Food & Wine
Aquarie is Oslo's most uncompromising seafood restaurant. In a glass cube near Akershus Fortress, master chef and TV star Jonathan Romano serves delicacies from the Norwegian fjords.
Picolo Editorial
Jonathan's long and impressive CV includes Michelin stars and stints at top restaurants such as Alex Sushi, Omakase, Bagatelle, Statholdergaarden, Hotel Continental, and Grand Hotel. In recent years, he has also become a familiar face in Norway as a judge on the Norwegian version of Masterchef.
Many people give Jonathan a large share of the credit for introducing sushi to the Norwegian culinary scene. After developing a number of successful sushi restaurants, he wanted to focus on a pure seafood restaurant.
In January 2022, Jonathan opened Aquarie. The restaurant is located in the centre of Oslo with a beautiful view of the fjord, right by the famous Akershus Fortress. Large parts of the square building are made of glass, which gives it an exciting aquarium-like feel. The Oslo chef opened the restaurant with a clear goal in mind.
Aquarie
Large parts of the square building are made of glass, which gives it an exciting aquarium-like feel.
"I wanted to serve uncompromising, fantastic seafood with the freshest possible ingredients. Look at what we have right outside the window, the Oslofjord. It's full of culinary treasure," says Jonathan.
Read more: Jonathan Romano became a Michelin masterchef by accident
The restaurant has been very well received by critics in the Norwegian media:
"Oslo has remarkably few pure seafood restaurants. The newly opened Aquarie is reeling in ecstatic experiences," says the newspaper Dagens Næringsliv.
"The service is good, and the food is excellent at Aquarie. It's bustling and the atmosphere is vibrant," concludes VG, which also writes: "This is a seafood restaurant for everyone, including those who need to learn to like seafood. There are many of them, so Aquarie is going to do well."
And Aftenposten completely agrees: "With a variety of dishes and lots of good flavours, Aquarie is a nice addition to Oslo's restaurant scene."
Good reviews
"This is a seafood restaurant for everyone, including those who need to learn to like seafood. There are many of them, so Aquarie is going to do well."
Jonathan promises that guests at the new restaurant will be surprised with food full of simple and clean flavours. His signature dishes contain two ingredients he loves: raw prawns and halibut. The prawn dish is very simple and consists of just three ingredients. The halibut dish is more complex, and its sauce plays a key role. Romano calls the dish 'naks naman', a Filipino slang expression used when one is very impressed.
He believes that the very best dishes are simple and often have six ingredients or less. The menu at Aquarie also includes oysters, with several sauces to choose from. In the wine cellar, you will also find a rich selection of champagnes and wines from different parts of the world.
Enjoy your trip to Oslo and aquarie
Picolo Editorial
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