Maaemo – Oslo

Första gången jag träffade krögaren Esben Bang Holmboe var fler år sedan, på ett event i London. Sedan dess har jag velat ta mig till Maaemo i Oslo, men på något sätt har jag aldrig haft vägarna förbi. I vintras tog jag mig i kragen och beslutade mig för att spana in Oslos krogliv – och Maaemo förstås.

Maaemo lyckades få två stjärnor i Guide Michelin efter bara 14 månader. Med tredje stjärnan skrev Maaemo och Esben Holmboe Bang mathistoria. Tillsammans med Geranium i Köpenhamn blev restaurangerna nämligen de första i Norden att få tre stjärnor.
Lunchen på Maaemo var en uppvisning i Norges mathistoria, serverat på ett förfinat, elegant och mycket delikat vis!

In english: First time I met chef owner Esben Holmboe Bang was many years ago, on an event in London. Since then I’ve been eager to visit Maaemo in Oslo. This winter I decided to check out what’s cooking in Oslo – and of course I had to make a reservation at Maaemo.

The restaurant was very much talked about when they were awarded two stars in Guide Michelin after only been open for 14 months. When they got their third star, Maaemo and Esben Holmboe Bang went down in history. Together with Geranium in Copenhagen they became the first restaurants to be awarded three stars in the Nordic region.
The lunch at Maaemo was a fascinating lesson in the norwegeian food history, served in an refine, elegant av very delicate way.

A warm broth of cabbage – aka ”FåriKål”
Caramelised jerusalem artichoke and lemon thyme.
Cornet with roasted yeast and smoked vendace roe.
”Lompe” with fermented trout and horseradish.
Raw razor clam from Nordskot with white currant and heather.
Grilled mahogany clam and fermented kohlrabi.
Emulsion of raw Norwegian oysters from Bømlo, warm sauce made from mussels and dill.
Langustine from Midsund – the claw cooked with fermented grains, langoustine brain and cream infused with roasted langoustine bones.
Langoustine from Midsund – the tail with pine and a caramel made of langoustine garum.
Lightly salted cod from the North – whey and parsley root.
Bred and butter – freshly milled Norwegian heritage wheat and homemade butter.
Pickled biodynamic onions, fragrant rhubarb root and aquavit.
”Rømmegrøt” – a porridge of very sour cream, dried celeriac and salted butter with plum vinegar.
Reindeeer – lingonberries and moss.
Frozen blue cheese from Stavanger Ysteri with pickled black trumpet mushroom.
Brown butter ice cream with molasses and roasted hazelnuts.
Warm Norwegian waffles made with beef fat and koji, brown cheese, preserved berries and whipped rømme.
The stairway to the kitchen.
The crew of Maaemo – Esben Holmboe Bang to the right.

You will find more pictures at onmytable.se.

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