Restaurant & bars at Grand Hotel

Enjoy delicious Nordic dining in Oslo’s best location

Our newly renovated lobby now includes Othilia Lobby Bar and Palmen Restaurant

We have created a modern community feeling in a casual luxury ambiance. A place to meet, a place to enjoy delicious treats, savory dinning and delicious drinks. 

Our rooftop bar is re launched - Eight rooftop bar

Grand Hotel is re launching its fantastic rooftop bar with a new name and a new look. Enjoy delicious cocktails with a unique panoramic view.

Our newly renovated lobby now includes Othilia Lobby Bar and Palmen Restaurant We have created a modern community feeling in a casual luxury ambiance.…

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Chef’s Corner

Our creative and passionate chefs at Grand Hotel loves to share their self-made favorite recipes with guests and visitors. Here you will find a new recipe each month and you can create your own Grand dining experience at home. Invite your friends, family or simply enjoy it alone! Our chefs always emphasize fresh ingredients mixed together in the perfect harmony. This month our Executive Chef, Marcos Scorza, presents his recipe for Pickled Chanterelle toast . This is how you make it.

 

Chanterelle toast – pickled and pan fried chanterelle.

1 portion.

Ingredients:


1 slice of sourdough bread.

120 grs of chanterelle.

Salt, pepper and butter.

100 grs sugar.

10 cl white vine vinegar.

20 cl water. 

Parmesan cheese.

Herbs. Parsley or Chives. 


Approach:

Mix together water and vinegar, and boil up. Add sugar, and wait for the crystals to dissolve. Cool down and add 40 grs of chantarelle. Add some salt and pepper. Put it aside and let the mixture rest for 1 hour. 

Find 2 frying pans. Slice up sourdough bread, 2 finger-size. Melt butter in a frying pan and add the sourdough bread. Heat up on both sides until golden color. In the second frying pan, add butter and oil, and heat up the remaining 80 grs chantarelle for 2 - 3 minutes. Spice up with some salt and pepper. 

Put the toast on a platter and add the 80 grs of cooked chantarelle. Then, add the chantarelle from the brine on the top. Top it all off with some herbs and parmesan cheese on the top. Parsley or Chives is recommended. 

Serve and enjoy!