 Brygg Magasin is a relatively new Norwegian magazine about coffee. The name translates to "Brew Magazine" and targets a small, but growing, niche of people who are passionate about the black gold. The first two issues were printed last year, and they've published two more in 2015 so far. In the latest issue, #02/15 in stores now, we are featured in an article about making breakfast & coffee in the morning.
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 The golden trio is cooking up something new. Baking, in fact, this time. Anders Braathen, Stian Floer andTom Victor Gausdal run the restaurants Smalhans, Hitchhiker, and Strand together. Now they are opening an organic and 100 % pure sourdough bakery at Vulkan, above Mathallen and next to Kontrast. It has been a life long dream for them, and together with master baker Pontus Blomberg they open the doors to their gluten heaven, Handwerk, this Friday the 24th of April.
 We love cocktail bars. The drinks look beautiful, the interior is well-designed, and they have an eye for quirky details everywhere. It is like entering a theme park for adults. In Oslo we have the vintage Fuglen, retro Bettola, old classic Morgenstierne and just recently we got the equally beautiful Vérité, Territorietand Torggata Botaniske added to the list. However, newly opened Himkok takes it a few steps further. It is the Disneyland of cocktail bars. This place has so much going on.
Andrea's dad, Pepe, recently opened a restaurant in the Black Forest in Germany called Colibri. It is mainly a traditional Peruvian restaurant, but it also serves some German dishes. Pepe says: "I will serve them a bit of German food until they learn to love Peruvian cuisine.”  Arroz Con Pato - Duck with cilantro rice  Ají de Gallina - Yellow chili chicken stew The name Colibri comes from the Nazca lines in Peru. One of them is called Colibri because it resembles the bird. It was actually a German woman named Maria Reich who discovered the lines. Thus, the name is a fusion between Peruvian and German, just like the concept of the restaurant. Last November Pepe was here with us cooking at Smalhans. We made Ají de Gallina and Suspiro a la Limeña. Last week he surprised us with loads of traditional Peruvian dishes. We made some pictures to show you how food from the Peruvian coast looks like. Believe us, they taste even better than they look!  Lomo Saltado - Sauteed beef back  Papa a la Huancaina - Chili creamy sauce on potatoes In the next days we will be making Arroz Con Pato. Which other of these recipes would you like us to post on the blog? Drop us a comment below.  Ceviche Mixto - Seafood and fish ceviche  Arroz Chaufa - Peruvian chinese fusion rice  Tacu Tacu - Beans and rice with pork schnitzel  Jalea - Peruvian seafood tempura  Cau Cau - Pork stomach  Kontrast, by Swedish chef Mikael Svensson, is not a new restaurant in Oslo. However, it recently closed down it's old venue at the Carlton hotel Guldsmeden in Skillebekk. We were actually there in February this year to check out the final menu before they moved (we might post it later). The new location is at Vulkan, just above Mathallen, and it opened this Wednesday the 8th of April.
 The amuse bouche. Dried cod skins with a dill mayonnaise and seaweed powder. The presentation was nice, but the taste was a little too fishy for our palates. Restaurant Manager Ola Larsson welcomes us in the door. It's a Saturday night and we booked a table just thirty minutes ago. Brasserie Paleo is half empty on this cold, dark January evening. Ola asks if we want something to drink before we eat and points towards the bar. "A glass of wine or perhaps a cocktail?" You had us at cocktail...
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Restaurants.Here you can find all the restaurants I visit and frequent. From Berlin to Helsinki and from Oslo to Lima. Archives
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