THE 5-SECOND TRICK FOR HVA ER FINE DINING

The meals at Spontan is rooted in the New Nordic Delicacies, working with area and seasonal elements which chef Fredrik Engen pairs with ridiculously tasty sauces. Some highlights from our meal were being the Norwegian langoustine with fried yeast emulsion and pickled elderflower, along with the hasselback potato using a sauce of sour product, shal