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The Tea Room

The Tea Room at Imperial warmly welcomes you to a multi-course produce led dining experience. We follow no dogma other than to showcase and highlight the best flavours and produce of the world. The evolving menu is influenced by a deep passion for craftsmanship and honest cooking whilst still being informed by the season and classic techniques.

The intimate dining room, consisting of 5 tables, is to be discovered in the back of our wine bar Imperial, based just off the central and vibrant street of Youngstorget, Oslo.

Head chef Luke Henderson is heavily inspired by tradition, neglected techniques and more than anything pure flavour. He oversees an ambitious and talented team, to craft creative dishes across a seasonal tasting menu.

Luke Henderson

Chef Luke Henderson has an extensive range of experience from fine dining restaurants.

Starting his career at the age of 16, he has worked up an impressive resumé, working in respected restaurants such as The Hand and Flowers⋆⋆, The Laughing Heart and Maaemo⋆⋆⋆.

Luke is trained in traditional craftmanship and uses it to put a unique touch on his high-end cooking. By blending traditional dishes with elegant flavours, he creates food for the soul.

His heartfelt passion for tea and the art of “teatime”, reflects the overall atmosphere in both the winebar and the restaurant.

Jefferson Goldring

Jefferson Goldring is a renowned sommelier from Manchester, U.K. He has made an impressive name for himself, working in acclaimed restaurants in both the U.K and Scandinavia including spells at Maaemo⋆⋆⋆, Under⋆ and Northcote Manor⋆. Whilst also having short internships at Fäviken Magasinet⋆⋆ and The Fat Duck⋆⋆⋆.

At the age of 29, Jefferson has accumulated over 10 years of experience in hospitality.

He appreciates the intricacies of every wine - the winemaking, the geography and the history. With his passionate and gentle approach Jefferson encourages his guests to join him in a conversation.


at Imperial
Youngs gate 11

Oslo, Norway

Opening Hours

Wednesday–Saturday: 17–LATE

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