08/09/2026
Oslo’s best value tasting menu? 🔥
Chef Eskil Otteskad and Sous chef Zico Offersen continue to fire things up in the kitchen at Youngstorgets OSLOSLO restaurant 🚀
Their monthly menu change creates pressure and anticipation, but it seems like these two guys only perform better and better with every new theme 👏
Their current «Skog» menu is a masterclass in one ingredient thinking. Six courses built entirely around the forest, with a strong focus on mushrooms from start to finish.
We had:
🌲 Amuse-bouche: Mushroom tartlet and forest broth.
🌲Forest floor: Chanterelle, crème fraîche, lingonberry.
🌲 Windfall: Grilled oyster mushroom, juniper berry, crispy chicken skin
🌲From stream to moss: Trout, dashi, spruce shoots
🌲The forest’s fall: Pasta, salsify, porcini
🌲In the deer’s tracks: Fallow deer, chestnut, blueberry
🌲Under the moss: Sponge cake, mousse, pine cones
While everything was good, two dishes stood out. The miso glazed oyster mushroom, grilled and paired with juniper and crispy chicken skin, was one of the best vegetable forward courses I have had in Oslo this year.
And the Dåhjort, fallow deer with chestnut and blueberry, was simply stunning. Clean, precise, and deeply seasonal.
Front of house matched the kitchen. Restaurant manager Polina Mamontova runs things with a steady hand and in a warm and professional way. The w**e pairing was thoughtful throughout, and in general you’re in very good hands here 😊👏
At 785 kroner for six courses, with a w**e pairing at plus 745, this is genuinely one of the best value set menus in Oslo right now. Go get the «Skog» menu while it’s on 👌
