Video: Rest Turning Food Waste Into a Fine Dining Experience

Sponsored by Augusta Arnesen

Sponsored by Augusta Arnesen

The name “Rest” means leftovers in Norwegian, 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

Address & Contact Information
Kirkegata 1-3, Oslo, Norway
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Chefs Jimmy Øien, Mads Revheim-Skjolden, and Christopher Christiansen at Rest.
Chefs Jimmy Øien, Mads Revheim-Skjolden, and Christopher Christiansen at Rest.
Pacific oysters (invasive species) in a chawanmushi egg custard with cucumbers, goat buttermilk, and dill oil.
Pacific oysters (invasive species) in a chawanmushi egg custard with cucumbers, goat buttermilk, and dill oil.
Tart of sea snails, bread emulsion with parsley and garlic, and wild herbs.
Tart of sea snails, bread emulsion with parsley and garlic, and wild herbs.
All the interior of Rest is bought at second-hand stores.
All the interior of Rest is bought at second-hand stores.
"Taco" of garlic mustard leaf with caramelized onions, and a tart made from bulky tomatoes.
“Taco” of garlic mustard leaf with caramelized onions, and a tart made from bulky tomatoes.
Skate gratinated with seaweed butter (made from winged kelp), grilled cream (about to expire) with mushrooms, and a mushrooms bouillon.
Skate gratinated with seaweed butter (made from winged kelp), grilled cream (about to expire) with mushrooms, and a mushrooms bouillon.
Ugly carrots. About 4 in 10 carrots look like this and are usually just thrown away.
Ugly carrots. About 4 in 10 carrots look like this and are usually just thrown away.
Yakitori-grilled carrots with carrot cream, fried yeast, and seaweed dashi.
Yakitori-grilled carrots with carrot cream, fried yeast, and seaweed dashi.
Rest is located in this quiet backyard on Kirkegata 1-3.
Rest is located in this quiet backyard on Kirkegata 1-3.

Did you eat at Rest yet? Let us know how your experience was in a comment below.

Disclaimer

This post is sponsored by Augusta Arnesen.

Anders Husa

Anders Husa and Kaitlin Orr are food & travel bloggers and creative content creators. From their base in Copenhagen, they operate the largest and most influential restaurant-focused travel blog in Scandinavia.

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