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By HypedAbout · 20 places · Oslo
Restaurants food creators can't stop filming in Oslo — ranked by total YouTube views across every creator on HypedAbout.
I like how it's crispy. The sugar is crispy on the top.
M. So, that is a good hot dog. full the snap of the casing, the soft and smooth
That is such an incredible dish. The reindeer, it's just like really good beef in flavor, but possibly even better.
That is so tender. The fat has melted, rendered into the meat, keeping it juicy and hydrated. You can almost taste the countryside Norwegian pastures.
up. Oh, that's a beautiful waffle.
preserved and cured. That is pork paradise. Oh, that's so good. Let me cut
That is really tasty. Oh, and those mashed peas are nice. Starchy, really condensed. thick. Okay, I'll go for some
Oh, that is great. The sweet acidity.
This year, the standout serving was the main course: dry-aged quail served with celeriac, smoked hay butter.
The choux was our favorite item, light and airy with a crispy, sugary edge filled with an amazing vanilla cream.
We also loved the sourdough bun with butter, cheese.
One favorite here is the anchovy toast – a buttered, toasted piece of bread with salty, garlicky toppings.
On our visit we enjoyed a moist chicken terrine with curry.
They excel at classic cocktails here – their Mai Tai is one of the best we've had.
We also love their play on a Ramos Gin Fizz, a sparkling banana milkshake that's way too easy to drink.
oysters when we were starting here I wanted really good oysters and I tasted like all the different kinds of oysters and gapan had these Utah Beach ones and it just blew me away how they were William was pretty small she and a half
goes l in the bushes this is the best french fries in town I love fries and I didn't want to just do salt so we make a special oil few different secret ingredients and then we put that over and it just gives a little extra very the langest in here is amazing my
crew norian organic duck liver crumble of mushroom duck breast with ch in some coffee some uniper and salted sugar of course a few bites of Heaven let's
unbelievable we are in tosan malv Ando
so it becomes a very HRI restaurant SC in my opinion it's the only dish that we're not allowed to change been on the menu since they open the restaurant back
this guy is juicy there we go
these and built shrimps with some crabmeat - and lemon juice some dill pepper odd and chopped red onions and we're going to serve it on top of a grilled brioche with some salad
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