Prins Olavs Grill

Frommer's Review

In a fierce neck-and-neck race for culinary supremacy over the Britannia, the chefs at this bastion of good food have created a whole new repertoire of dishes that are ultra-modern and harmonious in their imaginative flavor combinations. Set on the lobby level of the also-recommended hotel, this restaurant is named after a once-majestic sailing ship, the Alexandra, which was commissioned early in the 20th century by the British Navy. It was purchased (and renamed the Prins Olav) by the Norwegian navy in the 1930s and then sunk by the Nazi air force in 1940. Today some of the ship's gilded architectural fretworks and embellishments, as well as a photographic history of the vessel, decorate the walls of a room that's noteworthy for its sense of comfort and well-being. Dishes that emerge from the busy, open-to-view kitchen include such appetizing starters as a carpaccio of beef with pine kernels and grated Parmesan; citrus-marinated salmon with Szechuan peppers and an endive-flavored cream sauce; roasted rack of lamb with a parsnip-and-garlic-flavored cream sauce; and oven-baked halibut with a nut crust and seasonal mushrooms and a sherry-flavored cream sauce. For dessert, consider the chocolate cake with raspberry "slush" and an "Irish coffee" sauce.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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