The flavours of western Greece, shaped by the sea and centuries of exchange.
5-course · 2.550 NOK
Enquire About This Menu
View all Private Dining menus
The Experience
The Ionian Sea draws from the cooking of western Greece and the Ionian islands, where seafood, olive oil, vinegar, spices and slow-cooked sauces reflect a long history of cultural exchange. Savoro, bourdeto, kritharaki and mandolato shape the culinary language of the menu.
Norwegian scallop, king crab and turbot bring the character of cold northern waters into that framework, creating a menu that moves from bright sweet-and-sour flavours to deeper shellfish, spice and charcoal. Richer and more layered than the Aegean Table, it is an expression of the Ionian coast through a contemporary Noêma perspective.
The Menu
01 · Norwegian Scallop
savoro · rosemary · raisin
02 · Charred Octopus
white bean skordalia · tomato · pepper · confit lemon
03 · Norwegian King Crab
kritharaki · shellfish bisque · saffron · cultured cream
04 · Charcoal-Grilled Turbot
bourdeto · smoked potato · lemon
05 · Mandolato · Lemon · Almond
almond cake · mandolato parfait · lemon coulis · nougatine
Make It Your Own
Each menu is carefully composed as a complete dining experience. Individual dishes can be substituted upon request to accommodate preferences, allergies or dietary requirements.
Wine Pairing
Wine pairing can be arranged to complement the menu.