44

ELEGANT DINING AND RICH FLAVOURS

Colonialen 44 serves elegant food in a relaxedand comfortable atmosphere.Our 4 course menu is inspired by traditional Norwegian cuisine combined with international impulses. We source our food from our local farmers and producers and focus on allow our seasonal ingredients to inspire us.

We are open for dinner Mon-Sat from 17.00 and serve lunch on Fridays & Saturdays from 13.00! Our menu changesevery other Tuesday, which provides our chefs with the possibility to constantly find exciting, new flavour combinations and to be as seasonal as possible. In addition to our four course dinner, we always have a selection of delicious cheeses available!

We have a passion to combine food and wine to the perfect pairing, and with an extensive wine cellar, we can tailor this experience to our guests. The wine list contains several  hundred classic wines and a whole bunch of biodynamic and natural wines. A time and place to try something completely new!

Opening hours
Monday – Friday

17.00 —

Saturday

13.00 —

Address

Kong Oscars gate 44

Contact

55 90 16 00
booking@colonialen.no

4-COURSE

05.10.19- 28.10.19

NOK 550 per person

CARROT

Fennel & rye

MONKFISH

Barley & herbs

VEAL

Cabbage & parsley root

PUMPKIN

Caramel

WANT MORE?

LOBSTER & TRADITIONAL HERRING

169

Roe, sour cream, blinis, strawberry, flatbread

SCALLOP

165

Sauce Vierge

NORWEGIAN CHEESE

155 per person

5 cheeses from the cheese trolley, crisp bread and sweets

SATURDAY LUNCH

From 1PM
NOK 390 per person

CARROT

Fennel & rye

VEAL

Cabbage & parsley root

PUMPKIN

Caramel

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.