The eccentric and fascinating world of one of Oslo’s most gastronomically bold destinations — Restaurant SAVAGE — where Executive Chef Andrea Selvaggini and his team introduce you to Norway’s finest ingredients and inspire with its daring and powerful spirit.
From the depths of the ocean and coastline to the vibrant heart of the city, and into the serene tranquility of the inland, while revealing the very essence of this magnificent and mysterious land.
In 2023, SAVAGE restaurant has received its first Michelin star.
SAVAGE is located next to the National Museum-Architecture, inside the Revier Hotel. The place is lively and popular, so if you want to get a table at the restaurant, you should take care of it in advance, there are always a lot of tourists and local gourmets.
You can choose wether you want to sit at the counter (the so-called “chefs table”, which is almost always occupied until the last seat) or have a private table in the main dining area.
The interior of SAVAGE is kept in laconic Scandinavian style with the use of natural materials, and large pots with broad-leaved plants and striking canvases of contemporary art on the central wall, specially painted for the restaurant — all of this give a peculiar originality and charm.
SAVAGE draws its inspiration from the unique past of Head Chef Andrea Selvaggini. Andrea was born and raised on the outskirts of Rome, and after starting his culinary journey in his native country, he continued it in France, Luxembourg, Spain, Mexico and now Norway. He’s been fortunate to work with top teams around the world in such renowned establishments as Quique Dacosta in Denia, Quintonil in Mexico City, Maaemo and Kontrast in Oslo.
Andrea’s cuisine is not only moments and memories in his culinary journey, but also a tribute to the untouched nature that serves as the raw material for his creations. Whether it’s Norway’s cold seas or its pristine forests, many elements originate deep in the wilderness and are then skillfully processed by a team of professionals, showcasing nature’s bounty.
You’ll be invited to sample the full Dimensions menu, which takes you on a journey of 21 small courses lasting three to four hours, or the abbreviated 9-course Refractions menu lasting a couple of hours.
To discover the spirit and inner energy of SAVAGE, without any hesitation we opted for the first version, and the rapturous impressions justified our choice.
The evening begins in the intimate green Lounge, where the first small bites are served in the bubbly accompaniment of Louis Roederer Collection 244 Champagne, France.
-Sunflower-shaped potato tuile, Oyster emulsion, Champagne gel, Oscietra Caviar
-Lobster Toast
-Reindeer Sandwich
-Kongeost Donut, Black Garlic
The tasting then moves to the main dining room, where you can sit back, relax and enjoy the amazing gifts of nature in the unparalleled presentation.
Act 1: Ocean
-Squid, Cucumber, Nori
-Tuna, Myoga, Wasabi
-Langoustine claw, Mushroom, Spruce, Koji
-Red Fish, Lobster Bisque, Hokkaido Rice
Act 2: Coastline
-Scallop, Seaweed Curry, Smoked Reindeer Heart
-Mackerell, Tomato, Elderflower
-Ajo Blanco, Kohlrabi, Smoked Eel
“The most important factor for us, as with other fine dining restaurants, is the raw ingredient, — Andrea told us. — We source our seafood from the rich Norwegian coast, the best meat and vegetables from trusted partners, we also work with small producers, supporting them and helping them to develop. We choose the best from each season. Our creative approach to cooking covers not only Norwegian flavors, but also the flavors of other cuisines, based on the experience of the whole team, because we have an international crew. We blend together flavors, textures and combinations from all over the world in our dishes.”
Act 3: City
-Bread & Butter — Bread served straight from the oven, using the finest organic flour from Hurum Molle
-Avo Toast
-Jerusalem Artichoke, Liquorice
Act 4: Inlands
-Tagliolini, Chicken Fat, Chantarelles
-Duck Leg Gyoza “Pekin*
-Duck à L’Orange
And to sum up all the unique parts of the evening, the dessert and petit fours are served.
-Blueberry, Sorrel, Plum Kernel
Petit four:
-Truffle
-Woodruff, Black Currant wood Sandwich
-Mushroom Craquelin
-Kelp Sandwich
SAVAGE features a large selection of Old and New World wines, designed for both classic lovers and those seeking something new. The wine accompaniment to the tasting menu, selected very carefully by the sommelier, includes interesting items from different winemakers around the world.
Wine pairing example:
-Quinto do Ameal, Loureiro, 2023
Vinho Verde, Portugal
-A.J. Adam, Hofberg Kabinett, 2022
Mosel, Germany
-Henri Prudhon, Saint – Aubin 1-er Cru, Cuveé Frison D’Avril 2021
Burgundy, France
-Cavalli, Reserve Chenin Blanc 2022
Stellenbosch, South Africa
-Moutardier, Carte D’Or Demi sec
Champagne, France
-J. C. Colombo, Verduno 2023
Piemonte, Italy
-Pursuit, Pinot Noir 2020
Sonoma County, USA
-Domaine Faiveley, Gevrey – Chambertin 1-er Cru Les Cazetiers 2020
Burgundy, France
-Weinlaubenhof Kracher, Beerenauslese, 2020
Burgenland, Austria
Dimensions menu
Price: 2500kr.
Wine Pairing: 2000kr.Refractions menu
Price: 1550kr.
Wine Pairing: 1100kr.
SAVAGE Oslo
Address: Nedre Slottsgate 2
0153 Oslo, Norway
Instagram: @savage.oslo
Text: Marina Timo
Photo courtesy: EATWEEKGUIDE
