About Bølgen & Moi Briskeby
Experience our restaurant
- Head of restaurant, Michael Skiri
With its 60 feet high ceiling and large windows, our restaurant is bound to astound you. Our mezzanine and wine cellar are available for private parties and the dining hall for table reservations. A large fireplace helps keep your spirit high on dark evenings. This is where our chefs bake bread, pizzas, and other baked goods.
The substation was built for Oslo Lysverk in 1942. After extensive refurbishment, Bølgen & Moi Briskeby opened in 2001, with success. Many national and international publications, including Wallpaper*, have featured our beautiful restaurant.
Manager: Daniel Johnsson
Head chef: Hege Hansen
Head of restaurant: Michael Skiri
Sommelier: Linn Albertsson
Scrambled eggs, bacon, a selection of ham and cheese, freshly baked bread from our wood-fired oven and more.
Thursday and Friday 07.30 am to 11.00 am
Saturday 09.00 am to 12.00 am
The buffet is available on request every day of the week for parties with more than 30 people.
Our popular Sunday Brunch Buffet is open on Sundays between 11.00 am and 17.00 pm (the kitchen closes at 16.00 pm).
Choose from our hearty and delicious snacks, sandwiches, seafood, soups and cakes or try our seasonal 3-course lunch menu.
Full Service Brasserie with international á la carte and a seasonal three-, four- and five-course menu.
A wide selection of wine by the glass, handcrafted beer, quality liquor, cocktails and classics. Always made from the best ingredients and freshly squeezed juice.
Larger groups and private parties:
Our set menus are available for eight people or more, for both lunch and dinner. There are many different and exciting options to choose from, no matter the occasion. Private parties may request one of our private dining rooms: the Mezzanine seats 30 to 50 people and our Wine Cellar seats up to 30 people.
The wood fired oven:
We offer a special menu on Monday and Tuesday nights.