Antonietta: From the Tuscan hearth to the heart of Oslo

By Celina Tran | Photos: Antonietta

On a crisp spring afternoon in Oslo, the scent of burning oak drifts through a light-filled dining room in Briskeby. Flames crackle in a grand, open hearth, and with the first bite, you are transported south to the rolling hills of Tuscany. At Antonietta Oslo, the heat is bold and the flavours are unmistakable.

At Antonietta, everything begins with the fire. The oak logs in the central, open hearth burn steadily throughout service, meaning that from the very first bite, the flavours are deep, smoky, and unmistakably Tuscan. “Our kitchen and restaurant are built around the wood-fired grill, and we draw inspiration from the Tuscan produce and traditions,” says general manager Theo Harnois Forsberg.

The restaurant’s story began in the medieval village of San Casciano dei Bagni, with the wonderful Antonietta. She learned to cook from her mother, who in turn learned from hers, and all her life, she has carried wood to the fire, chosen the finest cuts from the local butcher, rolled fresh pasta, harvested and simmered sauces from vegetables from the garden.

For decades, she has cooked quietly for family and guests, one of those being Norwegian music producer Tor-Erik Hermansen, who met Antonietta during a trip 25 years ago and instantly fell in love with her cooking, and has continued holidaying with her annually for nearly a quarter of a century. “Tor-Erik felt that Antonietta’s flavours truly deserved their own restaurant,” says Forsberg.

After a decade-long search for a place to build a central fireplace and a grill that fired oak logs as Antonietta does, Antonietta Oslo opened its doors to the public in September 2024.

Antonietta: From the Tuscan hearth to the heart of Oslo

Fun, fire and flavour

The menu is rooted in Antonietta’s recipes and techniques, as well as the smoky flavours of Tuscany. With her expertise at the helm, the staff has created a Tuscan grill concept with a refusal to compromise on quality and authenticity.

Antonietta: From the Tuscan hearth to the heart of Oslo

“The wood-fired grill defines the kitchen,” says Forsberg. “We have an incredible signature dish – grilled langoustines with brown butter, parsley oil, rendered San Daniele fat, finished with a scorching flambadou. Another highlight is our grilled Costata di Manzo, a Ribeye steak on the bone, sourced from gold-winning steak providers, Sashi. There’s also the lasagna al forno, layered with veal and three cheeses, and a delicate tartar with the finest Tuscan olive oil, Amalfi lemon and green pepper.”

Whether you stop by for a glass of wine, a quick bite, or a romantic plate of authentic pasta, the flame sits at the very centre – shaping every dish that leaves the kitchen and bringing a taste of Tuscany to the heart of Oslo.

Antonietta: From the Tuscan hearth to the heart of Oslo