The Salmon: The secret to success is knowledge and quality

Imagine knowing exactly where our food comes from and its journey to our plates. At The Salmon in Oslo, there is no need to imagine. The restaurant has its own knowledge centre where guests can follow the salmon’s journey from sea to mouth.

This concept was created by Petter Sandberg and Aino Olaisen. Sandberg is the founder of Alex Sushi, which has consistently been named one of Oslo’s best sushi restaurants for over 20 years, and Olaisen is chairwoman of the board at Nova Sea, a salmon farming company based on the Helgeland coast.

The Salmon’s knowledge centre.

Knowledge and quality is at the heart of everything at The Salmon. A tour of the knowledge centre starts with an introductory video, followed by seven stations with interactive screens in Norwegian and English. “We have guides, for those who are interested in learning more,” says Camilla Bredesen, general manager at The Salmon. “The stations include a history wall and live streaming from the Helgeland coast, above and below water.”

Eggs Benedict.

The Salmon is not a fine dining restaurant, but the quality of the food and the service is top-notch. “We get our smoked salmon delivered daily from Fredriks Røkeri,” Bredesen says. “Only the best salmon is used at Fredrik Møller Andersen’s smoker.”

Head chef Harry Kristoffer Hermosa serves up more than just salmon, including delicacies such as halibut, oysters and scallops. The menu offers sushi, lunch and warm main courses – something for everyone, but make sure to book in advance to avoid disappointment.

Web: www.thesalmon.no
Facebook: thesalmonoslo
Instagram: @thesalmon_oslo