For over 25 years, Lars Erik Underthun's classic restaurant Feinschmecker has been open. None of the top restaurants in Oslo today have existed for so long.
This makes Feinschmecker a unique institution in modern Norwegian cuisine: Over two and a half decades, Lars Erik Underthun has delivered cuisine at the highest level to his guests at Frogner.
This book is a tribute to Feinschmecker, Lars Erik Underthun, Chef Vinay Tangen and their team.
Written by Norway's perhaps foremost food writer today, Morgenbladet's Knut Stene-Johansen. Recipes and tips give us the best of Feinschmecker's French-inspired cuisine. At the same time ask the book: What is a classic restaurant? What is required of love of commodities, of creativity and food pleasure, of co-workers and communities, to continue delivering top-class food over 25 years?Feinschmecker - a classic kitchen is an exploration of a professional tradition and a food philosophy, as much as a journey in the restaurant's long and rich history.
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