Maaemo Norway Restaurant food Tuukka_Koski

Maaemo, Norway

D

espite the frigid temperatures in Norway this time of year, we’d happily risk frostbite for a meal, even a snack, at Maaemo. Currently praised as one of the best restaurants in the world (see The World’s 50 Best Restaurants list), Maaemo’s head chef Esben Holmboe Bang brings you on a complete “journey through the Norwegian landscape.” Maaemo offers an astounding relay of dishes inspired by the changing seasons and their first offerings. Bang’s approach is to embrace the landscape and natural surroundings – something integral to the spirit of Norway.
 
He says of his impressively efficient tasting menu: “the style and length of our menu requires a great deal of time to prepare. We must plan ahead and prepare for the autumn and winter months. Out of necessity, we are very interested in preservation techniques as a means of producing interesting flavours during this time. Whether it is deciding upon the best way in which to infuse the flavour of pine into a milk sorbet, or finding a Norwegian ingredient which will bring acidity to a autumn mushroom dish, we strive to find the best solutions and answers to our many ideas and questions. In doing so, we hope to contribute our discoveries and help define the cuisine of Norway.” Indeed, Bang is building some serious street cred for Norway. Gone are the days of using Noma as a culinary measuring stick. It’s time for a new standard and Maaemo is it.

Maaemo Restaurant Helsinki Finland chef Tuukka_Koski

Maaemo Restaurant Helsinki Finland food Tuukka_Koski

Maaemo Restaurant Helsinki Finland Tuukka_Koski

Maaemo Restaurant Helsinki Finland Jimmy Linus

Maaemo Restaurant Helsinki Finland Tuukka_Koski

Maaemo Norway Restaurant food Tuukka_Koski

Maaemo Norway Restaurant food Tuukka_Koski

More information at www.maaemo.no




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