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Maaemo Oslo Yelp Reviews
Latest Reviews On Yelp
12 Reviews
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Food was average to bad-fishy oyster, salty crab, bad glass
Food was average to bad-fishy oyster, salty crab, bad glass of Merlot (but nice Burgundy). Service nice but slow between one dish (about 30 mins). One person in party asked for no mushrooms but were brought them 2 times. What was over the top was the Chef came over to the table HOT and berated us (its always us Americans...who know nothing about good food:)) for providing feedback on above (when asked and we said nice things too). He suggested we could leave which we gladly took him up on (and paid way below his absurd 500$+ per person). Hard to believe a 3 star chef could act that way-he must have known he did not measure up.
Be the first to ReplyIt's a shame that Yelp hasn't updated Maamo's new location
It's a shame that Yelp hasn't updated Maamo's new location to it's new swanky venue, because I had no reviews to check out in advance, so here's my take on this 3-Star current world #47.VENUEIn staying with minimalist Scandinavian form, this place has an exterior without any clear sign that it's a restaurant and a bare bones entrance with just some coat closets. The popular thing to do now among many fine dining restaurants is to move diners from one room to another as their meal progresses. (Often via unmarked sliding door panels that look like walls that require motion or button activation). You start in a dark cozy wood underground lounge with comfy sofas for the first 6 bites/courses before they move you to the vast open kitchen dining room that seats 12 tables, with one long staggered seating per night. After 2 desserts, you are shuttled back to the lounge for some more sweets and aperitifs. I think the place is beautiful, but unless it is a real coincidence, it bears a staggering resemblance to Capetown's The Test Kitchen with a sprinkling of Melbourne's Dinner by Heston Blumenthal. Don't get me wrong, it's a stunning venue that we loved, albeit an all too familiar feeling.SERVICEAbsolutely top notch. Tight and formal but not uptight. Nothing but superlatives about their friendly, approachable and knowledgeable staff. FOODThe food started out strong and then petered out and fell at after the small dishes. It definitely is seafood and local ingredient centric, which is exactly what we were excited for, but again there was a familiarity of "this has been done before" among many of the dishes. The best three dishes were early on, the King Crab in Reindeer broth, the Oyster in seafood emulsion, and Sturgeon/Caviar in hazelnut milk. All were complex and delicious, though. The more "main" protein dishes were just OK and largely forgettable, one of which included an accompanied "brioche" that was so greasy we found it to be inedible. Desserts were an afterthought, which disappointingly included little bites at the end that tasted very much like the previously inedible brioche. WINEHubby didn't do wine pairing but had several reds, dessert wine and whiskey that were recommended and he loved them all. The other guests were absolutely over the moon about their wine pairings as well. Just a heads up though, the champagne they offer as soon as they seat you is NOT part of the tasting, you will be charged for it!DAMAGE$1000 for two with some wines that was in total about half the cost of a full pairing.OVERALLAbsolutely slam dunk service, wine and fun experience, but they really need to put some attention to their main proteins and pastry, which really ended an otherwise fun experience on a lower note.
Be the first to ReplyWe had to try Maaemo while visiting Norway because not only
We had to try Maaemo while visiting Norway because not only are they Michelin-starred, they're also ranked as one of the top restaurants in the W.O.R.L.D. Reservations are very difficult because they only have about eight tables and we were told you have to reserve a year in advance. The kitchen is situated upstairs and from our table, we were able to see the cuisine "curators" work their magic but also the synchronized descent and ascent of the serving staff as they delicately parade to and from our table to serve us a total of TWENTY courses! The menu is pre-fixe, you don't choose any food item and each course is served in synchronized flair. Each person at our table had their own separate waiter and plates were put down at the same time, broths were scooped simultaneously and with the same hand motion, bowls were picked up in parallel unison.....you get the point. But it is quite spectacular to watch. Many of the Michelin-starred restaurants that we've dined at - understandably - take their dining experience very seriously. Again, we understand and respect that they've worked hard and relentlessly to be rated. But this often makes for a less than pleasant dining experience. Dining should be fun and enjoyable. For us personally, when it gets too serious, it becomes stuffy and impersonal and this falls short of a great time. But Maaemo did a great job in taking their rating seriously with their impeccable service and food presentation AND great-tasting food. But above all that, we truly felt their sincerity in ensuring their diners are enjoying the experience. To which we did! We enjoyed the staff very much and had a great time dining here as we not only loved the food but was able to feel comfortable enough to chatter and converse and joke with our friends throughout dinner - sometimes completely forgetting the item that was just put down in front of us. Thank you to the entire staff at Maaemo for a wonderful night!(Just a friendly heads up, come here prepared to stay for at least 3.5 hours.)
