ChefsEye Eating Out @bokbacka in Oslo.

Mackerel, Elderberry, Rapeseed &Rheinhessen White Asparagus.
Peas, Asparagus from Hvassar, Lemon & Bone marrow.
Langoustine from Midsund, Penny bun & Cress
Goats cheese Ice cream,Taragon & Beetroot from Havnahaga.

We have been planing to eat @bokbacka for some time now and were lucky to get a table on a Thursday night. BokBacka is a small restaurant with a capacity of only 31 customers at once, which suggests that they are more focused on the quality of the food and eating experience rather than the quantity.

We got a table at the bar where we could see the open kitchen and the chefs hard at work. We decided to go for the tasting menu with a few extra additions as we wanted to try as many items on the menu as possible. The live plating and the interaction with the chefs made the experience more personal and more memorable. The food itself was flavorful and original. The dish that stood out the most was the beef chuck, juniper, radish, malt & rosemary, the beef was succulent and packed with flavor and accompanied with malt and rosemary just melted in our mouths. The pea, asparagus from hvassar, lemon and bone-marrow dish was delightful would have liked more grated bone-marrow on top but all in all a great dish. The langoustine was cooked in front of us on a hot salted stone and served with a dried penny bun crumb and cress. The dish wasn’t included in the tasting menu but it’s a must try. The only criticism that can be pointed out is our sweet tooth craving that wasn’t fulfilled by the dessert. Personally we felt the goats cheese ice cream and beetroot would be amazing for a starter rather than a dessert as it is more savory than sweet.

All in all, the dining experience was great, it introduced us to new flavors and their parings as well as a masterclass in execution. It is definitely not a cheap night out, however, we feel the price is well justified.

 

Food 5/5

Service 5/5

Atmosphere 4/5

Price 4/5

 

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