EATING at the MICHELIN star RESTAURANT Redefining NORDIC Cuisine (In-depth Review)

Is Restaurant Savage Oslo’s premier Michelin-starred dining destination at the moment? Join me in this exclusive Tastebud episode as I explore every aspect of Savage, from its dynamic culinary creations to its unique wine selections and captivating dining atmosphere.

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Led by the award-winning Chef Andrea Selvaggini, whose culinary expertise and innovative approach have earned him Michelin acclaim, Savage has quickly emerged as a standout in Oslo’s vibrant fine dining scene. In this detailed review, I’ll dive into Chef Selvaggini’s seasonal tasting menu, highlighting dishes crafted with Nordic precision, creativity, and flair. You’ll discover dishes featuring the freshest Norwegian seafood, organic produce, and innovative flavor combinations that are both bold and nuanced.

Accompanied by thoughtfully curated wine pairings and exceptional service, I’ll assess how Restaurant Savage stands up against my rigorous 100-point Tastebud rating scale. Does Chef Selvaggini deliver the luxury dining experience worthy of his Michelin accolade?

Stay tuned until the end for my full verdict, covering food quality, wine selection, service excellence, and atmosphere. Whether you’re planning your next gourmet experience or simply love fine dining adventures, this episode provides essential insights into one of Oslo’s most exciting culinary establishments.

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I ate the mindblowing 20 course tasting menu at one of the best Michelin starred restaurants in Norway, all to determine if its visionary young chef truly lives up to the acclaim. But let me warn you, if you’re expecting traditional Nordic cuisine, prepare to be surprised. What unfolds here is anything but conventional. I’ll get back to that. But first, welcome to TasteBud. I’m a Sommelier with 20 years of experience exploring the world’s best restaurants. On this channel, I provide honest reviews using my unique 100 point rating system, uncovering which fine dining restaurants truly stand out as the best of the best. Make sure to subscribe as I have tons of amazing restaurant reviews coming your way, and stay with me until the end of this episode, where I reveal the detailed scores and final rating for Restaurant Savage in Oslo. Because the big question is, does this restaurant deserve its Michelin star or not? Situated in the heart of Oslo at nedre Slottsgate 2, restaurant Savage is just a short stroll from the bustling Karl Johans gate and iconic landmarks like the opera House Aker Brygge, National Theater. And while the restaurant occupies a space within Reviere House, it boasts its own entrance on the opposite side of the building. However, today I enter through Revier’s main entrance on Kongens gate 5 as I have a scheduled meeting with this enthusiastic young man. Hello and welcome to the restaurant. Savage, this is Andrea Selvaggini. You need to execute Chef at Savage. At just 29 years old, Andrea made history as the first Italian chef to earn a michelin star in Norway, and he achieved this remarkable milestone in record time just seven months after the restaurant’s opening. Originally from the outskirts of Rome, Andrea brings a rich and diverse culinary background to savage. His experience spans multiple countries, including Italy, France, Luxembourg, Spain, Mexico and Norway. His impressive résumé features roles at world renowned establishments such as the Costa in Spain, Quintanilla in Mexico City and Oslo’s Michelin starred restaurants Hamel and Contrast. As Savage, Andrea has redefined the concept of a Norwegian produce focused restaurant with a bold and innovative approach. So the philosophy of our cooking and our style here has always been to don’t put any boundaries in terms of flavor, but still very local. And the products we use every year we change our menu philosophy or our main theme. Since we are a restaurant in a city, we want to break our customers who are drawn to the different ecosystem of Norway that has a lot of bounty in each one of them. So the main goal will be to bring the journey our guests through this journey, through the main ingredient of each dish, that we combine them with flavors and, texture from our memories and their different experiences. When dining at Savage, you can choose between two set menus. The Expansive Dimensions menu features 20 courses and is priced at €210, while the shorter refractions menu offers ten servings for €130. Wine pairings are priced at 185 and €120. Correspondingly. We opted for the full dimensions experience with the addition of the wine pairing and an optional glass of champagne. To start with, the total cost per person came to €425. That’s obviously a lot of money. So the big question there is, is dining at restaurants Savage worth it? Well, we just have to see. Arriving early for my reservation, I had the opportunity to join the staff briefing hall an hour before the first guests arrive. Good evening. Good evening. So