Savage — Restaurant in Oslo

The food, service, and wine pairings were all on point — thoughtful, well-executed, and memorable. The kitchen clearly has the skill to deliver at a very high level.

That said, there were a few misses worth noting. The Shapes of Nature menu is described as running 19–21 courses, but we received 15 without much explanation from the kitchen. It’s not the number of courses that matters so much as the lack of context — when dining at this level, guests expect transparency.

The atmosphere also suffered a little on this visit: a table of twelve was loud enough to dominate the room, making conversation difficult. At times it felt as if both the staff and the chef-owner were more focused on them than on the rest of the dining room.

Finally, I had read multiple rave reviews about their bread service, but it was skipped or overlooked at our table — a small thing, but one that adds to the impression that this may have been an off night in the kitchen. It happens, of course, but consistency is what separates the truly great from the very good.

Overall, I would still highly recommend this restaurant — the quality of food and pairings shows that the talent is absolutely there. I just hope the growing hype isn’t starting to overshadow the experience, as the pressure of stars can...

We were really excited to try this place, but sadly it didn’t live up to the hype. The menu felt very seafood-heavy, with barely any meat options, which made it feel a bit unbalanced. It’s clear the chef took a lot of inspiration from Japanese flavors, but the dishes didn’t really make sense together, and we struggled to understand the overall concept.

The gyoza was a miss—the skin was way too thick and chewy. The main beef dish was the most disappointing. It was so tough that the knife we were given couldn’t even cut through it. When we told the server, his response was that they don’t know what cut of beef they’ll get and can’t predict if it’ll be tough or tender. Honestly, that was a bit shocking—shouldn’t the cooking adjust to the cut?

He did ask if we wanted to tell the chef or make changes, but we said it was fine since we didn’t want to eat anymore anyway. After that, though, there was no follow-up, so we have no idea if the feedback even made it to the kitchen.

Overall, the experience just didn’t come together for us. The food missed the mark, and the lack of follow-up on our feedback was disappointing. However, the space itself is really nice and has a lot...

Had a phenomenal dinner at Savage. I did the Dimensions menu with the wine pairing and it was worth every penny (and the price wasn’t even that bad for a Michelin starred tasting menu). The meal itself was absolutely incredible. Everything tasted amazing and the presentation was innovative and gorgeous. The wine pairing was also innovative and excellent and I had many wines I’ve never had before. But the experience went far beyond even the meal. The vibes were phenomenal. The interior aesthetics were lovely, the music was stellar, and the staff were absolutely wonderful. I was served all my wines by the head Somm and found out at the end that I was served most of my dishes by the head chef and owner! Everyone I interacted with was kind, interesting, and clearly passionate about their work. I was there for 6 hours and it appeared that most diners were there for just as long or nearly as long, but I was never bored and was happy to spend my evening there. I would HIGHLY recommend Savage if you want a long, delicious, incredibly memorable meal...