Reviewed for 360 Eat Guide
Chef Svein Trandem and his partner in wine, Sara Johansson, previously worked at Maaemo before branching out to start their own spot in 2018 – Einer. Seasonal Nordic ingredients are celebrated here as you select either the “Animalia” or the “Botanica” (vegetarian) tasting menu (4 or 6 courses). They serve lots of our favorite natural wines in the restaurant, as well as in their underground wine bar, Einbar.
Looking for more great spots for food and drinks in Norway’s capital? Check out our city map of Oslo!
Underneath restaurant Einer is Einbar, their natural wine bar.
A beautiful entrance to the Einer courtyard.
Starting with a glass of Laherte Freres Blanc de Blancs Brut Nature Champagne.
First bites: onion cake with buttermilk cheese, and peas and elderflower on a chip.
Oyster mushrooms, leeks, and malt mayo in a cabbage broth.
White asparagus, crème fraîche, gruyere, and cabbage.
Langoustine with leeks and pumpkin compote.
Green asparagus with koji, butter, and a crisp of cured egg yolk.
Michael Gindl – Flora 2018.
Foradori – Manzoni Bianco Fontanasanta 2017.
Passionate sommelier Sara Johansson.
Skate with a cauliflower purée, cabbage, crème fraîche, lumpfish roe, and chives.
Chef Svein Trandem previously worked at Maaemo before opening Einer.
Braised baby goat terrine with rutabaga, pickled mustard seeds, onions, and dill.
Fried fermented potatoes, salt baked onions, yeast emulsion, and yeast chips.
Celeriac yellow beet “taco”, and a grilled whole celeriac.
Black apple and onion-glazed pork neck with brown butter emulsion and salsify leaves.
Koji buttermilk pancake filled with hazelnut cream and rhubarb, and salted caramel ice cream.
Petit fours: juniper carrot cake with buttercream, and a potato doughnut filled with lingonberries.
A close up with the juniper carrot cake!
Have you been to Einer? Leave a comment below.
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Anders Husa & Kaitlin Orr
Foodie Stories by Anders Husa
This meal was reviewed for the 360 Eat Guide.