Marg og Bein
Three months to redefine the restaurant's culinary identity, with Norwegian produce only.
Elevated menu concept and execution. Norway.
Elevated menu concept and execution
Handpicked for a high-impact mission, we were entrusted to redefine Marg og Bein's culinary identity over a concentrated three-month period. The task was to take the menu and the concept beyond their previous boundaries.
In those months we reimagined the entire culinary experience, raising quality and creativity to what guests described as a two-Michelin-star level. Loyal guests and industry insiders called it the best version of Marg og Bein to date. The time frame was too short for long-term accolades, but the legacy remains: a bold version of the restaurant that set a new benchmark for its future.
Onions and potatoes 
Wild peas 
Wild berries, reindeer blood 
Duck, barley 
Alkalised radish, crab Honey, aquavit, fractals 
Blueberries, pine, lichen 
Cod, cider, garum 
Alkalised radish, crab
On the menu
- Onions and potatoes
- Wild peas
- Wild berries, reindeer blood
- Duck, barley
- Alkalised radish, crab
- Honey, aquavit, fractals
- Blueberries, pine, lichen
- Cod, cider, garum
Let's find what makes your guests come back.
Short call. We look at your numbers and tell you honestly if we can help. You choose the time.