Be the first to ReplyOne of my favorite restaurant experiences I have ever had -
One of my favorite restaurant experiences I have ever had - 20 course meal with juice pairings, each dish delivered to you by the chef that made it and they go through the ingredients. At the end of the meal they hand you a portfolio of the recipes. It was a long shot that I got in, as I called the day of and was put on a waitlist. They called back mid afternoon to let me know there was an opening. It was worth every penny!
Be the first to ReplyThe restaurant entrance is on the upper level of the
The restaurant entrance is on the upper level of the Schweigaardsgate, adjacent to a bridge. This is the original location, but they'll be moving in the next year or so. The interior has very high ceilings and a very clean, modern feel. The kitchen is upstairs, and each dish comes from the kitchen down a spiral staircase. I'm amazed that the servers don't fall, and they must have ridiculously strong quads. Maaemo means Mother Earth, so the menu is focused on local Norwegian ingredients. The menu highlights Norway from north to south. There's one tasting for NOK 3000 per person. They also had a wine pairing, but we got a bottle of Pommard, instead, since the pairing is mostly whites, and I prefer red. The menu - 1. Potato pancake with langoustine leg and elm leaves - the tiny leaves were perfectly placed one by one 2. Layers of yeast and flowers: Two thin crackers filled with yeast and morel cream, topped with forget me not flowers 3. Caramelized onion shell filled with horseradish, fermented mountain trout (traditional way of preservation) 4. Signature dish - on the menu since day 1. Norwegian oysters - flesh made into an emulsion, juices from the shell made into a gel. Topped with a sauce of mussels and dill oil 5. Mackerel: lightly pickled, with fermented white currants, pickle juice infused with gin 6. Scallop cooked in the shell: bbq style (smelled like bacon), on top of a celeriac puree, topped with a chicken fat and reindeer broth6. "Landscape of Norway": North coast langoustine cooked in spruce butter with spruce seasonings, presented on spruce branches 7. Turbot with white asparagus fermented foam, jasmine gel and black garlic, wood sorrel leaves 8. Bread course: Buttery brioche with birch - it had caramelized sweet edges and came with two butters: one with miso fermentation and another from a farm 7 hours north 9. Sour cream porridge topped with smoked shaved reindeer heart - I've definitely never had reindeer heart, but it was smoky and meaty without being too gamey. The brown butter with plum vinegar helped cut the richness 10. Veal sweetbread: with white onion marmalade, spring flowers , horseradish foam. I'm not a huge sweetbread fan, but the accompaniments were great with it 11. Cheese course: blue cheese from the west coast, treated with liquid nitrogen to make a frozen shaved concoction. It came with pickled black trumpet gelee and black trumpet powder on top 12. Desserts: a. Fresh milk sorbet and milk foam, fermented blueberry gel and rhubarb oil b. Salted butter turned into brown butter to make ice cream. Served with a hazelnut crumble, coffee molasses, and lightly salted butter sauce (like salted caramel) 13. To finish: a. Heart shaped Norwegian waffles: the batter was made with beef fat and then fried in beef fat. It came with local cloudberry jam and whipped sour cream b. Brown cheese tart with caramelized goat cheese c. Honey preserved pine cones: strong on flavor, interesting; save it for your final bite because it's definitely intense Service was impeccable and synchronized. We also had an opportunity to tour the kitchen and meet all of the staff, which was nice. Everything was pristine, and I really appreciated all the attention to detail (ex the arrangement of the elm leaves, the forget me nots, etc). There are only 8 tables, so definitely plan ahead.
Be the first to ReplyThis place is the highlight of Oslo.
I mean, if you're eating at a restaurant like this you know what you're getting into, but I can say it steamrolled every expectation. Every dish presented was impeccable at least and brain-shattering at best. I still dream about the grilled langoustine with pine-infused honey glaze. For a three Michelin starred restaurant it's also extremely unpretentious, and after the dinner I was presented with a copy of the menu tucked away in an art book featuring Norwegian landscapes and Norse gods; they made both the food nerd in me and the black metal nerd in me extremely happy. I can't recommend this place enough, and dream about going back when they reopen in their new location.
Be the first to ReplyGreat service of course as it is a 3 Star Michellen
Great service of course as it is a 3 Star Michellen restaurant. Best dessert I've ever had. Reindeer Heart was amazing. Endless Waffles at the end was unique. The juice pairing was underwhelming.
Be the first to ReplyThank you for a phenomenal evening at Maaemo! This was the
Thank you for a phenomenal evening at Maaemo! This was the perfect way to spend my 1st evening in Oslo and we were so fortunate to get a table from the waiting list! We've been to many of the best restaurants in the world and this topped our list! Chef is a true culinary artist! Every dish like the chicken feet, king crab miso, brioche cooked in lamb fat was incredibly delicious and all the ingredients were very creative. I was hesitant trying the smoked reindeer heart porridge, but you won me over. Alan, Charlie and the rest of the staff were impeccable and the made the experience all the more enjoyable. I wanted each of them to sit and join us for dinner when they brought out the next course. The kitchen tour topped off with raw milk course, frozen blue cheese course, brown butter ice cream course then the waffles course were all a perfect way to end a fantastic evening!
