The kitchen has been trained by Reuben Waller, a classically-trained award-winning chef who also designed the menu items on offer. Waller has worked in several Michelin-starred restaurants in the UK, and is using his experience to create a lifestyle restaurant focused on casual eating, with a daily changing menu, and fresh produce.
And with our current Chef Fabio Baudo who has recently joined our team has brought new elements to our menu, and is looking forward to bring more exciting dishes which will take your plant-based dining experience to the next level.
Delicious, surprising, convenience – that's what Nordvegan is striving for. Our food options change every day to ensure you will never have to eat the same food again along with our popular dishes which are available daily. All meals can be eaten in the restaurant, or taken away for lunch or for a full evening meal.
Following main dishes, there is a range of dessert options to choose from including healthy and delicious raw cakes, Crème brûlée, and a number of Patisserie options.
Due to our options change daily, we do not have a menu. To make your enquiry about our daily menu, kindly call or write us for more details.
Our price range starting from 105kr for a full meal up to 199kr. Following a main, there is a range of dessert options to choose from including healthy and delicious raw cakes, Crème Brûlée, and a number of Pâtisserie options.
The Chef - Fabio
Born in the 1990’s in Rome I went on to attain a degree in hospitality, after which I worked for three years at “Enoteca Baccano” restaurant in Rome. I then decided to expand my skills and travel abroad to learn international cuisine in different countries.
My first experience led me to to London where I worked in the two Michelin star "Bacco restaurant and wine bar" with the chef Stefano Piscedda. After only one year and aged 21 I had been selected as a sous chef.
Next my experience took me to Malta and Rome this time as head chef. Then in 2014 I moved in Sydney where I worked for 1 Michelin star restaurant "The Bathers Pavillon" as a junior sous chef where I further improved my skills in international cuisine.
Shortly after, thanks to my wife I converted to vegetarianism and from then the necessity to work in plant-based restaurants was born. In 2015 I started up a vegetarian restaurant in Sicily, which provided me the ability to improve and adapt my skills in this concept of cuisine.
Now I'm ready for this new experience at Nordvegan!
Kristian IVs gate 15b
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