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"Luxury worth every penny" – À L’aise.

À L’aise is a French-inspired restaurant in Oslo combining classic dishes with modern elegance. The restaurant invites you to enjoy a comfortable evening in warm and relaxed surroundings and offers a menu based on the best seasonal ingredients. The kitchen is open from Tuesday to Saturday at 17.30 - 21.00, and the restaurant closes at 01.00.


High-class Gourmet Destination

They offer a Tasting Menu for 1795 kr, which you can pair with wine for 1595kr. They also offer à la carte if you would rather that, with a variety of delicious starters, mains and desserts. They have an option for lunch with private parties by appointment, where they offer either two or three-course meals.

No matter what direction you go in, you are looking at a high-class, French-inspired, exclusive dining experience at À L’aise.


Danish Chef & Co-Owner Ulrik Jepsen

Head Chef Jepsen loves French cuisine, and he will give you his interpretation when you visit À L'aise. Alongside Ulrik Jepsen is his wife, front of house Mia Hvidberg and investor Jan Nilsen.

Ulrik Jepsen has a plethora of experience at high-class, Michelin restaurants both in Norway but also abroad. He has, for example, worked at Waterside Inn in the UK, at Søllerød Kro and Kokkeriet in Denmark. When he moved to Norway with his family, he worked for a while as a Chef at Engø Gård at Tjøme.


Michelin recommended 2019

À L’aise was recommended in the Michelin Guide in 2019: “This elegant, sophisticated restaurant is run by an engaging, knowledgeable team. The experienced chef is something of a Francophile: expect refined Gallic dishes packed with flavour and crafted from French and Norwegian produce.”

À L’aise was also featured on Forbes’ list of ‘The 10 Coolest Places to Eat in 2019’ and the White Guide 2018, where they ranked on the masters level with a 78. Many, including critics, are hoping that À L’aise will get a Michelin star soon. There is no doubt that À L’aise is on its way to achieving great things.


Based on 2,021 reviews

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