The restaurant was featured in the New York Times in 2017 as "redefining Nordic Cuisine", and offers a single 10-course menu with a natural focus on local seafood, such as handpicked scallops from diver and longtime collaborator Knut Magnus Persson – you will also find dry-aged meat and seasonable vegetable dishes on the menu. An extensive wine list with sustainable farmed wines, lets you choose gems from regions like the Jura and Burgundy, or you can go for one of the wide-ranging pairings.
Bruk inngangen mot Lille Lungegårdsvann. Her er det dørautomatikk, samt ringeklokke til betjeningen som vil assistere med trappeheisen. Lett å komme rundt i restauranten, god plass, og bord i fin høyde for rullestolbruker. Handikaptoalett. HC-parkering 50 m fra restaurant/museet.
