SÖL Kitchen & Fire Reserve
Nº 01

The Card · Autumn

Seven courses,
written each morning.

This is the autumn card as it stands today. It moves — a boat comes in short, a frost takes the last of the leaves — and when it moves we print it again. Nothing here is guaranteed except the fire and the order of things.

The order of service
  1. 01

    Oyster

    Cold · Raw

    Native rock oyster, frozen sea-buckthorn, dill oil, a single grain of smoked salt.

    Day-boat, northern shore

  2. 02

    Bread & Ash

    Warm · Baked

    Barley sourdough baked in the dying fire, ash butter, cultured cream, toasted rye.

    Baked at 16:00, served at 18:45

  3. 03

    Scallop

    Warm · Cured

    Hand-dived scallop, seared over embers, brown butter, toasted grains, sea herbs.

    Hand-dived, Hjeltefjorden

  4. 04

    Turbot

    Hot · Line-caught

    Day-boat turbot, roasted on the bone, mussel cream, charred leek, fermented gooseberry.

    Landed the same dawn

  5. 05

    Game

    Hot · Wood-fired

    Wild venison, aged three weeks, cooked over pine, roast beetroot, juniper, bone reduction.

    Hardanger, hung in-house

  6. 06

    Ember

    Sweet · Smoked

    Smoked chocolate, burnt-honey cream, blackcurrant, a whisper of birch ash.

    Honey from the roof hives

  7. 07

    Birch

    Sweet · Infused

    Birch-sap caramel, brown-butter shortbread, a small pot of pine-needle tea, taken by the fire.

    Sap tapped in March, kept for autumn

Slices of rare venison with roast beetroot and charred onion in a dark bone reduction
Course five, plated at the pass. Venison hung three weeks, finished over pine embers.
Prices & pairings

What a seat costs.

One price, one menu, one seating. Everything below is per guest and includes service. We take payment on the night; the reservation itself holds no card.

The autumn menu, seven coursesOne seating a night, Wednesday to Sunday. Doors 18:30, first course 18:45.
NOK 1 850 per guest
Cellar pairing, six glassesPoured to the course, not to the bottle. See the Cellar.
NOK 1 150
Garden pairing, six glassesFerments, infusions and pressings made in-house. No alcohol.
NOK 780
Kitchen supplement — aged gameOffered from late October, while the hanging room holds.
NOK 320
Before you sit down

Things worth knowing.

Tell us about allergies and exclusions when you book, not on the night — the card is bought for twenty people and there is no second larder. We will always cook around shellfish, dairy, gluten and nuts given three days' notice.

There is no vegetarian card. There is a vegetable card, cooked in the same fire, the same seven courses, and it is the menu the kitchen is proudest of. Ask for it when you book.

The room is dark by design and the last two courses are taken by the hearth. Dinner runs about three hours. We seat guests aged twelve and over. Written allergen information is at the pass and we will bring it to the table without being asked twice.

Request a table