Skaal Matbar, Oslo

Skaal Matbar, Oslo


How much of the menu is locally sourced produce? Max 250 kilometers from the restaurant.

90 percent.


Does the staff meet producers and suppliers to gain in-depth knowledge of certain products and producers?

Definitely. Most of them do personal deliveries, and we buy a lot from a portal in Norway that connects small local producers with restaurants.


What requirements do you have on the meat you serve at the restaurant?

Norwegian produce and preferably from local small scale producers. All meat is from well-treated naturally fed animals.


How do you work with food waste? Do you have guidelines and goals in regards to waste?

We have almost zero food waste and have only 1 small trash bin collected each week from the entire restaurant.



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