tonight we have 24 restaurants. Savage operates with a small yet highly skilled team, six chefs in the kitchen and four in the front of house. While the relatively low number of front of house staff does have some impact in the overall service, I don’t think it will detract much from the dining experience. Or perhaps it will. I’ll get back to that when breaking down my ratings later in the episode. With the staff briefing complete, it’s finally time for service and I make my way to the Green room. Originally envisioned as a standalone speakeasy bar, this small, intimate space has been transformed into an integral part of the dining experience. As its name suggests, the green Room is adorned with lush plants and fresh herbs, creating a vibrant botanical ambiance. At its center, there’s a small table with a few chairs perfectly suited for a first small snack. Servings. Joining me tonight are my two good friends, Hobart and Maurice. You might recognize them from our in-depth review of the three Michelin starred restaurant Miam. If you haven’t seen that episode yet, I’ll make sure to put it in the end screen. It was honestly one of my very best restaurant experiences last year, so I highly recommend checking it out. It’s always a joy to share dining experiences like this with these two guys, and as we settle into our seats, there’s a palpable excitement and anticipation for the culinary journey that lies ahead. Our evening begins with a glass of champagne. The ground broke away from Perrier, showing. This elegant champagne is crafted from a blend of reserve wines. It’s 20% Shama, 40% Pinot Noir and 40% Pinot Noir on the nose. It offers delicate aromas of white flowers and fresh fruits like a lemon and peach, alongside yellow fruits such as apricots and mango. The fruitiness evolves gracefully on the palate, giving way to rich notes of butter, brioche and vanilla in a long, satisfying finish, this champagne strikes a perfect balance between structure, roundness and a subtle velocity, making it both fresh and complex. It’s an ideal companion for the four snack servings that kick off our dining experience tonight. The first snack arrives, setting a high standard for the evening ahead. This visually stunning creation is a delicate potato twill, meticulously crafted into the shape of a sunflower, its golden crisp petals and case a filling that exemplifies sophistication. A delicious champagne gel paired with a silky oyster emulsion delivering a burst of oceanic freshness to crown this exquisite bite. A generous dollop of for Sierra caviar from Bordeaux adds depth and a touch of indulgence with its briny, nutty flavor perfectly complementing the other elements. The balance of textures crisp, creamy and smooth, combining with the interplay of flavors makes this snack not only a feast for the eyes, but also a memorable introduction to the culinary journey ahead. Truly beautiful and delicious start to the evening. The second snack arrives, offering a striking contrast to the delicate flower theme of the first creation. This time, the presentation takes on a bold and dynamic esthetic, evoking a clear nod to another inspiration, a vivid departure that immediately captures the imagination going to continue with the second bite of tonight’s experience, and we’re opening our coastline back. We’re going to enjoy Small Tart, which is filled inside with the Catalan style of lobster salad, together with some pigments on aioli. And we talked it up with a small lobster shaped twill dusted with some tomato powder. This snack is a harmonious play of textures, with each bite offering a satisfying interplay of crunch, creaminess and subsequent surprises. Underpinning the dish is a gentle hint of Spanish temperament, weaving a whisper of warmth and spice into the flavor profile. The small snacks continue to arrive, and now our third bite is placed before us. While the first two were exceptional, our excitement for this one heightens as the waiter shares a tantalizing detail. So we now continue with the next bite of tonight, which is personally one of my favorite. We’re opening the act of the in lunch we’re going to enjoy, actually, a small toast or sandwich. It’s filled inside with the reindeer coming from Finnmark that has been aged for ten days in-house. We serve it in between these small crisps, which are made with sweet potato and colored with some squid ink. Together with the Ramzan emulsion, I’m captivated by the presentation, minimalistic and monochrome and embodying a refined, less is more philosophy. But don’t be deceived by its simplicity. This dish delivers an explosion of flavors. It masterfully balances contrasting textures, concentrated flavors, and a perfect touch of acidity. Truly excellent. I’ll wait. It returns with the final bite of the night, while the previous dish was her personal favorite, it’s clear that this one is equally exciting and promises to be another highlight of the year. My second favorite bites a small donut made with the cheese. Precisely. Get us, which translates to King’s cheese in In English. We serve it