English

Welcome to Rodins Bistro & Bar

To book a table please ring +47 22 69 39 00 or write to post@rodins.no

You can also book online here.

 

You can find us next to the Cathedral on the main street of Karl Johans gate 12b, as part of the Comfort Hotel Karl Johan . Click here for map.

Rodin’s Bistro & Bar in the city center you will find the Cathedral and Karl Johan, as part of the Comfort Hotel Karl Johan. The bistro offers French art of cooking, with quality ingredients and oysters as a specialty – not to mention the evocative, French-inspired backyard. Rodin’s menu focuses mainly on good Norwegian or Nordic ingredients from reputable manufacturers and suppliers. The bar serves light dishes, while the bistro stands for French classics like bouillabaisse and entrecote. Oysters are part of the bistro’s signature, and comes directly from the Oslo Fjord, Swedish West Coast and France. The interior can be described as a mix of intimate, French elegance and Nordic modernity. The furniture is in warm earth tones, with decorative brass fittings for extra finesse. The patio at the backyard takes up the French love of café life, with sumptuous chairs in rattan and several social mingling spaces.

There will be an updated English meny shortly.

 

Shellfish platter

Shellfish platter

695 (p.p)

Boiled lobster, crayfish, snow crab from Svalbard, stone crab from Hitra, shrimps from Skagerak, todays oysters, scallops from Frøya, mussels from Fosen, tartare of cod, herb mayonnaise, lemon vinaigrette and seaweed.

SF M F E MU L

Oysters

(SV) Flat oysters from Bohuslän

37

M

(NO) Gigas from outer Oslofjord

38

M

(NO) Flat oysters from Bømlo

49

M

(NL) Nr 2 Creuses

36

M

(FR) Nr 3 Tsarskaya from Bretagne

42

M

(FR) Nr 3 Murigen from Bretagne

39

M

(FR) Nr 3 Fines de clair

35

M

Starters

Whitefish roe

195

60 gr, blinis, sour cream from Røros, onion and lemon

F W L

Tarte Flambée

139

with bacon and cheese

L W SU

Tartare of veal

154

W MU E

Skagen toast

165

SF F L W

Moules Frites

185

M MU SF E

French onion soup

129

with croutons and Gruyère

L W

Crayfish

100 (per piece)

Garlic butter, lemon and bread

SF L W

Caesar salad

159

L W F

Mains

Grilled “catch of the day”

295

with beans and homemade brandade of salted & dried cod

F W L E

Fried turbot

319

with spinach and tarragon beurre blanc

F L SU

Entrecôte

285

with marrowbone, grilled corn and bearnaise (tenderloin + 50)

L E

Confit of duck

265

from Holte farm with braised fennel and truffle sauce

Chuck roll

290

from Volda with onion variety and Bordelaise sauce

SU L

Bouillabaisse

285

with rouille and toasted bread

F SF M C MU E W SU

Side orders

Sautert spinat

39

Sautéed spinach

39

Pumpkin pie

39

L E

Potetpuré

39

L

Pommes frites

39

Mashed potatoes

39

L

Hvitløksbønner

37

Grønnsalat

38

Grillet asparges

42

Grilled asparagus

42

Gresskarpai

39

L E

Green salad

38

Glazed and crispy onion

34

SU

Glasert og sprø løk

34

SU

Garlic beans

37

Desserts

Sorbet from Teatro

109

Petit four

45

W L

Passion fruit sufflée

145

E

Crème Brûlée

119

E L

Chocolate fondant with mascarpone ice cream

135

E W L

Cheese plate / Assiette de fromages

125 / 175