Day 4 at Gladmat was devoted to the final round of judging and giving the Gladmat awards to the winners. This also included judging for best restaurant, which was the committee I was apart of for the final round. As per judging rules, we were not permitted to request a certain item or set of items off the menu, only ask the establishment to serve us what they would like us to taste.
Here are the highlights from three of the four restaurant finalists: Fisketorget (the Fish Market), Tango, Restaurant Renaa. Although Hall Toll was also a restaurant finalist, it was featured in my post on day 3 at Gladmat.
Restaurant Prize Entry from Fisketorget
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| Homemade fried snacks with grated dried & salted cod on top |
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| Perfectly complimented the beer – savory, salty and crunchy |
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| Shrimp sandwich and also the Gladmat smak from the Fish Market. Crisp lettuce, fresh shrimp and thinly sliced radishes. |
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| Extra bonus points for not only finger bowls, but finger bowls with lemon. |
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| Seafood platter with langoustines, lobster, fresh oysters, crab and shrimp. Served with several dipping sauces including a shallot vinaigrette. |
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| My first raw clam – is about to go down the hatch! |
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| Whoop whoop! One down and 11 more to go (on another day at least!). I’ll certainly have more oysters in the future. |
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| It’s a done deal! |
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| Nothing like learning to eat shellfish from a group of Norwegians! Learn from the experts I say, learn from the experts. Unfortunately, I missed taking photos of the halibut and salmon dishes we tried. That’s because I was too busy devouring them and the eggplant puree they were served with. So good folks, so good. |
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| I like to call this dessert a single girl’s summer dream although I’m sure our friend’s at the Fisketorget have a more fitting name for it. Dessert is composed of rhubarb and strawberry compote topped with strawberry mascarpone, lightly marinated strawberries plus toasted hazelnuts and mint. |
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| Karl Erik Pallesen |
Restaurant Prize Entry from Tango
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| Kjartan Skjelde from Tango. Check out his new book “Kjartans Tango” which is the official Gladmat book for 2012. |
Restaurant Prize Entry from Restaurant Renaa
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| Terrine de Campagne with grilled bread and tarragon gherkins |
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| The terrine de campagne was a first for me, but definitely something to have again. The grilled bread had me swooning and the gherkins were crunchy and fresh. |
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| Chef Renaa himself |
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| Fellow juror Rune, Master Chef and Knight Eyvind Hellstrøm plus myself |
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| Fellow food blogger and Gladmat juror Liv Ragnhild Lassen with Master Chef and Knight Eyvind Hellstrøm |
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| Dried and salted cod (klippfisk) dish with red bell pepper |
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| Hellstrøm’s wines |
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| Pièce de boeuf grillée au “Josper” |
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| Dessert with sorbet |
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| Mignardises |
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| My favorite mignardises – key lime pie inspired |
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| Life is full of simple pleasures. My daily indulgence is good coffee. |
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| Dessert wine served with the mignardises. I (usually) loathe dessert wines but this one was suprisingly more dry than sweet. Two snaps, a twist and we’ve got a winner of a wine on our hands. |
So who was the winner for best restaurant at Gladmat 2012? Check out my next post to find out….
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