together with, black garlic and truffle coming from Umbria in Italy. Hope you enjoyed. While this bite was enjoyable, I found it to be somewhat more monotone in terms of flavor. Among the first four servings, this one felt the least exciting in my opinion, but who cares about minor critiques at this point? Because now it’s time to move to the main dining room. The atmosphere here is truly inviting. The space is open and bright, offering a clear view of the entire restaurant from any table. Its sleek, modern design features. Intentional and cohesive. While some might find the lighting a bit too bright. I think it complements the space well, enhancing the clean esthetic. There are trees, seating options, chairs at traditional tables, cozy sofas or stools at the long bar adjacent to the kitchen to. Our table is centrally located, giving us an excellent vantage point of both the kitchen and the wine room behind the bar. And speaking of wines, the sommelier begins our journey with the first wine in the pairing, a Portuguese white from vineyard where they’re made from 100% Loreto by Quinta do Army. All this wine is notable for being crafted by the first winemaker to plant Loreto in that region. It offers a beautiful balance of floral and fruity aromas, characteristic of well ripened Loreto grapes. With its light body, smooth texture and refreshing crispness, this wine boasts high acidity. However, due to the absence of barrel aging, it lacks significant structure, resulting in a very light mouthfeel. An elegant and refreshing start to the pairing. To this wine, we are being served a course which is a masterpiece of balance and harmony. At its center is a delicate tart filled with exquisite cured squid. Its natural briny ness enhanced by a subtle depth of flavor. Complementing this is a vibrant salad of fresh cucumber, Thai basil, and mint. Each ingredient adding layers of crispness and aromatic freshness. A finishing touch of salted lemon. Ties the dish together, offering a bright, citrusy lift that perfectly complements the richness of the tart. The Portuguese white wine continues to accompany us, pairing beautifully with the next stunning course as well. Dry eight loin of tuna that’s been cured with soy sauce and wasabi. This preparation brings out the tuna steeped mommy rich flavors while adding a subtle hint of spice that lingers delicately on the palate. The tuna is presented in a crisp, golden tart shell that provides a satisfying contrast to its silky texture. The dish is crowned with a generous amount of caviar, its briny elegance perfectly complementing the richness of the fish. Each bite is a symphony of flavors and textures, elevated by the wine’s floral and citrusy notes, which cut through the richness and leave a refreshing finish. The next wine is a German Riesling from the renowned and picturesque Mosel Valley, a region celebrated for its precise expression of both wine winemaker and terroir. Over the past three decades, Clémence and Rita, the shaman couple behind this wine, have cultivated a loyal following for their meticulously crafted, richly textured rieslings. Their wines are celebrated for their laser sharp clarity and unmistakable sense of place. This particular wine, sourced from the Rawdon Farm vineyard, highlighted on the historic Mosel wine map as one of the region’s finest, is a standout. The vineyards distinctive red slate soil imparts an herbal, spicy character balanced by a subtle, off right sweetness. The result is a wine with remarkable complexity and a perfect harmony of flavors. It’s an excellent wine on its own and an inspired pairing for the next course. One of Chef I’m last signature creations, this dish features a langoustine sandwich artistically shaped like a claw and brushed with India butter. Our idea behind it was that since everyone was serving the table, we wanted to dish with just the claw. In this case is a farce made also with the tails. But we don’t just pick the biggest one as long as they’re fresh. We use all types of langoustines and then we fill it up with this salad of claw. Slightly spicy on the side to kind of give a surf and turf vibe. We have a preserved spruce gel. On the top is an emulsion of sour cream, or the romance of Norwegian sour cream with fresh herbs and then an emotion of cep mushroom. It’s easy to see why this dish has earned its place as a signature offering, remaining on the menu since the beginning. This is such a fun and creative and delicious dish. Accompanying the langoustine claw is a stunning three layer sauce that showcases both innovation and precision. The base layer features the earthy depth of preserved spruce, followed by a middle layer of tangy sour cream infused with fresh herbs. The final touch is a rich mushroom emulsion topped with delicate crisps shaped like tiny crabs. Each layer adds its own unique flavor and texture, coming together to create a harmonious accompaniment to this already exceptional dish. So what we ask you to do is to think is a langoustine. So you think they grow with your hand, you dig in the sand and you catch