"Social dining" is the trend word no one can quite define in Oslo restaurants. null

Restaurants in Oslo are embracing a new trend: "social dining." However, the exact meaning of this buzzword remains elusive, with definitions shifting from shared meals to the idea of strangers dining at the same table. The core idea, however, seems to be fostering connection and allowing diners to sample a wider variety of dishes.

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At people should come together and share food. We don't offer à la carte dishes; you have to order several.

At Mer Kaos, which opened on Sørenga in July, restaurant manager Frode Wulff explains their approach. "People should come together and share food. We don't offer à la carte dishes; you have to order several," he says. Wulff aims to discourage mobile phone use, encouraging guests to enjoy their food and conversation instead. Inspired by Spain's tapas culture, Mer Kaos adapts the concept using Norwegian ingredients.

While "social dining" is not a uniquely Norwegian concept and is often used in its English form, it has gained traction in Oslo. Wulff believes it's a trend that reflects a desire for shared experiences. He notes that while the concept might confuse some, the advantage is that guests can try more dishes, potentially lowering the barrier to trying new foods.

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We want people not to sit on their phones, but rather to enjoy their food and conversation.

Other Oslo establishments like Keyser, Koskos, and Basso are also adopting "social dining." At Basso, located in Storgata, the focus is also on sharing food, though diners have their own tables. Julie Marie Larsson, the general manager, acknowledges the term's popularity abroad and its recent emergence in Norway. She notes that the concept has led to some confusion, with guests occasionally expressing a preference against sitting with strangers, a practice common in some "social dining" settings but not at Basso.

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Yes, I have seen more of it. I haven't seen it that often in Norway before, it's mostly abroad.

Etiquette expert Mathias Toresen, a trained waiter and sommelier, sees great potential in "social dining," calling it "a bit modern right now" in Norway. He agrees that defining the term is challenging, stating, "There isn't one type of 'social dining.' It's a concept that is difficult to define." Toresen believes the trend incorporates elements of shared experiences and communal dining, making it a versatile concept in the current restaurant scene.

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We have had comments from people who would prefer not to sit with others.