Pizza and wine with Hugo

Meet Hugo Lombard, restaurant manager for Yeast and responsible for wines for Hobo Oslo. He moved here from Stockholm to lead our new pizza and wine adventure, and the guy has a serious passion for wine. We talked about new beginnings, that "small big city" love, and where you should eat and hang out when you're in Oslo.

We know you’ve been in the restaurant biz for a long time. What on earth made a guy from Östersund want to move to Oslo to open a pizza joint?

Haha, well, I’ve been working since I was 15. I started washing dishes at a hotel in Åre. Just a typical seasonal thing for those who love to ski. But when I moved to Stockholm in 2023, I started working the bar at Hobo Stockholm. I’d never seen a hotel like it, and I loved the crew. When Hobo Oslo was opening, I immediately said I wanted to be part of it. I had actually just quit my last job to focus on wine, and then suddenly Sebastian, Food & Beverage Director, called and asked if I wanted to work with him og Yeast. I got the role as Restaurant Manager, and since then we've been focusing on launching Yeast based on Sebastian’s and my vision. I moved here in July.

Your interest in wine. That’s not just a job, it’s a family thing, right?

Yes. My dad is French, and I spent a lot of time in the South of France when I was little. My grandparents live in a wine region down there. I’ve travelled around a lot of vineyards and been part of the actual production. I actually helped my dad start wine import in Stockholm a year ago, focusing on wines from that region. So yeah, it has become a bit personal.

You're responsible for selecting all the wine for the entire hotel, plus running the pizzarestaurant Yeast. What's your vision for Yeast?

My vision is to create a relaxed and genuine mix between a sliceshop and a wine bar. The space is small, but it needs to feel alive and be a place where people want to come and hang out. That’s why it’s important for me to collaborate with other creative people in Oslo, everything from photographers who want to show off their work, to small DJ collectives or artists.

Let's talk food and wine. Yeast is a pizza restaurant, but you also have lots of smaller dishes on the menu. What works together?

We’ve noticed that people often come here in groups. So I always recommend ordering some small starters and sharing different pizza slices, so you get a taste of everything. What works with wine? If the pizza is tomato-based, lighter reds are best. Think Nebbiolo or Gamay from Beaujolais. Lambrusco, or a slightly sparkling or fizzy wine, is also really good with pizza. I try to offer a varied selection of wines by the glass where guests can explore new things, and here we often go even further outside the conventional.

First impression of Oslo? Our take is that we're a small big city, but what did you think?

When I arrived here in July, I had not really spent much time in Oslo before. I thought Oslo felt small and safe. A small big city vibe. It’s different from Stockholm, and even if the restaurant scene might not be as big, there is so much incredibly good stuff here. New concepts are opening all the time.

Hugo’s Best Oslo Tips

Here's a few spots I always drag my friends to:

1. Kok Badstue (Sauna): My first proper Oslo experience. Cold, but incredibly nice. Bathing in the middle of the city is mandatory.
2. Klatreverket (Climbing Gym): There’s a big climbing community in Oslo, and I like to hang out here.
3. Becco: My favorite bar since I live close by. They have great wines, always a good atmosphere, and good DJs.
4. Nektar: A fantastic combination of good wine, great food, and good vibes.
5. Sparta: If you want to sit in peace and quiet, and eat and drink well.
6. Frognerkilen Skate Park: A chill spot to hang if you like to skate, plus it’s located nicely by the water.