Maaemo: The Pinnacle Of Fine Dining | 3 Michelin Star Magic At Its Finest!

We flew all the way to Oslo for one night just to eat here. I'm Adrian and I'm Leila and this is S3. Welcome to Maimo, an exquisite culinary destination nestled in the heart of Oslo, Norway. You start your journey on the first floor where Chef Bang invites guests into a version of his own living room, listening to his personally curated selection of music, having a glass of champagne and unwinding before dinner. This space defines understated elegance and was the perfect venue for our first few bites. Our first bite is carrot, lagerstein and fish eggs on top. It arrived immediately. It's crisp, it's fresh, it has some beautiful vibrant flavors. The crackers in between are not as crunchy as you'd picture but there's a beautiful cream inside. The carrot is almost puree but very cold and the salmon is delicious. It's exceptional. Very high hopes for what's to come tonight. Like little details you never notice like even down to the glass. The glass is not a regular shape, it's not a circle. I don't know if it's hand-blown or it's meant to be that way but it's just those little extra features. One bite has been filled with Jerusalem artichoke. You're having as well different texture of duck liver parfait and finishing with some dried mushroom and herbs like a forest wool. Yeah we're eating in a very special place. Essentially tastes like foie gras with truffle. The Jerusalem artichoke would be like a third flavor. There's a little bit of green on top just a small touch of like freshness hands down. One of my top, top, top foie gras bites. Magnificent bite. It's laid around the cheese called a crêpe toast. It's a very tiny island. We are underneath of the sea level so it's a lot of salinity and wind going through the cave. This cheese has been transforming different texture. We're having a biscuit cream and roaches inside on the top. Beef tongue caramelized and a seasonal pitcher of them right now. The ceramic on the bottom has been warmed to keep the cracker warm on the bottom. Those forage herbs on top. It's not your typical greens like it. Added the most perfect acidity and a bit of spice and crunch. The cracker almost is like a sablé so it kind of crumbled in your mouth a little bit. And aesthetically incredibly beautiful. A tart base made of chanterelles, dry-aged tartare aged at least four weeks and there's jelly and cubes of meadow sweet that tastes like elderflower. I'd be happy if we were done now. The crunchiest thinnest tart shell. That's the most beautiful texture. And then on top it almost tastes like aged fruit if that makes sense. It gets whimsical and very very unique. The service has been impeccable. They're attentive, they're funny, they're kind, very welcoming. This is a flatbread made of potatoes with some turnip pickles, some roe of the scallop. So it's very soft, it's very bendable. It's also very crunchy. It's like a little scallop sandwich rolled into one little perfect bite. So we have created a beautiful dish around our caviar. This is a Japanese sturgeon aged in China in one of the purest waters in the world. This dish is a favorite for our head chef. Caviar is better. The potato is not potato. It's potato foam ice cream and then at the back of it you get this like a little bit of a tart blackcurrant oil. I don't know, it's crazy. Another note, the washroom. Very dark and mysterious. It's almost like you don't know where you're going. The minute you walk up to it the door automatically opens to the most stunning washroom. There's a selection of perfumes specific to someone here. We're trying to select our perfume and show them who is in the house. Actually chef is over here, chef's husband. So far, exceeding expectations. So after all of your starters are over downstairs, they walk you back up to the main level where we entered. They lead you into the main dining room and you're walked into this very very different atmosphere. It's concrete, grey, very dark and nudey. It's a little less welcoming than downstairs which I love. There's absolutely no music. The kitchen is so quiet but they're cooking over there. Scallop, we keep it extremely fresh because it's raw in a pickle of onion and also a gooseberry on top which is a little travel to the forest as well which is different brightness of it. The green one which is the rapid one, the red one will be a bit more rapid. All right sorry, we come back down to earth. A number of different bitter and sweet and salty elements on top. And that sauce, beautiful silky, the lactose undertone. As a single bite, it's perfection. We're out of our element, this is otherworldly. A beautiful oyster, west coast of Norway. Take the meats, blend it raw with cream and we also save the water of the shell of the oyster to make the transparent this gel on top. Finishing with a sauce based on cream, blue mustard and deep fried. Quickly catch texture and temperature. This is happening now. Saline, sea, stone, mineral element. The definition of refined, again a technical execution. How do you even begin to make something like that? I will never know. This is the restaurant to be in my mind. White and green asparagus, we are in the season. These asparagus have been served on top of the shabu-shabu. Finish with this delicious cheese called Grätost, we had earlier. So we're having a beautiful piece of turnip. The ocean between Norway, Denmark and Sweden. Cooking open fireplace, some blueberry fondant. Finishing with a sauce quite acidic with a little bit of apple juice. What it actually tastes like is the lightest barbecue short rib. I guess because it's aged. Sauce to add this sweet and sour beautiful element. Spring lamb is from Ostergarden, an island on the south of Stavanger. We dry age it again from three to six days. Finish it in the oven and on the yakitori grill. Magnificent collection of knives come from an amazing guy called Schmitz, Norwegian. Beautiful rare wood from all around Norway and also a mixture of bone and teeth of a dead body animal. You find it in Norway. Pick your weapon, I will try to defend the person anytime. Our lamb, it's cooked over an open fire and it comes together with a puree of horseradish, also a juice of lamb and cucumber and finished with a great rum cenote. Wafts of charcoal ramp smoke. It's just based on cherry red currants infused with cane and white tea as well. Our milk brioche breads with vanilla butter, it's the lamb leg which has been dried and salted, a chanterelle mushrooms powder, it's a rurus butter covered by a ramsun butter and a powder of marigold. What kind of savage brushes lamb fat on pork rolls? You just put butter and then sugar and then lamb fat on top of bread. Try it at home. Butter is outstanding, so many elements of green fresh herbs. It's time to have a walk together into the forest of Norway. It's a broth based on chestnut mushroom water and pickled lavender, rosemary, morel juice. There is a bouquet of herbs based on lemon pinappina, lemon thyme and sage. What? Oh my god. On the very bottom of the plate would be a caramel that has been made with goat milk along with beef sway, a custard of chef mushrooms that we season with star anise and cinnamon along with a roasted svelte ice cream. Finally on top a cloudberry foam that has been dusted off with woodruff and sea buckthorn powder. I don't know what that is and my god is it good. Wow. One of my favorite ever. Oh that's yeah yeah really. Seriously. Great it's not over yet. So dinner finished. He gave us a wonderful tour of the kitchen. This is the test kitchen so we have an overview of our few new dish coming. And this is the entire kitchen. Absolutely epic. Oh that's sneaky. We have the chance to work with many beautiful ones. This is a personal setup. Chef has been of course. Signature since the first day of May. Caramelized butter and make an ice cream of it inside cafe molasses and crumble of hazelnuts. Simple street called Kranenbolle. Make 24 layers of butter with some beautiful pearl made of brie the most which is a caramelized coconut famously in Norway. Inside a little caramel. One is made of pinecone the second one is made of honey. Very special highlight of this evening was being taken care of by Clément. Incredibly knowledgeable in every aspect. Amazing at what he does. Like always thank you so much for watching. We appreciate every single one of you. Please like, subscribe, take care of yourselves and we'll see you next time.