all the crabs. The next course showcases hamachi in a stunning array of variations served in a traditional Japanese style. The centerpiece is a crispy nori shell filled with perfectly cooked Hokkaido rice, topped with a tartare made from the rich belly of the fish. The tartare is delicately seasoned with sesame oil, spring onion and ginger, adding a touch of spice. It’s an emulsion of sabi. While the dish is finished with the loin, which has been lightly smoked and elegantly pressed with that ponzu sauce. The result is a refined calm that is both visually captivating and deeply flavorful to complement this beautiful dish. A thoughtfully paired ginger saké from Sri Korma Nishiki is served hailing from the Japanese Alps in Nagano, a region renowned for its pure water. This socket embodies the area’s characteristic high acidity. The Kissan Sandbank Cuvée balances residual sugar with refreshing acidity, offering a smooth, rounded palate with notes of apple and aniseed. Unlike many ginger suckers, which can emphasize aroma of a flavor, this one delivers a rich, full bodied taste profile while maintaining the distinctive aromatic intensity of a ginger ale. The saga’s crisp acidity and complex flavor profile make it a perfect match for the hamachi and Hansen, each bite with a seamless interplay of flavors just like a good pairing should be at great work by the sommelier. Before diving into our next course, we served. The final white wine of the evening is South African Chenin Blanc from the renowned Cavalli estate in Stellenbosch. This elegant wine is fruit forward and supple, with aromas of fresh stone fruit, pear and sweet melon, complemented by the floral scent of peach blossom on the palate. Tropical notes of pineapple are beautifully balanced, with a delicate spice and subtle hint of vanilla from the oak, creating a harmonious and richly textured profile. To pair with this wine. Chef Andrea presents us with an exquisite dish featuring hand-dyed scallops from StyleGAN in northern Norway. The scallops are sliced raw to highlight the pristine quality and freshness, accompanied by an intriguing narrative. Sea stars, natural predators of scallops inspire the presentation. The scallops are topped with layering that’s Norwegian or Swedish. When this row and the luxurious brown butter seasoned with seaweed curry powder, the brown butter adds another richness that perfectly complements the natural creaminess of the scallops, while the layering brings a salty, clean brightness that refreshes the palate. Each element is impeccably balanced, showcasing the buttery texture of the scallops and the finesse of the seasoning. It’s yet another outstanding dish in my opinion, and yet another great pairing to elevate the experience. Following the scallops, we transition into another beautifully presented dish. Chef Andreas Italian heritage takes center stage with his creation pumpkin gnocchi, served with a root vegetable glaze and an Italian style mustard. The gnocchi are pillowy and rich, bathed in a glaze that enhances the natural sweetness of the pumpkin, while the mustard as a subtle, fruity sharpness. The dish is indulgently creamy and packed with flavor. Though I find myself wishing for a touch more acidity and texture to balance it still, these are minor details in what is otherwise a remarkable creation from the kitchen, a dish that beautifully showcases the chefs craftsmanship and roots for the pairing. We shift from white to red wine with an interesting detour through the world of orange wine. The selected wine is from single and peels, two innovative wine making friends from Burgenland in Austria. Their Cuvée Earthen Goddess is a shot of me, aged for 12 months in amphora, resulting in a quite funky profile. Aromas of quince, marzipan, salted lemon, pear and white tea make this wine a sensory adventure. While orange wines aren’t typically my preferred style. I have to admit this one was an exceptional pairing for the pumpkin gnocchi. Its complexity and unique character beautifully complemented the richness of the dish, elevating the overall experience. The Austrian orange wine accompanied us for the next serving as well, but while the first pairing was a success, this one fell short for me. The dish featured kohlrabi compressed in Koji oil and artfully cut into the shape of an origami. It was paired with smoked eel and a creative interpretation of ajo blanco, the traditional Spanish Alma’s soup. To finish the dish was drizzled with homemade almond oil and came with Chef Andrea’s own eating recommendations. And our comment tweet is to get the chopstick either in one bite, possibly, and finish off the blanco in the soup and the contents. While I appreciate the concept and philosophy behind this dish, I wasn’t particularly excited about the flavors. The kohlrabi is mildness, and the smoky richness of the eel didn’t quite harmonize with the eccentric character of the orange wine. The combination of aromas felt disjointed, leaving this course as one that, while intriguing, didn’t fully resonate with me with the eel course behind