do it yourself

The main character in Norwegian famous novel “Hunger” (by author Knut Hamsun) wanders around Oslo trading in his clothes and belongings for the next meal. He did not have the USE-IT Oslo map in his hand. Here is our guide to eat and dine in Oslo – budget style.

grocery stores

You’ll find regular food store chains like Rema 1000, Rimi, Kiwi and Ica everywhere. Most of these are open from 0900-2200 on weekdays and from 0900-2000 on Saturdays. Smaller chains such as Joker and Bunnpris are open on Sundays as well. Here is a couple of them down town: 

Rema 1000
Torggata 2-6
www.rema1000.no

Rimi
Central Station
www.rimi.no

Kiwi
Byporten
www.kiwi.no

Bunnpris
Central Station
www.bunnpris.no

disposable barbeques

Barbequing in parks is extremely popular in Oslo. It is a rather cheap alternative compared to eating out.
Step one: Buy what you need in a regular food store; meat, fish, vegetables and a disposable barbeque.
Step two: Find any park, or go to the islands—the rest is up to you. Just remember to bring matches, and make sure you clean up afterwards. 

public barbeques

In Sofienberg Park there is a public barbeque open for anyone. One for ordinary meat and one for halal meat. You pay with your card: 1 NOK equals 1 minute, which means that you can barbeque for at least 30 minutes and still pay less than for a disposable barbeque. Perfect for striking up a conversation with your fellow barbeque-guy. 

tap water

Tap water in Norway is drinkable. Very much so. Buying bottled water is not necessary more than once, you can refill your bottle. 

price differences

Be aware that there is a huge price difference between kiosk’s and regular stores! A quick refreshener like a diet coke will cost you 17 NOK in regular stores but 32 NOK at your typical 7-eleven . We Norwegians shop in kiosks for three reasons beside longer opening hours: 

  • When they offer something regular food shops don’t.
  • When we’re in a hurry.
  • If it’s a Sunday and we wont bother to walk an extra 100 meters to the nearest Sunday-open food chain.

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