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Jimmy Øien
Jimmy Øien
Behind wooden and wrought-iron doors, in a space with second-hand furniture and on plates made of reclaimed clay, the name says it all: in his restaurant “Rest”, opened in 2018, chef Jimmy Øien openly campaigns against food waste. In the heart of Oslo, the 29-year-old chef and his team offer multi-course menus exclusively based on products and ingredients that are normally discarded.
Jimmy Øien grew up on a farm just a few kilometres from the Arctic Circle. At the age of 13, he got his first job in the gastronomy industry as a dishwasher in an outdoor café, later deciding to pursue a career as a chef. Meanwhile, “Rest” is racking up numerous international awards.
Michelin Young Chef 2022
Michelin Green Star 2020
Recipes from Jimmy Øien
Amuse Bouche
Puffed Fish skin
to the recipe
salad / soup
Granny Smith and cucumber granita
to the recipe
starter
Baked Mountain Trout
to the recipe
main dish
Grilled Goat Ribs
to the recipe
dessert
Tarta de manzana
to the recipe
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