Bar & Kitchen

Jacobs Bar & Kitchen is a restaurant in the city center with a focus on local ingredients,sustainability and good ethics. We consist of a handful of experienced chefs who have backgrounds in such several wellknown "star restaurants" that former Bagatelle and Oro in Oslo. We do not hide the fact that several of them have won prestigious awards in spite of young age, winners of Seafood Chef of the Year in 2005, 2008 and 2010 and the Nordic culinary competition Linie Award 2009.

Øystein Næss Vallestad which holds the post of head chef, jobs for philosophy in which food is to the real bone marrow, with little dilldall and much taste. We want to provide sustainable ingredients, preferably local and focus on meat and seafood in relation to the season. On our menu you will find no farmed fish or endangered species such as tuna and salmon. We serve local beauties like saithe, Norway lobster, mussels and mackerel. We select and the "difficult" parts of the animal, meat that must benurtured and given love to get a good result, as his cheek, neck, chest and shoulder. The food is made with an eye for good craftsmanship, good taste and quality.