Fauna, Oslo, 6/21/16

building
building

Fauna is a medium sized place with a modern, stylish feel. Even though every table was filled we were still able to carry on a conversation without yelling. The service is nice and the bathrooms are unisex with shared sinks.  They offer only a tasting menu with optional wine pairings. There are options to add extra courses and/or wine pairings to go with those courses. It would be a meal I would repeat if it were closer and if the Chef Bjørn Svensson wasn’t burned out and closing the place next month.  I’m sorry to tantalize you with this fine soon to be unavailable food, but it is worth noting the chef’s name so we can visit any other places he tries.  

entry
entry
table set up
table set up
interior
interior
open kitchen
open kitchen
Frankie tried out the pillows on the bench seat
Frankie tried out the pillows on the bench seat
menu cover
menu cover
Menu
Menu

 

We did add both extra courses and chose the wine pairings, which were generous. The meal started with a couple amuse bouche, first a fish roe on a bread crisp that was very mild but fresh tasting and a great start to the meal.

bread crisp with sour cream. lump fish roe, cucumbers
bread crisp with sour cream. lump fish roe, cucumbers
Frankie likes candlelight
Frankie likes candlelight

 

The second amuse was mackerel and asparagus which was delicious. The asparagus was slightly crisp and the sauce was velvety and buttery. An extra yum for this one!

Amuse: Mackerel and asparagus
Amuse: Mackerel and asparagus
close up
close up

 

The first course was a tartar with chicken skin and a Swedish cheese grated on top. The lovage was creamed with a few whole leaves. It was a wonderful blend of tastes and textures and the wine pairing really made the food and wine come alive. A great pairing and course.

wine with tartar
wine with tartar
Tartar, lovage and vesterbotten
Tartar, lovage and vesterbotten
Frankie liked watching the trams go by
Frankie liked watching the trams go by

 

The lobster was from Scotland and served with small tapioca pearls, celeriac cut in discs and some Thai like seasonings in the broth. It was scrumptious but here the pairing didn’t have the needed acidity.

wine with lobster
wine with lobster
Lobster, celeriac and juniper berries
Lobster, celeriac and juniper berries
close up
close up
Frankie hoped there was some for her
Frankie hoped there was some for her

 

The scallops and leeks were lovely and accented with toasted rye that added a crunch.  The scallops were sweet and fresh and surrounded by an incredible sauce. Another yum here!

wine with scallop
wine with scallop
Scallop, leeks and rye
Scallop, leeks and rye
closer
closer

 

Next we got our hot sour dough bread which had a really crispy crust and soft doughy center – great. It was served with butter covered with ham crumbles.

sour dough bread
sour dough bread
butter
butter
Fr
Frankie tried out more pillows

 

The perfectly cooked cod was seasoned with horseradish and butter. The sauce was wonderful and everything blended really well.

wine with cod
wine with cod
Cod, green cabbage and watercress
Cod, green cabbage and watercress
Frankie inspected the bread
Frankie inspected the bread

 

The duck had a hint of anise in the sauce and the most amazing broccoli presentation ever. The heads had been separated and the tiny flowers rolled onto the stem. It was lovely and tasty. The artichoke bits were served fried to a perfect crisp and pureed as well. Another winner.

wine to go with duck
wine to go with duck
Duck, broccoli and Jerusalem artichoke
Duck, broccoli and Jerusalem artichoke
broccoli buds on stem
broccoli buds on stem
Quite an arch on the fork
Quite an arch on the fork

 

Desserts started with a rhubarb sorbet and yoghurt ice cream along with some solid pieces of rhubarb. The yummy mixture of creamy and chunky mixed well with the icy portion and  blended great with the wine.

wien for rhubarb
wien for rhubarb
Rhubarb, youghurt and verbena
Rhubarb, youghurt and verbena
Frankie found a box to pose on
Frankie found a box to pose on
Frankie checked out the hand towels
Frankie checked out the hand towels
some of the wine cellar
some of the wine cellar

 

The chocolate course was mixed with sea buckthorn which was a bit like pomegranate seeds. The chocolate ganache was like a gooey brownie but completely smooth. Big yum here.

wine with chocolate
wine with chocolate
Chocolate, sea-bucthorn and caramel
Chocolate, sea-bucthorn and caramel
Frankie found a tree like plant to climb
Frankie found a tree like plant to climb
After dinner drink menu
After dinner drink menu

 

If you didn’t have enough they brought out a couple more chocolates which were slightly tart on the outside and creamy in the middle filled with elderflower.

Extra: chocolate with elderflower center
Extra: chocolate with elderflower center
cleaning up the kitchen
cleaning up the kitchen
Frankie checked for drips
Frankie checked for drips
Chef Bjørn Svensson with Frankie
Chef Bjørn Svensson with Frankie

 

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