Brasserie Ouest

Brasserie Ouest Modern brasserie and w**e bar in the heart of Frogner that is inspired by the great Parisian brasserie culture and traditions of French cooking.

A modern restaurant and w**e bar in the heart of Oslo’s Frogner district that is inspired by the great Parisian brasserie culture and traditions of French cooking.

The seasons are changing and so is our menu. Truffle pasta is back from today! Fresh pasta, shaved black truffle and whi...
23/09/2026

The seasons are changing and so is our menu.
Truffle pasta is back from today! Fresh pasta, shaved black truffle and white truffle cream.

Meet Mateusz Galbarczyk. 👨🏻‍🍳 Young, ambitious and already shaped by the world of competition, Mateusz brings experience...
31/08/2026

Meet Mateusz Galbarczyk. 👨🏻‍🍳
Young, ambitious and already shaped by the world of competition, Mateusz brings experience from Poland’s national culinary team and several cooking competitions to the Ouest kitchen.
For him, this is only the beginning. His biggest dream is to one day earn his place on the Bocuse d’Or stage.
Until then, he keeps learning, pushing and refining his craft, one service at a time.

📸 Gustavo Ribeiro

Pan-seared scallop, yuzu-dashi and semi-dried tomatoes.Bright, delicate, and just enough acidity to keep you coming back...
27/08/2026

Pan-seared scallop, yuzu-dashi and semi-dried tomatoes.

Bright, delicate, and just enough acidity to keep you coming back for another bite. A little extra from the kitchen, while it lasts.



📸 Gustavo Ribeiro

Braised lamb shoulder, parsnip purée, asparagus beans and a rich lamb jus. Comfort, done the Ouest way. ✔️
22/08/2026

Braised lamb shoulder, parsnip purée, asparagus beans and a rich lamb jus. Comfort, done the Ouest way. ✔️

Meet John Hornslien, sous chef at Ouest. 👨🏻‍🍳 John has spent the past few years working closely alongside Head Chef Alex...
19/08/2026

Meet John Hornslien, sous chef at Ouest. 👨🏻‍🍳

John has spent the past few years working closely alongside Head Chef Alexander, becoming an important part of the kitchen and of Alexander’s Bocuse d’Or journey, where he played a key role in the preparation and served as commis.

Competition is something John knows well himself. He has taken part in several culinary competitions, including Young Chef of the Year in Norway, bringing that same focus, discipline and ambition into the kitchen every day.

Still early in his career, but already with plenty of experience behind him, John is very much part of what keeps the Ouest kitchen moving forward.

Fresh. Delicious. 🦞          📸 Gustavo Ribeiro
17/08/2026

Fresh. Delicious. 🦞


📸 Gustavo Ribeiro

There’s always room for one more course. 🍰          📸 Gustavo Ribeiro
15/08/2026

There’s always room for one more course. 🍰


📸 Gustavo Ribeiro

From the kitchen, with very good intentions. 🍽️
14/08/2026

From the kitchen, with very good intentions. 🍽️

10/08/2026

We never take it for granted when someone chooses to come back.

There are countless places to eat in Oslo, and the fact that so many familiar faces return to Ouest is something we value deeply.

Restaurants are built one service at a time. A community is built one guest at a time.

Thank you for being part of ours. 🫶

hospitality

Some places feel different after time off. ☀️The room is familiar, but the anticipation is new. The first guests arrive,...
04/08/2026

Some places feel different after time off. ☀️

The room is familiar, but the anticipation is new. The first guests arrive, the kitchen finds its rhythm again, and before long, it feels as though we never left.

Brasserie Ouest is open once more. We’re happy to be back where we belong, and even happier to welcome you back through our doors.

frenchbrasserie

📸 Gustavo Ribeiro

Adresse

Elisenbergveien 19
Oslo
0265

Varslinger

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