BACCHUS Spiseri & Vinhus, translating to Eatery & Wine House, has taken Oslo by storm since its revamp last year. The restaurant celebrated its 25th anniversary in 2015 by transforming its café-style venue into an eatery, focusing on local produce and a wealth of choice in terms of beverages. “This truly is a place for diners who enjoy and have a genuine interest in food and wine,”says head chef Jon Marius Sletten. The restaurant, however, does not encourage a white table cloth atmosphere. On the contrary, the style compares to a cosy old pub in the UK, although with more stylish décor. 

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