Bar Amour

With its low-ceilinged intimacy and bright red décor, the cheekily named Bar Amour contains subtle throwbacks to the brothel that once occupied this space. In these unusual surroundings, an impressively well-run dining experience unfolds. The tasting menu blends superb, recognisably Norwegian produce, like skrei cod and reindeer, with influences from Chef Carlos De Medeiros’ native Portugal. Every dish arrives showcasing refined craft and a harmonious balancing of flavours. It's not that easy to find, hidden away on the first floor of the Tranen pizzeria and café.

A Culinary Fusion of Cultures

• Bar Amour uniquely blends Portuguese culture with Nordic cuisine, showcasing local Norwegian ingredients in a romantic setting.

A Dramatic Dining Experience

• The restaurant features a theatrical element where guests start with small bites in a lounge before being led into the dining room, where the meal begins with a flourish as a curtain is raised.

A Rich Historical Background

• The restaurant is located in a building that once housed a brothel, and its name, Bar Amour, pays homage to this colorful past.

Signature Ingredients

• Norwegian Scallops: Sourced from the pristine waters of Norway, these scallops are known for their sweet flavor and tender texture. At Bar Amour, they are paired with oyster purée, hazelnuts, and fermented herring sauce, showcasing a blend of local and Portuguese influences.
• Grilled Leek: This ingredient is prepared on a binchotan grill, imparting a smoky flavor that complements the dish. It is served with taramasalata, chives, and rye crumble, highlighting the restaurant's focus on Nordic ingredients.
• Uni (Sea Urchin) Toast: Featuring fresh uni, this dish is elevated with brown butter and soy, creating a rich umami experience. The use of uni reflects the restaurant's commitment to seafood and its fusion of flavors.
• Turbot: A prized fish in Nordic cuisine, turbot is prepared with morels and cabbage, emphasizing seasonal and local produce. This dish showcases the chef's skill in combining traditional Norwegian cooking with innovative techniques.
• Kelp Ice Cream: This unique dessert ingredient is made from foraged kelp, offering a salty-sweet flavor profile. It is served with caviar, creating a luxurious finish to the meal and highlighting the restaurant's creative approach to dessert.