Skrei

Right now it's peak season for skrei, and you'll find it on the menu at several of our restaurants. Skrei is cod that grows up in the Barents Sea. When it is in its prime it comes to the Norwegian coast to spawn. In Norway, we have strong traditions of serving skrei with liver and roe, which is only available during the skrei season, that is from January to April.

At Brasserie Rivoli you will find, among other things, pan-fried Lofoten crab with delicious side dishes for both lunch and dinner. And at Code they serve Skrei and lobster sauce, yum!

At Stock you will also find skrei on the menu, with smoked fish velouté or mussel sauce, depending on whether you are there for lunch or dinner.

Lobster

Shellfish, and especially lobster, can also be found on several of the menus right now. Did you know that shellfish are actually best in winter? The lobster is at its best in the months of October – March, and at Brasserie Rivoli they are currently serving a delicious lasagna with lobster and king crab for dinner, it must be tried!

Winter truffle

The winter truffle is the most sought-after and aromatic truffle, and it is in season from December to March. At Code Restaurant, truffle is one of the specialities, and right now you can find truffle together with veal on the dinner menu. Winter truffle is the best of the black truffles, it is also called "the black diamond of the table". The taste is aromatic and delicate.