Rest in OsloZero Waste Restaurant Turns Trash Into Edible Treasures
Reviewed for 360 Eat Guide
The word for leftovers in Norwegian is “rest,” and that’s exactly what the chefs at restaurant Rest are using in their tasting menu. Chefs Jimmy Øien, Mads Revheim-Skjolden, and Christopher Christiansen work from a strict zero waste philosophy and use ingredients that no one else wants. Leftovers. Waste. Parts of an animal that are typically not used. Parts of a fish that are often thrown back into the ocean. Ugly / imperfect produce. It’s one of the most sustainable restaurants we’ve been to, and one of the tastiest too. One man’s trash is another man’s treasure, and Rest makes gold out of food that otherwise would’ve gone to waste. Even the plates and ceramics here are made from leftover clay!
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Sustainable eel, grilled with soy and rice vinegar.