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Maaemo Oslo Book a table

One menu, no choices

The season decides

Maaemo serves a single surprise tasting menu that changes with the Norwegian season. It is not published in advance — what follows is how the evening is built, and the dishes guides and critics have reported from past seasons.

Dietary requirements are taken at booking

How the evening runs

01

A drink in the lounge

The guide describes an evening that opens downstairs before anyone sits at a table.

MICHELIN Guide
02

The dining room

A high-ceilinged room with a theatrically lit open kitchen, and a wall dressed in offcuts from Norwegian folk costume.

MICHELIN Guide
03

The surprise menu

A long succession of courses the guide calls expertly crafted and consistently memorable. Expect to give the evening over entirely.

MICHELIN · Frommer’s
04

Coffee and petits fours

Served back in the lounge to close the meal.

MICHELIN Guide

Dishes the press has described

—

Honey-glazed langoustine, hazelnut, roasted garlic

Grilled over embers. Named by the guide as an example of the kind of course the menu carries.

MICHELIN Guide
—

Dry-aged reindeer, blackcurrant, verbena

A game course reported from a recent season.

MICHELIN Guide
—

Reindeer-heart porridge

One of the dishes Frommer’s picked out from an earlier menu.

Frommer’s
—

Pine-scented langoustine

An early signature, reported by AFAR when the restaurant first drew international attention.

AFAR
—

Scallop, salted butter, honey

A course guests keep naming in recent write-ups of the Bjørvika room.

Guest reviews

Nothing here is a live menu. Courses are quoted from published reviews and are shown as examples only — the current menu is a surprise and is confirmed at the table.

Booking the menu

What to know before you reserve

The menu

One seasonal tasting menu for the whole room.

Price confirmed at booking
  • No à la carte, no substitutions to choose from
  • Allergies and diets taken in advance
  • An evening, not a quick dinner
Request a table

With wine

A pairing follows the menu course by course.

Ask when you book
  • A list critics have described as broad, not only French
  • Non-alcoholic pairing on request
  • Bottles available alongside the flight
Request a table

Getting a seat

Demand is high and dates move quickly.

Book months ahead
  • Guides advise reserving well in advance
  • Larger parties often find earlier dates
  • Open Tuesday to Saturday
Read the press
Glass jar of amber liquid on a shelf
Illustration — replace with the restaurant’s own photography

Sourcing

Everything on the plate has a farm or a forest behind it

The kitchen buys only organic, biodynamic or wild produce, works as close to zero waste as it can, and sends what is left back to the farms it buys from — the reasoning behind its Michelin Green Star.

Critics visiting in earlier years reported that the restaurant sourced the great majority of its produce from growers within about sixty miles of Oslo.