Be the first to ReplyGot to try chef Esben Holmboe Bang, the youngest chef got
Got to try chef Esben Holmboe Bang, the youngest chef got Michelin Star in Oslo, Norway, and the only 3 Michelin Star restaurant in Norway. What a treat, chef Holmboe Bang was kind, collected and just like a giant bear, tall and handsome! Serving you the infamous dish Caviar & Oyster, it was divine, melt in your mouth, the texture, chawannushi-like, the sauce, everything was perfectly together. This dish was what he has on the menu since Maaemo opened in 2010.Maaemo, received two Michelin stars 15 months after opening in 2010, in its first mention, and ranks 79th in the top 100 of the world's best restaurants, according to Restaurant Magazine, at the time chef Bang was only 27 years old, impressive!Getting a reservation is made even more difficult because the dining room, housed in a modern office block close to the harbour and new opera house, is tiny with just eight tables. Just like any other 3 Michelin Star restaurants around Europe, this is 1 of the hardest one to get in. So plan at least 8-12 months ahead of time.Chef Holmboe Bang dishes are amazing and meticulously thought out and played. So much respect for this chef, he has a strict policy to use local ingredients, wild, organic, sustainable or biodynamic. He got so much love and respect for Mother Earth (hint Maaemo). Ingredients are predominantly from Norway or the Nordic region. The server can explain to you where the food sources come. The meal begins with as many as small plates before you get to the first course.The Salted Aji fish was amazing. The Almond dessert was insanely light and good. The scallop, the prawn, everything was delicious.This is definitely 1 of a lifetime experience and an unforgettable meal ever! Thank you chef.
Be the first to ReplyI don't need to say it, but this place is brilliant.
So many things are truly unique about this place. The location, while hard to find, is in the burgeoning business and arts district of Oslo, and looks over the train station and the pedestrian bridge - it is so beautiful on a bright day. The staff at least appear to be so happy working - they are congenial, smiling, and cheery - artists who get to serve their art. We came here for a 1245 lunch, having not eaten at all for the day and ready for the magnificent lunch to happen. Dress was somewhat casual - we were probably the most dressed up with a button down and slacks and a sleeveless back dress with heeled booties. And while we normally do our tasting menus at night, I highly recommend doing it as a lunch. Our 16-course meal went a little less than three hours (vs. the 4 hours stated on the website), which was great because we had about an hour left to enjoy the sunlight outside. Now, onto the meal itself. We've been to too Michelin star restaurants around the world, and have spent our fair share of money on tasting menus. Whether or not you like the food (we loved the food), it is the most unique experience you can get - you'll never get food like this anywhere else in the world (yet). The leaves, the oils, the cheeses - the food is very much rooted in Norwegian traditions, and it was an awesome way to see how the traditional Norwegian dishes can be elevated through this meal. If you're on the fence, I would say you should definitely do it if you're an adventurous eater and are curious to see a Nordic take on the tasting menu. It's extraordinarily unique, and that experience makes it worth the money. Fun fact, 99% of the staff is international (they only have one half-Norwegian on staff), so that signals to me the true pull that this restaurant has on the culinary world. Once you commit, you won't be disappoin
Be the first to ReplyI would like to eat in this supposedly top and very
I would like to eat in this supposedly top and very expensive restaurant. However, I am very put off by their reservation. I tried to book a place just for myself as I am traveling alone. I found a date but when I selected 1 person there was no availability. Neither was for two. But for three and four suddenly there was place. Obviously, this is a money racket scheme!
Be the first to ReplyI had a great experience at Maaemo.
We booked a trip to Norway not knowing much about the country. After buying the tickets we found out that there was a. 3 Michelin star restaurant in Oslo - so we put ourselves on the waiting list and got reservations - what luck this try something new! The meal was delicious and features a lot of special ingredients from all around Norway, which was a welcome change since we had a difficult time finding authentic Norwegian food in Oslo. There were 16 courses when we visited so I won't describe them in detail. We also had the wine pairing, which was not limited to wine but included beer and sake as well. The food was expertly prepared and served as one would expect. The staff was also very friendly and happy to talk about the dishes. It was a nice touch that they invite the diners to come up to the kitchen to see how they work and ask any questions you may have. If I had to complain about anything, it would be that the location is not the greatest and the pacing of the 3 amuse bouche in the beginning was a bit too fast. Definitely loved it though. Happy I was able to get a table.
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