Sentralen Restaurant A First Look at the Menu of Even Ramsvik & Co

Yesterday evening we attended at test night at Oslo’s brand-new restaurant Sentralen. This eatery can seat more than 100 people and is located in Kvadraturen in the heart of Oslo. The official opening is Tuesday the 8th of March, but head chef Mads Andre Hansen is doing test dinners now to prepare the team of cooks and waiters and tune each of the dishes. In case you missed my sneak peak inside Sentralen restaurant, I’ll recap: This is the latest project of Even Ramsvik and the chef ensemble called Lava. Together with Tom Victor Gausdal of restaurant Strand, Anders Braathen of Smalhans and Stian Floer of Hitchhiker they are running a restaurant, a bakery & pizzeria and two bars in this huge, newly refurbished community center.

Even Ramsvik back in action
Even Ramsvik back in action

Most of the restaurant was filled with restaurateurs, wine importers and the like. Just to be clear: this was not a free meal. We paid for our food and drinks, although the prices were reduced to compensate for the fact that it was a test night. Afterall, both the food and service needed some tweaking. Nothing really big though, and I imagine it should be sorted during these test dinners with the feedback from us and others. Julie was also there, so check her post for more pictures. Smaken av Oslo listed the whole menu.

Bone marrow, parsley and grilled sourdough bread
Bone marrow, parsley and grilled sourdough bread
2013 Pierre Frick, Cremant d'Alsace, Brut, France from NonDos
2013 Pierre Frick, Cremant d’Alsace, Brut, France from NonDos

The menu is not clearly divided into starters, mains, and desserts. Instead, it’s a long list of dishes, and each has been marked with an indication of how filling it is. You’ll still find the smaller savory dishes at the start, bigger savory dishes in the middle and cheese & sweet desserts at the end. About six starters (NOK 75 -130), six main dishes (NOK 110-135), two cheese platters (NOK 85-95) and four desserts (NOK 65-95) along with three different bread servings (NOK 35-75) make out the complete menu. The style is, as Even Ramsvik described it, a continental brasserie using high quality, mostly local and seasonal ingredients. One of the first things I noticed and knew I had to order was the svele. This Norwegian pancake was a classic dessert serving from Ramsvik at his now-closed restaurant Ylajali. At Sentralen restaurant it’s a savory starter instead, filled with lumpfish roe, sour cream, dill, and onion. Very delicate and tasty.

"Svele". Norwegian pancake with lumpfish roe, sour cream, dill and onion.
“Svele”. Norwegian pancake with lumpfish roe, sour cream, dill and onion.
The flower girl Hedda
The flower girl Hedda

As you can see the style is very casual at Sentralen restaurant. The food comes out from the kitchen on big plates or wooden boards and is meant to be shared. The presentations are rustic with a contemporary touch and should be recognizable if you have dined at Smalhans in particular or at Hitchhiker. I think the only point of improvement we gave as feedback was about the grilled sourdough bread. It was supposed to be crunchy to the bite, but with a soft core. The pieces we got were a bit too hard to bite, especially at the edges. Also, the bone marrow could have needed some more time in the oven or a higher temperature. Apart from that, we had some lovely dishes, and I only wished I could have tested more from the menu. I might just have to return to Sentralen restaurant …

Grilled sourdough bread with chicken liver paté and pickled vegetables
Grilled sourdough bread with chicken liver paté and pickled vegetables
2013 Remi Poujol, Le Temps Fait Tout, Languedoc, France
2013 Remi Poujol, Le Temps Fait Tout, Languedoc, France
Skate wing, parsley, capers and Røros butter
Skate wing, parsley, capers and Røros butter
Terje is the restaurant manager
Terje is the restaurant manager
Veal sweetbreads, thinly sliced mushrooms, caramelized Jerusalem artichoke and chicken broth. One of my favorites as I am a sucker for rich umami flavors mixed with the sweetness from the Jerusalem artichoke.
Veal sweetbreads, thinly sliced mushrooms, caramelized Jerusalem artichoke and chicken broth. One of my favorites as I am a sucker for rich umami flavors mixed with the sweetness from the Jerusalem artichoke.
Tom Victor Gausdal
Tom Victor Gausdal
Cabbage, morel & pistachio. Way more tasty than the ingredients suggest.
Cabbage, morel & pistachio. Way more tasty than the ingredients suggest.
Kalvedans
Kalvedans
Crispy & glazed pig, soy sauce, acidic carrot, onion and miso
Crispy & glazed pig, soy sauce, acidic carrot, onion and miso
2013 Contadino, Frank Cornelissen
2013 Contadino, Frank Cornelissen
Lemon cream, meringue, laurel oil and yogurt soft ice cream. It's even better than it looks...
Lemon cream, meringue, laurel oil and yogurt soft ice cream. It’s even better than it looks…
Stian Floer
Stian Floer
Hedda's absolute favorite dish!
Hedda’s absolute favorite dish!
Soft ice cream and winter apples with croquant
Soft ice cream and winter apples with croquant
A complimentary cocktail in the winter garden after the meal
A complimentary cocktail in the winter garden after the meal
The Winter Garden
The Winter Garden

Are you excited to check out the new Sentralen? Please leave a comment below with your first impressions.

Lagre

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