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

595 (p.p)

(From 1 oct to 30 mar, the shellfish platter needs to be pre-booked)

Boiled lobster, crayfish, snowcrab from Svalbard, stonecrab from Hitra, shrimps from Skagerak, todays oyster, scallops from Frøya, mussels from Fosen, herb mayonnaise, lemon vinaigrette and seaweed.

SF M F E MU L

Oysters

(SV) Gigas 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 / 205 / 420

M

(FR) Nr 3 Murigen from Bretagne

39

M

(FR) Nr 3 Fines de clair

35 / 175 / 350

M

Starters

Whitefish roe

195

crisp potatoe, sour cream from Røros, onion and lemon

F W L

Tartare of veal

154

W SP E

French onion soup

129

French onion soup with croutons and Gruyère cheese

L W

Mains

Fried turbot

319

with spinach and tarragon beurre blanc

F L SU

Entrecôte

285

with marrow and onions, grilled heart lettuce and bernaise sauce

SU L E

Confit of duck

265

from Holte farm with braised fennel and truffle sauce

SU L

Boeuf bourguignon

195

SU L

Side orders

Sopp cassoulet

46

SU L

Sautert spinat

39

Sautéed spinach

39

Potetpuré

39

L

Potetpuré

39

L

Potato puree

39

L

Pommes frites

39

Pommes frites

39

Mushroom cassoulet

46

SU L

Grønn salat

38

Grillet asparges

42

Grilled asparagus

42

Green salad

38

Desserts

Passion fruit sufflée

145

E

French cheeses / Assiette de fromages

125 / 175

Crème Brûlée

119

E L

Chocolate fondant

135

with strawberry & champagne sorbet

E L G M N