Made ByRestaurant
The name Rest refers to leftovers, those remains/rejects that most often get tossed. The restaurant Rest is not in the business of throwing out want-nots, on the contrary, it turns food waste into fine dining. Unloved crooked carrots, obscure meat- and fish offcuts and damaged fruits, repudiated by the less savvy mainstream, are transformed into creative, luxurious, and most importantly, appetizing dishes by Head Chef Jimmy Øien, previously of Palace Grill and the national culinary team, while t
At a glance
- Price
- $$$$
- Rating
- 4.9 (221)
<p>Zero-waste fine dining is a concept many restaurants gesture toward; Rest, at Kirkegata 1-3 in Oslo's Sentrum, is one of the few to have built an entire tasting menu around it. The kitchen works with surplus, imperfect, and otherwise discarded ingredients, treating the constraint not as a limitation but as the creative brief itself. The result earned Rest a Michelin Green Star, a distinction awarded specifically for sustainable gastronomy, and placed chef Jimmy Øien among the recipients of the Michelin Young Chef award.</p> <p>Øien began developing the concept in 2017 while working at Palace Grill, and Rest opened in 2018. The format is a set tasting menu rather than à la carte, priced at 1,950 NOK per person as of 2024, with a wine pairing available at 1,750 NOK. At that price point, the kitchen is competing directly with Oslo's broader fine-dining tier, and the Michelin recognition confirms it holds its own on technical grounds, not just on the strength of its philosophy.</p> <p>What distinguishes Rest from other sustainability-forward restaurants is the degree to which the zero-waste premise shapes every course rather than appearing as a single token dish. One preparation, known as "Puff," has appeared on the menu since the restaurant opened, suggesting a kitchen that refines rather than reinvents for its own sake. The venue itself is described in coverage as deliberately understated and not immediately obvious from the street, which suits a restaurant whose identity is built on finding value where others see none.</p>
Address
Kirkegata 1-3, Oslo, Oslo, Norway
How it compares
- Awards
- 2 recognitions
- Cuisine
- Dining
- Notes
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- Awards
- 1 recognition
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- Notes
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- Notes
- Oslo Sentrum, $$
- Awards
- Michelin Plate
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- Dining
- Notes
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- 1 recognition
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- Notes
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- Notes
- Fredensborg, $$
In residence
Featured in
Field NotesAll Well Chicago Restaurant Opens With Casual Prix Fixe From Oriole Team
The Michelin-starred Oriole team launched All Well in April 2025, testing whether five-course dining can shed tasting-menu formality and draw neighborhood diners in downtown Chicago.
EditorialJuly 23, 2026
Field NotesThree Sydney Hotel Restaurant Chefs Exit in 2026 Leadership Shake-Up
James Viles, Mitch Orr and Beau Clugston departed their Sydney hotel restaurant roles within months, marking the most concentrated culinary leadership turnover in the city's luxury hotel sector in recent memory.
EditorialJuly 22, 2026
Field NotesAll Well Chicago Restaurant Bets on Casual Prix Fixe from Oriole Team
The Michelin-starred Oriole team opened All Well in April 2026, introducing Chicago to a 'casual prix fixe' format that applies fine dining technique without the formality.
EditorialJuly 12, 2026
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