us. The sommelier finally pours the first red wine off the evening and is a personal favorite. This wine features Tempranillo, one of my go to grapes from one of my favorite regions. Why? Many Tempranillo, especially those from the OHA, undergo extensive barrel aging. This version from Goyo in Ribera del Duero takes a different approach, offering a non oaked expression. The grapes are hand harvested, stamped and fermented with wild yeast in steel tanks, undergoing three months of skin maceration before being aged entirely intact, bottle without fining, filtration or added CO2. This wine showcases a fresh, unadulterated character. Is juicy. Style is exactly what I love on the nose. It offers soft red berry aromas with hints of spice and tart cherry. The palate is just shy of moderate in weight, with vibrant acidity and flavors of ripe berries, pepper and a subtle earthiness. This wine pairs beautifully with a next course Asian inspired gyoza filled with cured duck leg, black cabbage, lingonberries and blackberries served in a broth of ferment at morels and spruce oil, a fantastic concentration of flavors and textures. The balance of boomy acidity and richness is impeccable. Easily one of the standout dishes of the night, it exemplifies Chef Andrés skill in crafting surprising, thoughtful flavor combinations. As we reflect on the meal so far, we all agree it’s been a long time since we experienced a restaurant with so many wow moments in a single evening. Truly outstanding work by the entire team. We continue the evening with another red wine, this time journeying overseas to California’s iconic Napa Valley, renowned for producing some of the world’s most captivating Cabernet Sauvignons. This region consistently delivers excellence, and this wine is no exception. Crafted by Rick Foreman, one of Napa Valley most respected winemakers with over 50 harvests to his name, this is La Grande Roche, the second label of Forman Vineyard. While labeled as a Cabernet at some new, this cuvée also incorporates Cabernet Franc, but Tiverton and Merlot, creating a wine of impressive depth and complexity in the glass. It presents a striking dark red you with brilliant clarity. On the nose, it offers enticing aromas of licorice currants balanced by dusty herbal notes, hints of tobacco and cedar. The palate is bold and structure, with firm tannins, vibrant acidity and an undeniable power and persistence. With such a robust wine. It’s only fitting that the next course brings equally bold flavors. The presentation of a selection of knives leaves no doubt as to what to come next. Setting the stage for a dish that promises to be as compelling as the wine itself. See, I have three different kinds. The blade of the knife is exactly the same, all of them, and the handle is the one that differs. Our anticipation rises even higher as one of the chefs present us with the meat reindeer from northern Norway. The reindeer meat is presented with an exceptional sauce made from its bone stock, and rich with juniper and black pepper. Beneath the meat lies a velvety variety of Jerusalem artichoke infused with elderberry, offering a smooth, supple, sweet foundation. The dish is further elevated by the addition of sherry gel, crispy rye shards and delicate fried artichoke skins, adding layers of texture and bursts of complementary flavors. This is yet another stunning course showcasing what I believe to be some of the finest meat Norway has to offer. The gamey richness of the reindeer takes center stage and enhanced by the bold, aromatic sauce. Every bite reflects the essence of Norwegian terroir, with earthy notes reminiscent of forest floor and herbs, beautifully balanced by the bright, acidic freshness of the berries. It’s a dish that truly captures the spirit of the land and the skill of the kitchen, with the main meat course behind us. We transition to the Swedish side of the menu is finally dessert time. In the glass we are treated to a risotto. This rather 100% gargantuan egg sweet wine from Veneto in Italy. This wine is nothing short of exceptional, regularly earning 96 to 98 points of wine critics as James Suckling aptly put it in his latest review. Among the greatest sweet wines of the world, let’s get that straight. The wine boasts rich notes of honey and bitter orange marmalade, which pair beautifully with the first dessert, a sea buckthorn sorbet accompanied by a parfait of yogurt and honey and Earl gray custard, and a fermented sauce made from sea buckthorn and honey. This dessert is everything I love cold, fresh and perfectly balanced with high acidity and concentrated sweetness. It’s a vibrant and refreshing way to round off an incredible meal, leaving a lasting impression of creativity and fitness. Except the meal wasn’t quite over yet. We’re treated to a final round of pedicures, a sweet conclusion to an extraordinary dining experience, and who better to introduce this last indulgence than Chef Andrea himself? Let’s hear what he has to say. Last bites of tonight. We start with this little cookie, the story behind it. In Italy, every household