Eat & Drink
Welcome to our house of fun. With two restaurants, a café, Hobo bar, an open courtyard and regularly changing menus, playlists, art, collaborations and events. Always something new to see, taste, and experience.
Hobo Bar | Breakfast | Space by Cafe | Yeast | Kreatur
Hobo Bar
Our bar is all about fresh ingredients and craftmanship. We have a thing for "kortreist" wines and beers from our neighborhood heroes. Every glass has a story about flavour, place, and the people who make it happen.
Come hang out, grab a seat, and let's get a drink.
Opening hours
- Mon - Thu
- Fri
- Sat - Sun
Last call 30 min before closing.
The kitchen closes 10 PM (9 PM on Sunday).
Hobo Breakfast
We do breakfast our way: with a selection of Norwegian staples. You build a beautiful tray with all the best stuff from our Norwegian heroes. Take what you'd like from the mindful buffet, and order some delicious add ons from the kitchen. It's fresh, it's sustainable, and help us reduce food-waste.
Come on down to Hobo bar and start your day with us.
Opening hours
- Mon - Fri
- Sat - Sun
Our restaurants
Yeast
Meet Yeast, our little sibling. It’s where seriously good pizza al taglio meets the world of natural wine. It’s a celebration of all things fermented and preserved. We've got scissor-cut pizza and small plates, paired with a lineup of wines that's always changing.
Kreatur
Hidden right in the heart of Hobo bar, you'll find Kreatur. A conceptual dining room with ever changing themes that shifts with the seasons. You'll never know what to expect, but one thing is for sure, you’ll leave this room with a memory that will stick.
Opening November 5th. Reservation only. Bookings are now open!
Space by café
More than just a place to grab a cup of coffee! With a little help from our friends, we serve specialty brew from Oslo roasters who have shaped the city’s coffee culture.
And we also serve waffles. Fresh-made. Welcome!
Opening Hours
- Mon - Sat
- Sun
Waffles are available from 11 AM.
Sustainability
We're all about keeping things local. We build close relationships with farmers and suppliers, and whatever we can source locally, we will. Everything on our menu is guided by the seasons and a serious respect for the planet and the people who grow our food.