Modern Nordic, surplus-led
Rest.
Oslo, Norway$$$
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Modern Nordic, surplus-led
Rest.
Oslo
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"Michelin-starred Oslo kitchen built almost entirely from surplus produce."
Rest cooks with what other restaurants and producers can't sell, wonky vegetables, off-cuts, surplus dairy, and turns it into a sharply seasonal tasting menu. Vegetables lead; meat and fish appear when they make sense. A Michelin star and a Green star recognise both the cooking and the ethic.
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