Whether you're dropping by for a quick working breakfast, a lingering lunch at our innovative Norwegian-Japanese rooftop restaurant and bar, or plan on setting up an office away from home for the day, come on in. Our home is your home and the doors are always open.
Our all-day dining spot, Ekspedisjonshallen is your local neighbourhood living room serving up classic brasserie-style favourites against an original wall fresco by artist Per Krohg. Familiar, laidback and with a backdrop of jazz music by our house band, accompanied by guest vocalists, this is the perfect place to set up an office away from home, to gather for a quick working breakfast, a long lazy weekend brunch, or dinner with friends. At Ekspedisjonshallen, anything goes, so come on in, our doors are always open.
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TAK Oslo
Crowning Sommerro is TAK Oslo, a Nordic-Japanese rooftop restaurant by the award-winning chef Frida Ronge. The sister to the Stockholm original, our dishes showcase Ronge’s unique Nordic-Japanese style while celebrating the best of Norway using only fresh, seasonal, local and sustainable produce.
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Like our signature restaurant, TAK OSLO, Izakaya is our informal street food and cocktail bar, helmed by the award-winning chef Frida Ronge. Located on the seventh floor of the hotel, overlooking Frogner neighbourhood, the bar is the ideal spot for a casual glass of sake or a handcrafted cocktail- served alongside a menu of street food-inspired bites that can be eaten on the side as a snack or as a full meal. All this against elegant interiors by New York-and London-based studio GrecoDeco, whose lavender and emerald colour palette was inspired by Harald Sohlberg’s painting, Moonlight in Nevlunghavn.
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At To Søstre you can enjoy the city's best Afternoon Tea in elegant surroundings. Named after the working title given to Oslo Lysverker by the original architects, Bjercke and Eliassen, To Søstre’s abundance of greenery and natural light sets the stage for a break from everyday life in great company. The textiles are inspired by Asbjørnsen & Moe’s fairy tale East of the Sun and West of the Moon, with matching tea sets designed by William Edwards and GRECODECO.
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Along with Barramon on our ground floor, we have also teamed up with Plah & Ahaan, an elevated Thai restaurant helmed by chef Terje Ommundsen. Another Oslo favourite, expect the same sumptuous tasting menus of Thai dishes - like king crab cooked with ginger and garlic - using fresh, seasonal Norwegian ingredients.
Located on our ground floor, we have teamed up with Oslo favourite, Barramon, a pintxos and wine bar, which serves delicious tapas treats that focus on the flavours of the Basque Country. Expect classics like chorizo served with padrón paprika and aioli alongside delicious morsels like caramelised endive with manchego, serrano ham and tomato jam, served of course with delicious Spanish wines by the glass.
LUNCH → Ekspedisjonshallen

Mon - Fri 11.00am - 3.00pm

→ Open menu
BRUNCH → Ekspedisjonshallen

Sat 12.00 - 4.00pm
Sun 12.00 - 4.00pm

→ Open menu
Lunch & Dinner → Izakaya Bar & Terrasse

Tue - Fri 04:00pm - 10:00pm
Sat 12:00pm - 10:00pm
Sun closed

→ Open menu
Dinner → Ekspedisjonshallen

Mon - Fri 4.00pm - 10.00pm
Sat 5.00pm - 10.00pm
Sun 5.00pm - 9.00pm

→ Open menu
Dinner → TAK

Tue - Sat 5.00pm - 00.00
(kitchen closes at 10.00pm)

→ Open menu
The bar → Ekspedisjonshallen

Mon - Tue 11.00am - 11.00pm (last call 10.30pm)
Wed - Thu 11.00am - 00.00 (last call 11.30pm)
Fri 11:00am - 00:30am (last call 00.00am)
Sat 12.00 - 1.00am (last call 12.30am)
Sun 12.00 - 11.00pm (last call 10.30pm)

→ Open menu
KAFÉ LUCY → Kafé Lucy

Mon - Fri 07.00am - 03.00pm
Sat - Sun 08.00am - 04.00pm

Teaser dynamic
Packages with food and drinks
Dine & Dream

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Girls Getaway

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Jonathan Howell

Our Head Chef Jonathan has been responsible for the food at iconic London hotels such as The Lanesborough, The Dorchester and The Ritz. He has served picky guests in the USA and Australia, before love brought him to Oslo. Here he has been head chef at Le Canard, which had a regular star in the Michelin guide until the doors closed in 2011. Since then, he has, among other things, helped build up Onda and restaurant Festningen. Now he is responsible for the food for the whole house; from Ekspedisjonshallen on the first floor to TAK at the top - and everything in between.

At Sommerro, each eatery has its own menu, mood and atmosphere, but common to all is the high quality of the ingredients and an extra focus on sustainability. Jonathan offers generous portions and a wide selection of vegetarian dishes.