Arakataka / Oslo

Mariboes Gata 7 Badstugata Oslo 0183
+47 23 32 83 00
Opening Hours
Sun 16:00 - 21:00
Mon, Tue, Wed, Thu, Fri, Sat 16:00 - 00:30
Description

Kjøkkenets åpningstider Mandag til Lørdag: 16:00 - 22:00. Søndag: 16:00 - 21:00 Matbaren: Onsdag - Lørdag 17:00 - 00:30

from official Facebook page
trending 900 votes
3.7
Tips from the Net @ Arakataka
Espen Røisland en
Fantastic dining experience in Oslo. Atmosphere in the restaurant is buzzing, but still intimate and private. Service and waters are top class, extremely knowledgeable and very personal. Food is michelin class, using fresh produce from local suppliers. Really showcasting Nordic food on a high level. GooglePlace - October 2017
Simen Grythe en
Told them we only had 1,5 hours to eat before we had to go, and asked if that was OK. He said fine. 1.5 hours into watching our chef taking his time with every thing he did, still no more than 6 out of 12 dishes served. Only thing I got to eat was charcuterie - in 1.5 hours! We had to leave and get a hot dog on our way to the theatre. Was told to by the waiter to "come back when we had more time"... GooglePlace - September 2017
Simon Bartle en
One of the best restaurants I have been to, anywhere - try the set menu, you will not be disappointed Foursquare - August 2017
Erik Wohlmuth en
My partner and I both had the set menu with the wine pairing and were not disappointed. The chef is starting to try to some really interesting, exciting things here playing on traditional Norwegian ingredients, and it's well worth checking out. The service was the one part that fell a bit flat - the staff was helpful, but at times seemed to be disengaged or just unaware of where we were at in our meal (for example our second course came out and we had to flag someone down to get the wine pairing). GooglePlace - July 2017
Benjamin Lau en
Nice restaurant tucked in a quiet corner of a street. Service staff were excellent in offering top notch service. Food was reasonably good but I would say that there is much room for improvement on dish presentation. It lacks effort in getting consumers to be pleasantly intrigued or tying it with the flavours that a chef might want to bring out. GooglePlace - July 2017