The great passion of Chef Ole Johnny Hjelmeseth is to prepare ever-new dishes from the freshest fish – and fresh means caught that very night or during the early morning hours.
Ole Johnny started as a steward, cooking for seamen on a shrimp trawler and other vessels, experimenting with different fish species and new ingredients. Today the chef puts to advantage his good connections with the fishermen, procuring the very best locally caught seafood.
Maki’s renowned eight-dish tasting menu is based on the catch of the day. May we tempt you with Jerusalem artichoke soup with mussels, halibut steamed with ginger and chilli, beetroot granité with edible Szechwan flower, ling with creamed cauliflower and pickled red onion, and cod tongues tempura? For dessert perhaps cheeses from Tingvoll with nuts and honey, homemade vanilla ice cream with port-marinated plums, or a blackcurrant panna cotta with anise and mint? Very well!
You’ll be pleased to know that Maki offers à la carte dining and set courses (also with less than eight courses). The atmosphere is elegant yet warm, with white linen tablecloths and large candles on each table. Through the arched windows you can watch boats come and go, and sometimes see seals frolic in the water.
One of the delights is being able to watch the chefs concocting fascinating dishes. The sight, sounds and smells are sure to entice. A great seafood meal is like finely orchestrated music. Good dining calls for great wine pairings. Our sommelier would be pleased to make suggestions that match your menu choices.
PS. We invite you to enjoy an aperitif in the Lounge or at Brosundet Bar.