Mon Oncle

The story

Mon Oncle Oslo – French Gastronomy Rooted in Norwegian Seasons

The Philosophy

At Mon Oncle on Universitetsgata in Oslo, Chef Dimitri Veith builds every menu on a foundation of classic French gastronomy. The kitchen works closely with local Norwegian farmers and producers, following the seasons to give the food a distinctly Norwegian character. When local alternatives cannot replace certain ingredients, select produce is sourced from the finest regions in France. "All our menus are based on the interpretation of classic French gastronomy by Chef Dimitri Veith," the restaurant states.

The Experience

Dining is a set menu affair, served for the entire table. The Grand Dégustation spans 18 courses, the Dégustation 14, and the Menu d'Hiver and Saturday lunch Menu Déjeuner each offer 9 courses. Wine pairings are available in two tiers, including a Prestige option, and juice pairings are offered as well. The kitchen accommodates vegetarian and pescatarian diets with advance notice, but does not cater to vegan or milk protein‑free requirements.

Recognition

Mon Oncle's precise, personal cooking earned a Michelin star in 2026, a recognition of high quality that reflects the clarity of Chef Veith's vision—French technique expressed through Norway's landscape and seasons.