Kastellet Oslo

07/05/2026

Sees i helga ###

04/05/2026

Sees vi på feiringa? 🇳🇴 Ledige plasser fra 11:30. Svipe for å se menyen, book som vanlig via nettsiden vår (link i bio) ❤️

22/04/2026

Klar for å nyte sola? ☀️

20/03/2026

21/01/2026

Vad är bättre än kött och s*s?

Kom förbi vinbaren eller restaurangen för en entrcôte och något gott i glaset. 🍷

12/01/2026

Ny meny! 🍷

Öppettider:
Tisdag - torsdag: 16:00-23:00 (🍴16:00-21:00)
Fredag: 16:00-01:00 (🍴16:00-21:00)
Lördag: 14:00-01:00 (🍴14:00-21:00)

02/01/2026

Happy New Year 🥂
To start the year off right, we’re offering a 4-course menu for 495;- during January and February.
Hope to see you soon 🤍

16/10/2025

Har du ikke rukket å bestille årets julebord ennå?
Fra 1. november inviterer vi til en stemningsfull julefeiring med vår smakfulle julemeny – perfekt for både kolleger og venner 🎄
Booking - [email protected]

📸

04/03/2025

We had such an overwhelming response to our set menu for 495;- during January and February, and we’re sorry we couldn’t accommodate everyone!
To continue the excitement, we’re extending the offer for a 5-course set menu, available Thursday to Saturday throughout March and April. We can’t wait to welcome you!

Confit scallop, Soubise & Apple
Kholrabi, Kroeung paste & Nam pla sauce Monkfish, Celeriac puré & Langoustine Sauce w/shrio miso
Smoked duck - glazed salsify - Blackcurrant Confit Pear & Licorice ice cream

📸

15/01/2025

A new bread in town! 💕

”We make it out of 5 types of flour,
Starting from a fine grain to an almost unrefined flour, which introduces a lot of nutty flavors to the dough itself.
Fermentation process takes about 2 days using dried yeast which also requires time to activate.
We use a special folding technique enabling the dough to form gluten during the the stretching method.
After forming the bread, we let if rise until it doubles its size following with punctured holes in the bread to trap brown butter keeping it moist and protected.
The steaming process takes 6 minutes and allows to the dough to fully grow and expand.
During serving time we bake it at 240 degrees for 5 minutes; brush it with a vast amount of butter and torch it on the grill to crisp up the surface and add a smoky aroma.”

04/01/2025

We want to welcome our new head chef Juliette Delaporte to kastellet!

Juliette is bor and raised by the seaside in the South of France, with a diverse experience in culinary arts from Europe, Vietnam and a range of restaurants like Michelin star rated Mon oncle, Eero, La reserve Rimbaud as well as pop ups around Asia.

As our new head-chef she would like to invite you for a culinary experience and a journey through her childhood flavors and newly found colors gathered from her travels through Asia, the delicacies she has found in Norwegian cuisine, mixed with the well loved coastal French bistro culinary experience.