"The ingredients, the techniques, the flavour compositions, the wines.

Everything is at a high level," Robinson summed up, Dagbladet, 2019. Katla is the name of the restaurant owned by Lava Oslo in collaboration with now-closed Pjoltergeist’s star chef, Atli Mar Yngvasson. Since 2018, Katla has helped put Tullinløkka on the map. Sit back and enjoy the view of passionate chefs in action in the kitchen while dining here. Lava Oslo consists of master chefsStian Floer, Tom Victor Gausdal, Anders Braathen and Even Ramsvik. Together they run the restaurants Katla, Hitchhiker, Smalhans, Brutus, Handwerk Botaniske, The Golden Chimp, Hrímnir Ramen, Haakon, Dugurd Kantiner, Vega Snackbar, Gurken Gurken Gurken Gurken and Sentralen café & restaurant. Atli Mar Yngvassonextends the experiences he has from Pjoltergeist by combining flavours from different countries in the same dish. His travels to countries such asKorea, Thailand and Mexicoinspire his dishes, which cross Latin American and Asian flavours with Nordic ingredients. He uses pure flavours and changes the menu frequently but has a consistent focus onseafood delicacies. At Katla, you can order aset menuconsisting of eight dishes if you have a reservation, or you can drop in and enjoy food from theirá la carte menualong with a spicy margarita. The name Katla comes from one of the largest volcanoes in Iceland. Restaurant Katla is a lively place with anopen kitchen, informal atmosphere, and high activity. The kitchen staff prepares the food on anopen flameand makes sauces on large lava rocks, also called molcajete originating from Mexico. Alongside theflavours and techniques from Asia and Latin America, the kitchen mixes in flavours from theNordic countries. As a guest, you have the lucky opportunity to follow the chefs in action while dining. Katla has sixty seats at the bar where you can choose betweensmall and larger dishes from the á la carte menu, forty-five seats in the restaurant, where the 8-course set menu applies, and a separate chambre sépareé with seating available for sixteen people. The restaurant runs two tables per day in the restaurant with table reservations, but the food bar isalways open for drop-in guestswho want food from the à la carte menu or a tasty beverage.

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