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Restaurant NYT the project where we seek inspiration in the northern Norwegian landscape to find ingredients that can complement existing culinary traditions
Our goal is to create a way to prepare food that gives our guests an experience of complete pleasure - and little wonder.
In the kitchen you will fint Hakon and Petter together over the pots having known each other and worked together for several years. They are both Bodo Boys and have their education and practice from the region, although they also have worked elsewhere. Their enthusiasm for the region and the city is reflected in the menu, and you might notice Hakon's passion for local herbs and ingredients that he has experimented with in their own garden.
Out in the restaurant you will meet the restaurantmanager and generalmanager Bjørnar. After several years as a chef in both brasseri- and fine dining restaurants, he has now taken over responsibility for the restaurant. Along with waiter Per, and sometimes even the chefs, he will make sure you receive the best service. The team's knowledge of both the food, wine and other beverages we believe will help lift pleasure to new heights.
We want to contribute to the culinary skills development and has therefore assumed responsibility for chef apprentices. Presently we have one in the kitchen; Isaac. We are, in other words five people in the team that will do everything to make our guests will have a pleasure based on the best culinary traditions interspersed with inspiration from the northern Norwegian landscape.