Rest in Oslo Zero Waste Restaurant Turns Trash Into Edible Treasures

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!

Looking for more great spots for food and drinks in Norway’s capital? Check out our city map of Oslo!

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REST

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Kirkegata 1-3, Oslo, Norway
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Restaurant Rest has a zero-waste philosophy.
Restaurant Rest has a zero-waste philosophy.
Cod with Jerusalem artichoke and leek hollandaise.
Cod with Jerusalem artichoke and leek hollandaise.
Take a seat at one of the most sustainable restaurants we've ever been to.
Take a seat at one of the most sustainable restaurants we’ve ever been to.
King crab in a spicy crab soup with lemongrass and chili.
King crab in a spicy crab soup with lemongrass and chili.
Chefs Christopher Christiansen, Mads Revheim-Skjolden, and Jimmy Øien.
Chefs Christopher Christiansen, Mads Revheim-Skjolden, and Jimmy Øien.
A crooked carrot – pickled in carrot juice, grilled, and served with carrot cream and dashi.
A crooked carrot – pickled in carrot juice, grilled, and served with carrot cream and dashi.
Dehydrated tomato and boiled broccoli topped with quinoa.
Dehydrated tomato and boiled broccoli topped with quinoa.
A hanger steak "puff" with parmesan and chimichurri.
A hanger steak “puff” with parmesan and chimichurri.
Fermented beetroot bread and whipped butter infused with lamb heart.
Fermented beetroot bread and whipped butter infused with lamb heart.
An "egg" made of egg white powder, filled with smoked egg cream, chives, lemon, and cured egg yolk.
An “egg” made of egg white powder, filled with smoked egg cream, chives, lemon, and cured egg yolk.
Cock's comb chicharron with chicken liver and black currant.
Cock’s comb chicharron with chicken liver and black currant.
Chicken gizzard with celeriac confit, and grilled kohlrabi leaves.
Chicken gizzard with celeriac confit, and grilled kohlrabi leaves.
Restaurant Rest is one of Oslo's best restaurants.
Restaurant Rest is one of Oslo’s best restaurants.
Rowan berry leaves ice cream, almond butter, sour cream, pine shoot caramel, meringue chocolate chip, overripe apples, and raspberry granita.
Rowan berry leaves ice cream, almond butter, sour cream, pine shoot caramel, meringue chocolate chip, overripe apples, and raspberry granita.
Chocolate, cherry licorice sauce, ice cream, and cotton candy.
Chocolate, cherry licorice sauce, ice cream, and cotton candy.
Goat milk sorbet.
Goat milk sorbet.
Green apple with cinnamon cream.
Green apple with cinnamon cream.

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