Maaemo

The entire dinning experience was excellent, but what stood out was their commanded of temperature and texture. On a single plate there could be multiple temperatures and noticeable complimenting textures.

Focusing on traditional Norwegian cuisine, many of the dishes highlighted seafood, dairy and reindeer. Memories of Geranium were summoned. I originally assumed it was the dinning experience, but later remembered the geographical location and history of the two restaurants are very similar.

The wine selections were very unique, and reminded me a lot of the wines I tasted at Mirazur early this year. The wines also had varied temperatures which was not always expected, but always seem appropriate. Maaemo was ranked 35th in the world in 2018, but slide a bit to 55th in 2019.

Highlights and Observations
- As stated above the textures and temperatures were spot on
- Wine selection was exceptional
- While the server referred to them as "spring" peas, they were not. They were much more mature peas, but the texture was unique.  But I noticed the description refers to them as "summer" peas, which is much more appropriate.
- Roasted chicken skins were interesting approach to a sandwich starter.
- Oyster was a bit too strong.
- Rømmegrøt” Porridge was by far the most unique dish and highlight of the tasting menu. I probably tasted nothing like it before. It reminded me of tangy, overly fermented yogurt. It's a traditional dish of the area.
- Frozen blue cheese was very original.
- The dessert made from salted butter from Røros was like eating cream. 

Layers of yeast and flowers rhubarb and morel

Sheets of celeriac apple and lingonberry

Roasted chicken skin and our caviar 

“Rakfisk” fermented trout with leek and horseradish

Emulsion of oyster warm sauce of mussel and dill

Scallop from the west coast aquavit and burned onion

Smoked belly of wild salmon and jasmin summer peas, verbena and white asparagus

Tender king crab perfumed with smoked reindeer 

Fresh rolls out of the oven baked with chamomile and fermented honey our own churned butter with seasonal herbs and flowers

 “Rømmegrøt” porridge of very sour cream and freshly milled wheat 

Sweetbreads chanterelles and black currant wood

Frozen blue cheese with pickled black trumpet mushroom

Rhubarb sour milk and whey

A dessert made from salted butter from Røros 

Strawberry and rose tart 

Waffles in aged beef fat rømme and just ripe berries crushed with sugar