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Monday, December 31, 2012

Norway, Presis

 

 

ST76 DEC19 021On a dinner recommendation of a college student, I make my way to Storgata 36. Navigating up a set of stairs I find myself at the entrance of Presis, a tapas restaurant and bar.

 

 

 

 

 

ST76 DEC19 025With dark wood furniture and soft lighting from table candles and cool chandeliers, the atmosphere of Presis is warm and welcoming.

I arrive shortly after the restaurant has opened and I am only the second table to be seated.

 

 

A refreshing ice cold glass of water is served and a pitcher of it is left behind which I appreciate. Although this is a restaurant best enjoyed as a group I am going to make the best of my dining experience by sort of eating like one.

Cured Reindeer, Grilled Artichoke Hearts, Fish Cakes and Salted Potatoes are ordered. As I wait for my main courses to be prepared a basket of warm toasted focaccia bread with an olive spread is served.

 

 

ST76 DEC19 031My first taste of a slice covered with the olive spread and I am ready to cancel my main courses.

I am prepared to just double or triple down on the focaccia.

 

 

 

If this is truly what is representative of the kitchen then my taste buds are in for a real treat.

Although there is only one waiter he is definitely efficient. He attends to new patrons even as he has the right timing to not neglect those of us that are already seated. I am impressed.

 

 

ST76 DEC19 036Presis Mixed Tapas

 

 

My main courses arrive and I have a bit of a dilemma, which one gets to grace my taste buds first. If the way to a man's heart is through his stomach then a heart to the stomach should have the honors. Grilled to perfection, I swirl pieces of the artichoke in the light olive oil in which it is served and savor. Delicious!

 

ST76 DEC19 034Next it's the Fish Cakes which I first drizzle with fresh lime juice.

Although deep fried it is almost unnoticeable because of the light coating. Sampled with some of the Raw Salad (sliced carrots, apples and onions) on which it is served, my taste buds are delighted.

 

 

A fork through the Salted Potatoes is almost like putting a hot knife through butter. These are done perfect with just right amount of saltiness.

 

 

ST76 DEC19 032I save the Cured Reindeer for last. As a not too big a fan of sour cream except in cakes, it is the only dish that I would order slightly different next time.

 

 

 

Served sliced and topped with sour cream and onions, I thought the sour cream overpowered the cured taste of the meat.

 

 

ST76 DEC19 043Dinner is finished off with a large cup of passion tea as I watch the restaurant fill up with more patrons that I am sure will also have an awesome dining experience.

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