If you are in the Nydalen or Storo area, head to Brasserie Ceres on Vitaminveien for dinner. This warm and friendly brasserie has a varied menu featuring local and seasonal ingredients.
Social sharing concept
The entrance to Brasserie Ceres is halfway between Thon Hotel Storo and ODEON IMAX cinema, right by the Storo Storsenter. Anyone who enjoys good food and drinks in relaxing surroundings will feel right at home here.
"Our primary focus when relaunching our brasserie concept has been on three things: We are an eatery for the neighbourhood, hotel guests and visitors to the area, we serve good food with a social sharing concept at reasonable prices and we take sustainability seriously," says the restaurant.
The joy of sharing food
The sharing menu concept intertwines with modern-day food culture in Norway. Choosing between a variety of small dishes makes it easier for guests with different food preferences and allergies, while also providing a fun and social way to share a meal.
"At our restaurant, you can mix and match as much as you like." Most people choose three to four dishes per person, but you can also simply order one and enjoy it in the bar before moving on.
So, the small dishes on the sharing menu are equally perfect for one person or a group.
"One of the advantages of being connected to a hotel is that we can have larger rooms we can use as needed. We can accommodate large parties of up to 200 people and also have a separate room for private gatherings," says the restaurant.
Local ingredients
In Roman mythology, Ceres is the goddess of fertility and agriculture - a fitting name for a brasserie with a focus on seasonal ingredients and quality wine. The menu changes throughout the year, but one thing stays the same: Many of the ingredients come from local suppliers who care deeply about animals and nature.
"Some ingredients, such as nuts, chocolate and coffee, come from far away, but we always make every attempt to buy ingredients produced in Norway."
In the open kitchen, for example, dishes are prepared with meat from the family-run Nyyyt in Rogaland, cheese from Eiker Gårdsysteri and organic gourmet mushrooms from Soppkompaniet in the heart of Oslo. The herbs are grown in the lab at Lille Blad in Askim and in the summer, the brasserie gets its vegetables and berries from local producers, while the fish is often bycatch, meaning fish not specifically targeted and which often does not end up on the plate.
The bar is located in the heart of the restaurant. With a good selection of locally produced beers, cocktails and an extensive wine menu, it is a natural meeting point for people on the go.
"At the bar counter, you can enjoy a small dish and a refreshing drink before moving on to your next destination."
