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 baked blue potato with bleak roe and sour cream. This is how you make it.

 

Blaked blue potato with bleak roe and sour cream.

Ingredients:

Blue potato.

Bleak roe.

Sour cream.

Coarse salt.


Approach:

Set the oven at 190 degrees. 

Add the blue unpeeled potatos in a ovenproof dish and cover up with coarse salt. Put the dish in the oven.

When the salt is brown the potatos are done. Take it out of the oven and be ready with the bleak roe and sour cream.

Cut the potatos at the top and add a dash of bleak roe and sour cream. Serve and enjoy!

PS! Combine the taste with a glass of white wine!