Cafe Tekehtopa - Oslo

Nice/cozy place with awesome food, but really bad service. read more Nice/cozy place with awesome food, but really bad service.

Smoked salmon toast had more shrimp salad than salmon read more Smoked salmon toast had more shrimp salad than salmon

Right now, Tekehtopa is back at it 's very best. I 've been a regular to this charming location ever since it first re opened in the old neighbouring National H... read more Right now, Tekehtopa is back at it 's very best. I 've been a regular to this charming location ever since it first re opened in the old neighbouring National Hospital Farmacy (no.: Apotheket the original name of this restaurant bar, which was prohibited for health law reasons: One couldn 't name a bar Farmacy ... So they changed the name cleverly, still reading Apotheket on the windows from inside! through various concepts and qualities, including a fantastic meze place. For some time now it has been a place for a more plain italian menu, that for our litle group on a november afternoon really did the trick: Not a very extensive menu, but stands out from other italians by having not all the standard pastas pizzas, but rather some other regional specialities, gnocci, risotto, todays fish or meat, and some tempting vegetarian alternatives too. I had the butchers steak, well prepared on a green salad with lot 's of parmigiano. Not to big a steak just the right amount of red meat and not to pricy. Friendly staff and good atmosphere glad to be there again!

Potato-mussel Soup was perfect! And homemade lemonade was a great match. Come here to enjoy good food in the read more Potato-mussel Soup was perfect! And homemade lemonade was a great match. Come here to enjoy good food in the

Through all the years of the restaurant's existence, the main problem has always been inconsistence, probably due to problems of recruiting experienced professi... read more Through all the years of the restaurant's existence, the main problem has always been inconsistence, probably due to problems of recruiting experienced professionals. Salad Caprese, everybody knows what it looks like, virgin white cheese, bright green leaves of basil and red tomatoes. The game is won on looks alone, before anyone has tasted it. Today I had as a Caprese the probably white cheese, the probably red tomatoes, although hard to tell when splattered with a dark brownish liquid (balsamico? and the PURPLE basil (in very stingy quantity . When served on a small greyish/brown platter, every advance the dish has, by the way its ingredients look, was totally negated by the cook's treating of the same. Horrible work!!