“We want the ingredients in what we make to be a focal point, so if we serve a potato, we want it to look like a potato – not some fancy version that tries to be something it’s not,” says managing director of Fish & Cow, Tommy Oppedal Raanti, who has been with the restaurant for one and a half years. The menu is international, which means that it does not focus on a particular country; on the one hand, it features traditional Norwegian classics such as fish soup, but there are also non-Norwegian dishes such as steaks, burgers and, in the summer, American-style barbecue ribs.