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!
Did you enjoy this video? Make sure to subscribe to our YouTube channel.
Did you eat at Rest yet? Let us know how your experience was in a comment below.
Follow Us on Social Media YouTube Anders Husa & Kaitlin Orr Instagram @andershusa @carnivorr Facebook Foodie Stories by Anders Husa Carnivorr
This post is sponsored by Augusta Arnesen.