Spisestedet Feinschmecker

Here is a free tip for the management: The dining experience begins when the guest sits at the table, not when they are waiting in the hallway. Our visit was a complete contrast. The kitchen delivered absolute perfection, but the arrival was a disaster. We were kept waiting 25 minutes past our booking in the foyer. We received plenty of verbal apologies for the delay, but they became meaningless the moment a waitress handed us menus in the entryway and tried to bully us into ordering our main courses while we were still sitting on the waiting bench. When I politely explained that I prefer to order at my table, she became visibly annoyed and tried to argue about kitchen logistics. I come here for the atmosphere, not to help you optimize your kitchen workflow from the wardrobe. This unprofessional, pushy behavior completely soured the evening. It is shocking that a place with such high culinary standards allows its front-of-house staff to treat guests like cargo. Great food, but I have zero desire to return to a place that doesn't understand the basic boundaries of service

Excellent! Eating here is definitely a unique experience and so much attention is put into every detail of it! Food is excellent, nothing more to say. Except, after such an exceptional meal and culinary experience I was a bit surprised to see that the coffee was just like your average grocery store or Nespresso coffee. A bit weird after so much though is put into everything else, and considering the coffee is the final thing you receive as well, so minus 1 star for that. My suggestion would be to consult with Tim Wendelboe, one of the best coffee roasters in the world that happens to also be in Oslo, and have them supply beans and set you up with a few of the nice Wilfa coffee makers and how to brew it properly. It would be a much better final touch to the experience, you could even present the details of the coffee to the customer as well like you did with each dish! :) Will be back for sure, but hope you level up the coffee before then! :)

Absolutely amazing. We had the chefs menu comprising of 6 courses - tomato and burratta, scallops, fish dish, lamb, cheese plate and desert. We also had the wine menu which was perfectly tailored to the food and we could not recommend it more highly. We choose to start the night in the bar with champagne. The service was lovely and was telling us stories of the restaurants past, the delicious wine and dishes we were about to have and make the evening even more special.

Fantastic and beautiful food! Lovely flavours on the 8 courses we had. The staff had full control, we were taken care of the entire stay. Everybody was nice and knowledgeable. Will definitely come back!

An extraordinary find. We were just in the Frogner neighborhood and stopped in and were lucky to get a table. Had no idea that we were in store for the best dinner of the year! (On Winter's Solstice!) Ordered the Jul (Christmas) menu, of course, and it was a wonderful progression: First a little taste of onion soup; an extraordinarily fresh scallop tartare with a sprinkle of caviar; and a delicious little cod loin with green pea puree, tiny bits of bacon, and hollandaise (a flat sauce spoon, thoughtfully provided to scoop up every drop. The feast culminated in a grand, glazed duck breast with an anise and celery puree, all on an amazing sherry sauce. For dessert a "simple" chocolate terrine with candied orange zest, pickled qumquat, and a scoop of orange sorbet. Michelin should hand out several stars to the chef, Lars Erik Underthun. World class. The service was perfect, the room elegant and comfortable, the other tables surround by happy, well-dressed diners. Feinschmecker is not just worth a detour. It's worth a trip!

Lost a Michelin star, but that is fine. No overly extravagant presentation, just delicious food served in a simple and neat style. Classical quality, great service, and a very nice atmosphere. What more can you want?

Excellent service coupled with delicous well presented creations!

Great food, nice interior design and nice chef, but expensive, noisy place, annoying perfume smell, kind of cramped/tight. High average clientele age.