In-house aged and cured hams – sliced at your table for an extra dash of theatre – are a feature at this restaurant in one of the city’s modern ‘barcode’ buildings. The place as a whole is bright and relaxed in feel, with an open kitchen affording views of the chefs and a terrace on-hand for the warmer weather. The cooking is underpinned by Norwegian, and largely seasonal, produce; order a few plates to share or go for the set menu to experience the full range of dishes.