ranging from Danish sandwiches and traditional Norwegian
pots to high-end set menus with whale and halibut on offer, the chefs take turns in choosing the menu. “This means we serve creative twists all year around,” chef and co-owner Marius Carlehed Jacobsen says and adds: “The sharing platters are particularly popular, as guests can socialise while trying different flavours.”
When five friends share a passion The story behind Hildr Gastro Bar started when five good friends lived together in Oslo. United by their love for food, they all had extensive experience from restaurants and eateries. “We realised we had more experience together than most during a lifetime, ranging from fine dining to low-key burger joints,” co-