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During Vassa Eggen’s first decade customers enjoyed a fine dining restaurant offering excellent tasting menus. But following a renovation the concept became more focused and today Vassa Eggen is a high-end steakhouse with a more relaxed atmosphere, where meat from the grill is the star of the show but where seafood and fresh ingredients are always part of the package.
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On the seafood side, you will find grilled calamari with gremolata and salsa Fresca, along with whole grilled seabass. You might also want to sample the raw bar, where you’ll find Korean tuna tartar with sesame, egg yolks, ginger and coriander, or sashimi-Fillet of beef with porcini mushrooms, smoked soy, grape, and celery root.
And for dessert why not have some with mango, passion fruit and coconut ice cream with coconut marshmallows, or maybe cinnamon ice cream with churros, calvados cream, and apple. The menu is in constant movement and changes after season and creative thought.
Vassa Eggen also hosts various theme days throughout the year. One of them is meat school, where you get to cook the food Vassa Eggen does best: meat. Over the course of an afternoon you will learn techniques and about raw materials and experience a professional restaurant kitchen facing a busy Saturday night.
Recently, the restaurant also invested in a new bigger outdoor seating. A perfect place to catch the sun while enjoying good food and drink.
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