Katla — Restaurant in Oslo

I don't usually write a comment but I felt that I had to for this. To put it simply, I felt the food was either racist or ignorant. We were served a few Asian... inspired? dishes. There was a pan fried celery root served with hoisin and chilli sauce that was neither here of there.

Next was what looked to me like some shrimp, cooked mapo style (but they had it with black pepper rather than sichuan pepper corn) topped with ginger sauce that usually goes with steamed white chicken and to be eaten with steamed buns. I get that they're trying to do their own interpretation of a dish. But it's just too many different Chinese dishes put together, and it doesn't even really work. It felt like something that I would put together and eat if I didn't go to the grocery for a few weeks and my fridge is empty. The Norwegian shrimps in this dish also had a weird texture and was flavorless.

Next came the larb salad, although I can't tell how authentic it is, I can definitely say that it's dry and lacked punch and character. It was so dry and bland (for SEA standards) that it definitely didnt need the rice. There are larb dishes you can buy from street vendors for 50baht that is so much better than this dish. Our lovely server that night was Thai, I was so tempted to ask for his thoughts on the dish.

The last main was a grilled turbot served with a curry sauce and kale. The turbot was well cooked. The sauce was good. But did it go together? Not sure. Maybe this is where the rice from the previous dish should have gone.

Really bewildered by these dishes. Although the people around us seems to be quiet happy and I have to say we were the only Asians in the restaurant. It's nice that they're highlighting Asian dishes in this spot but they were neither done right or innovative. They neither represented the culture well or took it to the next level or a different direction. They all just felt like leftovers put together out of desperation. Makes me wonder is the dining scene in Oslo so lacking of GOOD Asian options that this is considered acceptable? I won't even go to good. I don't understand how this has a cult status amongst chefs and foodies

I do have to commend the wine pairing is indeed fantastic, our server was lovely. the...

Continuing the tradition from Pjoltergeist at their new and spaciously modern location downtown, Katla offers a tasty, well composed menu at a decent price.

Off to a great start with delicious lefse/naan with dried raspberry and chicken paté, so good you could eat that for the rest of the night. Followed by the highlight of the evening with awesome maki rolls and habachi seared tuna. Delivering great smoked notes and truly magnificent texture.

The signature takoyaki dish is not for me. The octopus balls are a bit too mushy and the sauce carries too many notes of sweet ketchup. The bonito flakes stick to your palate a bit too much. Somewhat bland and lacking in texture, but a good representation of Japanese Street food.

Airy and creamy muscles soup was classic and tasty with a hint of sherry. Smoked squid with an absolutely amazing green broth based on fennel I think, was superb, salty and acidic, but the squid was borderline chewy in texture.

Pork rinds with horse tartare was both inventive, fun and super tasty with a surprisingly fresh taste. Another dish I could eat forever. For the main course they opted for the seasonal Christmas plate of ribs, red cabbage and gravy. I really don't like eating out in December as most restaurants feel they have to offer a Christmas dish, but Katla's is probably the best I've had. Super juicy and tender pork, perfect crispy skin and well seasoned and fresh cabbage with a creamy and stable gravy. Top notch, but I really don't see the need for these dishes in December.

The desert had all the flavours I love: coconut ice cream, lime, coriander and a really ripe pineapple. Excellent finish.

All in all I was really pleased with the dishes. Service was attentive enough, but nothing exceptional. Prices are good for what you get and the wine list is satisfying, though it seems you get a better deal if you're willing to pay a bit more for your bottle.

A really good step into 'the big leagues' for this once underground team and I think they will enjoy great success. Hope they can keep mixing it up and create even more great dishes. Great atmosphere with smoky tones from the kitchen, trademark 90s hip hop music and a minimalistic modern interior.

Absolutely...

Born out of the legacy of Pjoltergeist Chef Atli Mar Yngvasson opened Katla, a space named after an Icelandic volcano that serves a nightly tasting and bar bites focused on flavors from Korea, Thailand and Mexico.

Migrated from a small basement to soaring ceilings and 45 seats, the open kitchen with lots of fire stretched in front of a larger one in back, Katla utilizes mostly local ingredients but bold flavors and family-style service to impart a vibe matched to 80s rock playing a bit too loudly overhead.

Quite the opposite of “New Nordic,” Atli’s cooking more focused on Meat and Salt than Flowers or fermentation, it is with Frozen Margaritas in hand that most guests get started on small bites including August’s Pork Rinds matched to Bacon Aioli and Crab Tostadas complimented by creamy Avocado.

Lighted by lamps and expansive windows, service not particularly friendly but efficient, course three finds Turnips softened by Milk amidst Mussels and Roe while its follow-up of spicy Prawns are good are their own but better atop fluffy freshly steamed Bao.

Loading everything with Umami, quite unlike his Scandinavian contemporaries, Turbot arrives next in a sizable portion flecked with char, each bite picked or sucked from the bone nicely cooked and ready to be eaten on its own or augmented by condiments including Salsa, Peppers or Rice.

Open late at the bar, Pepper Crab a favorite amongst walk-ins choosing to eat a la carte, Katla’s Duck Mole eats every bit as earthy and aromatic as many in Mexico while Dessert of housemade Chips, Coconut Sorbet and piquant Chocolate is as tasty as...