An avant-garde molecular dining experience where open-fire craft meets nocturnal luxury — designed for those who seek the unrepeatable.
"We do not cook to feed. We cook to transport. Every ember, every foam, every silence between courses is a deliberate act of theatre."
At AXIS, the kitchen operates as a laboratory and a stage simultaneously. Liquid nitrogen sits beside century-old wood smoke. Technique is infinite; ingredients are seasonal, local, and alive. Each evening's 12-course journey is conceived fresh — never repeated.
Three single-bite compositions — smoked quail egg in ash cream, oyster with sea foam, and charred leek tart with truffle.
Day-boat turbot briefly kissed by applewood flame, suspended in clear bonito dashi, finished with pickled sea herbs and roe.
A6 Kagoshima wagyu, hung 60 days, cooked directly on embers. Paired with fermented black garlic purée and crisp potato foam.
Smoked 72% Valrhona ganache landscape with liquid-nitrogen raspberry sorbet, caramelised buckwheat soil and edible ash.
Full 12-course menu — €295 per person · Wine pairing from €110
Request a Table
AXIS seats only 18 guests per evening, ensuring that every moment of service is unhurried and entirely personal. The room is intentionally dark — lit only by ember glow and candlelight.
Trained under Ferran Adrià at elBulli, Heston Blumenthal at The Fat Duck, and René Redzepi at Noma, Luca returned to Oslo with a single conviction: that fire is the oldest and most honest cooking technique on earth. At AXIS, he fuses that conviction with molecular precision — resulting in dishes that are simultaneously ancient and impossible.
AXIS is available for private hire and bespoke culinary events. Each event is designed from scratch — a unique menu, a unique evening.
The entire AXIS room, reserved for your party of up to 18. A bespoke menu crafted around your brief, delivered with full brigade service.
Six seats at the pass, directly facing the kitchen. Watch each of your 12 courses composed in real time. Includes a personal dialogue with Chef Moretti.
A curated 8-course fire menu paired with eight grand cru Burgundies, hosted with our Head Sommelier. Limited to 14 guests.
AXIS opens five evenings per week. Each sitting begins at 19:30. We hold your table for 15 minutes. Cancellations within 48 hours are non-refundable.
A member of our team will confirm within 24 hours.
Deposit collected upon confirmation.