SÖL Kitchen & Fire Reserve
Nº 02

The Cellar · Autumn

Six glasses,
poured to the plate.

The list is short on purpose. We buy from growers who farm without herbicide and bottle without correction, which means small parcels, uneven years and a cellar that changes shape every season. Nothing is poured here that the kitchen would not drink standing up.

The cellar pairing

Built to the card, not to the label.

Six glasses across seven courses — the bread and the birch take no wine. Quantities are measured to the dish, so the pairing is roughly a bottle and a half between two guests over three hours. NOK 1 150 per person.

  1. Glass one · with the oyster

    Skin-contact riesling, Mosel

    Four days on skins, no sulphur at bottling. Salt and quince against the sea-buckthorn.

  2. Glass two · with bread and ash

    Farmhouse cider, Hardanger

    Wild-fermented, two winters in old oak. Cut for the ash butter.

  3. Glass three · with the scallop

    Chardonnay, Jura

    Under a veil, oxidative, faintly nutty. Meets the brown butter head-on.

  4. Glass four · with the turbot

    Savagnin, Alto Adige

    High-altitude, taut, unwooded. Holds its line through the mussel cream.

  5. Glass five · with the game

    Blaufränkisch, Burgenland

    Whole-bunch, no new oak. Pine smoke on the wine and pine smoke on the plate.

  6. Glass six · with the ember

    Aged tawny, Douro

    Twenty years in cask. The only fortified wine in the room, and it earns its place.

Growers and vintages move with what we can get. The shape above holds; the exact bottle on any given night is written on the card at your place.

A moody northern coastline under grey cloud
The same cold water the oysters come from sets the first glass. Salt before fruit, always.
The garden pairing

A flight with nothing in it.

Made entirely in-house from the same beds and the same fire — no bought soft drinks, no dealcoholised wine. Six pours, NOK 780. Roughly a third of the room takes it, and it is poured with the same ceremony as the cellar flight.

Sea-buckthorn shrubBerries pressed in September, cut with cider vinegar and rested six weeks.
Spruce-tip kombuchaSecond-flush tips picked in May, fermented eleven days, lightly carbonated.
Roast barley kvassFrom the same barley as the bread. Malty, low-sweet, served cool.
Blackcurrant leaf pressingLeaves steeped cold overnight. Poured with the ember course instead of the tawny.
The room below

How the cellar is kept.

References on the listAbout a third are Nordic or from growers we have visited.
312
Bottles under the floorThe cellar is the old cold store beneath the pass; it holds 11 °C without help.
~4 000
Corkage, one bottle per tableNothing already on our list, please. Tell us in advance and we will have the right glass ready.
NOK 350
Bottles poured by the glass nightlyAnything open at the end of service is finished by the kitchen, never re-poured.
9 – 14

If there is a bottle you want opened, write to us before the night and it will be standing up and ready. The full list is read at the table — we do not hand out a book, because half of it would be wrong by the weekend. See the card for what it will be poured against, or take the whole cellar for an evening on the private dining page.

Ask the cellar