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Statholdergaarden

OSLO

Statholdergaarden

Opening hours

Monday - Saturday

18.00 - Midnight
Sundays (Easter, Christmas and New Year and Whitsun and during the Norwegian 3-week summer break)

Closed

Tilbake

Statholdergaarden is one of Osloʼs best restaurants

Statholdergaarden is Bent Stiansen's gourmet restaurant. In 1993, Bent Stiansen became the world master of the culinary contest, Bocuse d`Or. He and his team have developed Statholdergaarden into one of Oslo's and Norway's best restaurants.

Each day Bent Stiansen and chef Torbjørn Forster create a six-course gourmet menu full of surprises. The menu varies according to the time of the year and we pride ourselves on using Norwegian produce when it is at its best.

Statholdergaarden lies in Osloʼs historic quarter, ʻKvadraturenʼ [the quadrature], and the building dates from 1640. Ulrik Fredrik Gyldenløve, the King's Statholder or Steward, lived in the house at the end of the 17th century and gave his title to the restaurant. The beautiful stucco ceilings date from the 18th century and are considered the most beautiful of their kind in Norway.

Statholderens Food & Wine
Statholderens Food & Wine cellar is the more informal restaurant, which lies below Statholdergaarden in the original, white, seventeenth century vaulted cellar. Their speciality is an exciting seasonal menu, the theme of which changes every seventh week.

E-mail [email protected]

Phone 22 41 88 00

Website

www.statholdergaarden.no

Address

Rådhusgate 11
0151 Oslo

Bocuse d´Or, the world masters of cuisine

In 1993, Bent Stiansen won the world most prestigious culinary competition, the Bocuse d´Or. Bent was the first person from Norway to become world master. The competition is named after Paul Bocuse, who was the world`s most famous chef. His restaurant was located 10 kilometres outside of Lyon, in France. Lyon is a town that Bent knows well. In 1983, he worked for the then famous Michelin starred chef, Alain Chapel, in Moinnay, two miles north of Lyon. There, Bent learnt much about the mysteries and secrets of flavour. This period of residence formed the foundations for Bent`s victory ten years later at home.

His winning dishes were:

Fillet of turbot filled with fennel and Norway lobster tartar,
served with three garnishes and lobster anise

- and -

Truffle fried beef fillet with leek and chanterelle duxelles served with three garnishes in a port wine sauce

Bent Stiansen started his career as an apprentice at the Hotel Continental in 1980.

He was the Nordic junior master chef in 1982. In 1990, he won the first Norwegian culinary championship and was awarded King Olav V's Kongepokal (King's Trophy). From 1986 to 1992, he was a permanent member of the Norway's National Cooking Team.