Bar Amour is inspired by nature, its uniqueness and fragility. We strive to find and up-lift what best the land has to offer, from animals to plants, memories to culture, people to landscapes. 

Our work is supported by a symbiose of the complexity of both Portuguese and Norwegian culture and gastronomy. 
Long standing unspoken allies, we share a bond that is hard to quantify as Portugal relies on salted Norwegian cod for the foundations of one of its most known signature dishes, Bacalhau. 

In our quest, we want to bring to the world and our guests more than just food; We aim to bring awareness, and a fresh approach on what we eat.

Caviar and truffle can be a wonderful thing, but so can a beautifully grown turnip, spicy and vibrant, or a freshly picked piece of wild chamomile. As a society we need to expand our borders and understanding of what there is to eat around us, and the delicate balance of joy and righteousness in nature's produce. 

That is why our produce is in its majority Norwegian if not Portuguese, sourced locally from producers that we know and trust, with emphasis on sustainable production that is either organic or bio-dynamic, and otherwise picked by ourselves from forests and lakes across the Norwegian landscape.

Our seafood is obtained from people that share the same values for longevity in the sea, and our meat comes from farmers that focus on providing animals with a happy and natural life, when it's not wild shot, our favoured way.

Our menu is heavily dependent on the seasons, and as such, we rely heavily on produce that we preserve in the richer months of Spring and Summer.

As we expand our understanding of the possibilities of our eco-systems, we must do the same with the responsibilities we have towards our surroundings.

Only then can we enjoy the same fruits tomorrow that we do today.

We challenge you to immerse yourself in our ethos for the present and future, treating your meal with us not just as food but as a new way of thinking.

— Carlos & the Bar Amour team