THE GREATEST GUIDE TO HVA ER FINE DINING

The foods at Spontan is rooted in the New Nordic Delicacies, employing regional and seasonal components which chef Fredrik Engen pairs with ridiculously tasty sauces. Some highlights from our food were the Norwegian langoustine with fried yeast emulsion and pickled elderflower, and the hasselback potato with a sauce of bitter cream, shallots, chive