Welcome to
“Elaborate and visually striking, dishes are creative but grounded in the influence of northern Spain in particular, including the Chef´s native Galicia ”
— Michelin Guide
At xef Gastronomic, we offer a curated fine dining experience that celebrates Spanish culinary techniques, expertly crafted by our head chef Borja Martino and his team, using the finest Norwegian and Spanish produce. Each serving is an expression of our personality, while respecting the essence of our carefully selected ingredients.
The food
Our fixed menu is 1790 NOK per guest plus your choice of beverages*
For groups, 7+ guests, we have two menu options
We can adjust our menu to following allergies and preferences
Nuts, lactose, gluten and pescetarian
*Menu and price are subject to change without notice
“The stage was set for a few hours at what must now be one of the country's most distinctive and technically knowledgeable restaurants”
— DN, Smak
The interior consists of modern design elements and spanish architectural influences. The restaurant accommodates up to 30 guests inside.
We offer an exclusive private dining experience if you wish to book the entire restaurant. We offer different seating arrangements up to 40 guests.
Contact: post@xefoslo.no
The space
“Best dish of the year.
The next serving eclipses most of what I've eaten this year.”
— Erik Gulbrandsen, Vink
Borja Martino
Head chef Borja Martino, from Vigo, Spain, brings a wealth of culinary expertise to xef Gastronomic. Having honed his skills at some of Spain's most renowned restaurants, including El Celler de Can Roca, Disfrutar, Culler de Pau and Lera, Borja is well-versed in Spanish techniques and innovative cooking methods.
In June 2021, he made the move to Oslo, where he opened xef, a fine dining restaurant that artfully combines his Spanish roots with the exceptional produce of Norway. By sourcing local ingredients,cultivating relationships with local farms combined with the best Spanish delicacies. Borja creates a distinctive dining experience that highlights the best of both culinary worlds.
Press
