Maaemo

Tender reindeer loin, roasted and served with a creamy celeriac puree and shavings of fresh black truffle.

Sweet langoustine, barely cooked, served with an intensely flavored, perfectly clear consommé of heritage tomatoes.

Seared diver scallop, paired with the sharp, earthy notes of fermented kohlrabi and a hint of fresh horseradish.

Delicate fjord trout, complemented by the tartness of sea buckthorn and a rich, smoky roe butter sauce.

Wild cloudberries, foraged from the Norwegian wilderness, presented with a delicate spruce ice cream and tangy buttermilk foam.