Inspired by the weather of the day, Cornelius serves its famous Meteorological Menu of exquisite seafood and side dishes, prepared using innovative culinary techniques and with a genuine passion for the products of the sea. In summer, guests can enjoy lighter dishes outside on the pier; when the weather is less clement, candles and the replace create a cozy atmosphere indoors and food with stronger flavors is served.

Among the wines, I was enchanted by the way Aristos Sauvignon 1999 had developed and by the excitement of talented sommeliers for this mysterious wine.

Camilla Tufte
Head Sommelier

Aromatic grapes

The Art of Pairing Wines with Food


Vidar Klausen
General Manager – Vinhuset

Camilla Tufte
Sommelier – Cornelius

Glenn Erik Osebakken
Sommelier – Dyvekes Vinkjeller

Anna Ehrenfeldt
Sommelier – Theatro

Vidar Forland
Journalist – Radisson blu Hotel

Jessica Hemberg
Sommelier – Marg & Bein

Miroslay Nedielka
General Manager – Sumo

My-Helen Hillbom
Sommelier – Restaurant 1877

Irene Kolœn
Sommelier – Restaurant 1877

Jonas Monkiro
Sommelier – Theatro

Siv Anne Boyum
Sommelier – Vinhuset

Courtney Humiston
Sommelier – Lysverket

“This was an amazing way to share knowledge among not just sommeliers but also people around in the industry. if I am going to pick out a special wine its hard. There was a lot of aromatic grape varieties that fooled me blindly.”

Glenn Erik Osebakken

Dyvekes Vinkjeller