Statholdergaarden

Statholdergaarden is Bent Stiansen`s gourmet restaurant. In 1993, Bent Stiansen became the world master of the culinary contest, Bocuse d`Or. He and his team have developed Statholdergaarden into one of Oslo`s and Norway`s best restaurants.

Each day Bent Stiansen and chef Torbjørn Forster create a six-course gourmet menu full of surprises. The menu varies according to the time of the year and we pride ourselves on using Norwegian produce when it is at its best. The day`s menu includes three starters, chiefly with fish and shellfish, before we move to the main meat course, cheese, and dessert. Obviously you can choose fewer courses if desired. In addition, we have a rich a la carte menu, which reflects the produce of the season. Our cuisine is based on the best European tradition of food, with touches of inspiration from other areas of the world.

We have an abundant wine cellar with more than 500 types of wine to choose between. The wine cellar holds 8,000 bottles in all price classes. We mainly select from the old world: France, Italy, Spain, Germany, and Austria, however we have recently obtained many good wines from New Zealand, Australia, and America.

For each day`s menu, our accomplished sommeliers create a wine menu to match the food.

Our waiters are managed by Edvard Skramstad. He and his team work to ensure that our guests feel comfortable and at home. We place high requirements on the expertise of our waiters, however their knowledge is never overbearing since our goal is for our guests to enjoy themselves and to find a moment for relaxation in their busy lives.

Statholdergaarden is a fine old building at the crossroads of Rådhusgate/Kirkegate in Kvadraturen, the heart of Oslo. The house dates from 1640 and was built for Peter Gruner, Master of the Mint.

At the end of the 1600s, the governor Ulrik Fredrik Gyldenløve moved into the house and lived there for 20 years. It was at this time that the foundations were laid for all the festivities that are still held in Statholdergaarden today.

The restaurant now comprises five rooms of different sizes. The largest and grandest is the Cleopatra Room. This is a corner room, and the ceiling is decorated with Northern Europe`s most impressive plasterwork ceiling. This depicts Cleopatra`s dramatic death as she allows a poisonous snake to bite her breast, whilst her handmaidens look on as shocked witnesses. Old Egyptian figures worked in the style of the time (1760), late baroque to early rococco, surround the ceiling.

At the side of the Cleopatra Room, we have Tordenskjold`s Bedroom and Tordenskjold`s Bathroom. These rooms are small, but suitably impressive for private rooms.

In the entrance to the restaurant there is a small lounge for guests to take drinks, and at the side of the lounge lies The blue Room. Here we can lay on an impressive dining table for 12-14 people.

The room is suitable as a splendid private room.