Arakataka / Oslo

Mariboes Gata 7 Badstugata Oslo 0183
+47 23 32 83 00
Opening Hours
Sun 16:00 - 21:00
Mon, Tue, Wed, Thu 16:00 - 22:00
Fri, Sat 16:00 - 23:00
trending 900 votes
3.7
Tips from the Net @ Arakataka
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
Ward Duvall en
Great food, great decor, great wine pairings, great service. Amazing bread. Reasonable price for the quality. With portion sizes, 3 dishes per person is probably enough GooglePlace - June 2017
Gustavo Ramón El Khoury Seoane en
Upscale restaurant serving seasonal Norwegian ingredients, at a very reasonable price. The 4-course menu with beverages, which includes dishes that change every week, and a drink/spirit for each meal, is definitely my favourite. Excellent service, as waiters are remarkably well acquainted with the menu and the ingredients. Beautiful, intimate, cozy setting with excellent decoration, specially the artwork. I would come as often as possible if I lived in Oslo GooglePlace - June 2017
Alexandra Rostova en
A great place, we didn't book the table but they were able to find a table for us. The service was perfect, the food was wonderful, nice impressions! Foursquare - February 2017