+47 986 25 911
%20(1).png)
CHAPTER 7
THIBAUT GAMBA
One Michelin star chef Thibaut Gamba defines his culinary identity as modern, generous and distinctive. A cuisine of emotion, rich in techniques and cultures discovered through his remarkable professional experiences in France, the United States and Norway.
CHAPTER 6
PALACE GRILL & CRU
1st and 2nd October 2022, Rock & Roll Gastronomic Royalty were in town in the form of Erik Tufte of Palace Grill and Yen Tran of Cru Vin og Kjokken...an unforgettable assault on our tastebuds and senses!
CHAPTER 5
BU:R
“I choose to honour my Italian heritage, even though I am proud of half- Dutch blood. I choose to be patriotic because I want our Italy to shine again in the beauty of its works and of those who experience it, especially in these post pandemic times”
CHAPTER 4
TÈRRA
Valerio Serino and Lucia De Luca are the people behind Il Mattarello Pasta and Tèrra Restaurant in Copenhagen.
Since the very first day, sustainability has been a top priority for them. Season after season they have been working to reduce food waste to the minimum. In 2021 Tèrra won the Michelin Green Star, a reward based on the degree of sustainability for the culinary venture.
CHAPTER 3
MIKAEL SVENSSON
Chef Mikael Svensson's cooking philosophy is all about working with sustainable and organic ingredients from local producers. The dishes are based on seasonal produce and foraged ingredients, and thus, the menu evolves constantly throughout the year.
"A Swedish chef who has found his way to the hearts of the diners in Oslo, Mikael Svensson, is passionate about cooking sustainably and showcases this through his cooking at his Michelin-starred restaurant Kontrast." (FOUR Mgazine)
CHAPTER 2
J2 - Modern Korean
Having been fixtures of the vibrant Asian Fusion scene in Oslo for many years, best friends and Chefs June and Lee opened the tiny 26 seat J2 restaurant in Bislett in 2019, and have since taken the Capital by storm!
A "Modern Korean Restaurant", where they call on their heritage and the culinary delights of Korea offering a tasting menu delivered with the sublime, symphonic elegance of the finest New Nordic traditions.
CHAPTER 1
MARCO STAGI
Characterized by his eclectic style, Marco Stagi has a top-notch curriculum despite his young age. Among several experiences in Michelin-starred restaurants, his most relevant experience might be at the Belgian three-starred restaurant Hof Van Cleve, directed by Peter Goossens.
Since September 2020 Stagi is leading his own team at Restaurant Bolle in Bergamo. The restaurant's name, "Bolle" (Bubbles), represents and defines the concept of evolution, exactly like when water brought to the boil changes its state in vapor, a richness, a continuous movement.
