Statholdergaarden
Oslo, Norway
⭐1 Star
The Experience
From Michelin Guide
A charming 17th-century house in the city’s heart plays host to these three elegant dining rooms, where chandeliers hang from wonderfully ornate stucco ceilings and an interesting array of antiques and curios are on display. Expertly rendered classical cooking uses seasonal ingredients in familiar combinations that are given a personal touch when it comes to the seasoning. Dishes could include seared halibut with spiced scallops or langoustine in a deliciously rich bisque. Top-notch service and a comprehensive wine list complete the picture.
Unique Things
From Visitor Experiences
Unique / Unconventional Aspects of Statholdergaarden, Oslo
1. Historic Setting with Rich Heritage
Statholdergaarden is housed in a charming 17th-century building dating back to 1640, originally built as the residence for the Master of the Mint, Peter Gruner. It later became the home of the Governor-General of Norway and his court before transitioning into a restaurant in 1914 and adopting the name Statholdergaarden in the 1950s. This deep historical context and the preservation of ornate stucco ceilings and antique curios create a unique dining atmosphere blending history and fine dining.
2. Culinary Tradition Meets Personal Touch in Classic Norwegian-French Cuisine
The restaurant specializes in classical cuisine with a focus on seasonal Norwegian ingredients, prepared with expert technique but personalized seasoning. The menu includes unconventional local delicacies such as whale for adventurous diners, alongside dishes like seared halibut with spiced scallops or langoustine bisque. This combination of traditional flavors with subtle innovation distinguishes the culinary experience.
3. Culinary Training Ground for Norway’s Next Generation of Chefs
Beyond being a Michelin-starred restaurant, Statholdergaarden serves as an institution for culinary education, training a new generation of Norwegian chefs who go on to work at prestigious restaurants like Geranium. This role as a nurturing ground for talent adds an unconventional dimension to its status, making it not only a dining destination but also a key player in Norway’s gastronomic future.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Statholdergaarden in Oslo reflect its focus on high-quality Norwegian seasonal produce combined with classical European culinary tradition. Key ingredients include:
Norwegian Lamb from Hallingskarvet: This local lamb is featured in signature dishes, often paired with quinoa, spinach, Jerusalem artichoke, peas, and a rosemary sauce, highlighting traditional flavors with a refined touch.
Fresh Norwegian Seafood: Ingredients like seared halibut, spiced scallops, and langoustine are central to the menu, often prepared in classic styles such as langoustine in a rich bisque, showcasing the freshness and quality of Norwegian sea produce.
Seasonal Vegetables and Herbs: The cuisine emphasizes seasonal vegetables and a variety of herbs, which are used to enhance the natural flavors of the dishes, reflecting a modern Scandinavian approach within a classical framework.
Quinoa and Jerusalem Artichoke: These ingredients appear in combination with meat dishes, adding texture and earthiness that complement the main protein, demonstrating the kitchen’s balance of tradition and contemporary influences.
These ingredients are significant as they embody Statholdergaarden’s philosophy of marrying local Norwegian raw materials with European culinary traditions, resulting in dishes that are both classic and modern, with personal seasoning touches by Chef Bent Stiansen.
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- Not specified in the provided sources.
À la carte
- Blue Lobster: €95
Set Menu
- Not specified in the provided sources.
Seasonal Menu
- Not specified in the provided sources.