Only a stone’s throw from Grotten, the artist’s residence where national bard Henrik Wergeland spent time next to the Palace Park in 1841, you’ll find an eatery that is quickly becoming a local favourite.
As part of Thon Hotel Slottsparken, Grotten Øl og Vinbar is popular with hungry and thirsty guests staying at the hotel. But more and more local residents and visitors to Oslo stop by to enjoy a break from the busy city streets and delicious, seasonal flavours.
Intimate wine bar in the heart of Oslo
First things first: What kind of place is Grotten?
"The line between wine bar and restaurant is blurred, but our concept is a wine bar with a strong emphasis on food. It’s the total experience that’s important to us, not what we call it," says Håkon Kavli, chef at Grotten Øl og Vinbar.
With room for 34 guests, Grotten is a small place run by a small team that makes the most out of the concept and space. According to Kavli, the ambiance is best in the evening.
"It’s low key and intimate. Lots of people say they think it’s a great place for a date."
Season-based
With a continuously changing menu, as well as dishes that evolve in line with the availability of ingredients and chefs’ mood, the seasons are who's really in charge of this wine bar in the heart of Oslo.
When we talked to Håkon Kavli, the capital was transitioning from winter to spring - which is clearly reflected on the menu.
"Right now, we're serving top-quality skrei, fresh scallops, white asparagus and excellent oysters. Mussels and pasta have become a kind of signature dish. We try to be uncompromising when it comes to choosing the best ingredients at all times."
Ripple effect of positive reviews
One of those who has been impressed by what Kavli and his team have achieved at Grotten Øl og Vinbar is Aftenposten’s acclaimed restaurant critic Erik Gulbrandsen. He gave it a score of five out of six after his visit, writing:
"A young, talented team, both in the kitchen and in the restaurant, make Grotten a wonderful addition to culinary Oslo. We'll definitely return!"
The chef appreciates the praise and believes it is invaluable for such a newly established place as Grotten.
"It has definitely put us on the map and we can see the effect, both in terms of the number of orders and number of passers-by who drop in for a glass of wine."
