At Kolonihagen Frogner we want you to experience the taste of the fresh produce from our immidiate and unique nature.
What effect does our climate and soil give the food that we eat? What happens during our long winters and short summers and how does this impact the produce and the farmers who grows it?
We want to showcase the full potential of the seasons. We make use of over 1000 year old traditions, as well as developing new methods. We want to continue the new Nordic cuisine, based on the well being of animals, organic principles and sustainable farming of foods.
-Chef Jørgen Ravneberg, september 2017.
- Room for 10 - 26 people
- 5/10-course menues
- Wine pairings
- Private meeting room with it's own entrance.
- Space for 50 people.
- Projector/screen + PA
- Wine/beer courses