glass is a box of Danish cookie. We open up to him and he’s like, I think it’s from your grandmother. So you never find this beautiful cookie. So we wanted to make the cookies without the box. And it’s about a cookie filled with, like of the current food, like I toffee and fresh. The current will come from all the sugars. Then we have our seaweed. Three different types of seaweed. That all being by the same guy. I’ve been to on the like, understanding the outside layers. Caramelized, buttery, you know, sugar kept inside is roasted ganache. And then seaweed taught me how it’s do it ice cream sandwich with truffle and pecan nuts. So it’s, truffle ice cream, like I’m telling it. And then we finish off with our citrus fall leaves. Three different type of citrus. You do the gamut. And the sushi. Each leaf representing a different type of citrus ice cream that we combined all three of them. And the ganache of miso and chicken. So for the first three, there is no specific audience. I would just recommend to finish with the leaves because they’re sour and slightly bitter as a person. And while I’m usually not a big fan of the sweet bites, at the very end, I find myself to roughly enjoying these. Aside from the ice cream, the peripheries were a light, crisp and refresh really balanced exactly what you want to close out a meal. They provided a satisfying conclusion to the evening and set the perfect stage for us to reflect on the incredible experience we’ve had tonight. Now let’s break down the scores to see how Chef Andrea and his team measure up. But before we dive into the details, I want to take a moment to thank you for watching This Far. If you enjoyed this episode, I greatly appreciate it. If you could give it a thumbs up and subscribe, your support helps me continue showcasing the world’s best chefs and restaurants. Thank you. Now for the scores divided into the following four categories is design and atmosphere. There’s a lot to admire about the space, but a few aspects stood out as first, the lighting design feels somewhat overlooked. The typical approach of dimmed ambient lighting with focus illumination on the tables isn’t applied here. Instead, the lighting is more evenly distributed throughout the room, which impacts the ambiance, giving a sense of exposure and reduced privacy. Additionally, the restroom facilities are located outside the restaurant down in the basement, and are shared with the rest of the Revere House for a restaurant at this price point. This setup doesn’t align with expectations. Despite these points, the overall design and atmosphere remain impressive. Earning a solid seven out of ten points. Now for the service category with a maximum score of 20 points. This is a critical category. Let me start by saying staff at the restaurant Savage are phenomenal. The service strikes a perfect balance between being friendly and laidback, while remaining highly attentive and professional. The presentation of both food and wine is excellent with consistent timing and precision throughout the evening. That said, there are small areas for improvement details like assistant with chairs of returning from the restrooms to find perfectly folded napkins were missing. We also ran out of water on a couple of occasions. These are minor issues that won’t bother most guests, but can be expected at this level. We rate the service at 16 out of 20 points. The next category is the wine and beverage pairing. As I’ve detailed throughout the meal, the quality of the wine served was very good. There were some excellent pairings, though a few didn’t work as well. With a menu featuring so many courses, some wines need to pair with multiple dishes. A challenge for any sommelier. For the price, perhaps we could expect a touch more, but overall they did a good job and this category earned 17 out of 20 points. Last but most importantly, the food category with a maximum score of 50 points. Let’s get straight to it. Restaurant Savage comes remarkably close to maxing out the consistent, high quality creativity and innovation throughout the meal were nothing short of extraordinary. We award the food an outstanding 49 out of 50 points, placing it on par with culinary heavyweights like three Michelin starred Miami and up on Yelp, both of which have graced the world’s 50 best lists for the total score. Restaurants Savage achieves an impressive 89 out of 100, placing it firmly in the upper tier of the very good restaurants classification, and just one point shy of the outstanding restaurant tier. Conclusion. To answer the question posed at the start of this episode does the restaurant savage disservice. Michelin star? The answer is a resounding yes. In fact, based on tonight’s experience, I believe they deserve more in my opinion. Restaurant Savage is the clearest candidate for an upgrade to two Michelin star in Oslo for 2025. If you enjoyed this review, you don’t want to miss my in-depth review of the three Michelin starred Maya, which you can check out right here. Thank you for watching and I look forward to see you in the next one.