The common denominator, aside from head chef Andrea Selvaggini, is the rather agnostic approach to serving the very best.

The result is the eclectic Savage, creatively serving two masterfully crafted menus, and the raw essence of classic Italian pasta, brunches and open air cocktails at Null Null, Bar Revier and Over Revier. No matter the occasion or mood, Revier is set to redefine and underline the best Oslo has to offer. All under the same roof.