Our name and address is 44 and the restaurant is located in Kong Oscars gate 44. We serve a 4 course seasonal menu determined by local meat, fish and produce, and focused on elegant full-flavored dishes served in a relaxed atmosphere.

Every other Monday the menu changes, and the set price is 550,-  Fridays and Saturdays we offer a 3-course lunch menu for the price of 390,-.

We have a strong commitment to combining food and wine, so there will always be interesting wine pairings set to menu. We also have a extensive wine list with several hundred more classic wines, and a whole bunch of biodynamic and natural wines.

Opening hours
Monday — Thursday

5PM —

Friday — Saturday

1PM –

Address

Kong Oscars gate 44

Contact

55 90 16 00
booking@colonialen.no

4-COURSE

NOK 550 per person

BEEF TONGUE

Rye, cauliflower

WINTER COD

Cod cheek, artichoke, butter sauce

ANGUS/WAGYU

Brussels sprouts, lemon thyme

CHOCOLATE

Buckthorn, oats

WANT MORE?

NORWEGIAN LOBSTER from SOTRA & TRADITIONAL HERRING

169

Caviar, sour cream, blinis, rhubarb, kelp flatbread

KING CRAB DUMPLING

145

Lemon, horseradish, heart salad, watercress

NORWEGIAN CHEESE

155 per person

5 cheeses from the cheese trolley, crisp bread and sweets

FRIDAY LUNCH

From 1PM
NOK 390 per person

WINTER COD

Cod cheek, artichoke, butter sauce

ANGUS/WAGYU

Brussels sprouts, lemon thyme

CHOCOLATE

Buckthorn, oats

SATURDAY LUNCH

From 1PM
NOK 390 per person

BEEF TONGUE

Rye, cauliflower

ANGUS/WAGYU

Brussels sprouts, lemon thyme

CHOCOLATE

Buckthorn, oats

THE FOOD BAR

Enjoy a glass and light dish in the Matbar next door.

HEAD CHEF

ANDREAS ANSOK

Andreas is courage and humility, refinement and restless imagination. With passion and extreme dedication, he has shaped Colonialen and now 44 to become a mainstay at the national top level for over a decade.

MANAGER & OWNER

KEN SKORGE

Ken is a sommelier and wine manager at Colonialen. He is educated at Norsk Hotellhøgskole in Stavanger, has a degree from the Gastronomic Institute, and is currently completing his 2-year Diploma in Wine Education at WSET.