Mathallen 10 years: Galopin
October 2022 marks 10 years since Oslo got its very first food hall. On Vulkan, an old industrial area right by the Akerselva River in Løkka, Mathallen Oslo was to become a cornerstone in the development of a completely new city within the city. Now, 10 years later, Mathallen Oslo has become a shopping center, meeting place, workplace and tourist attraction for thousands of people.
On the occasion of the 10th anniversary, we have had a chat with some of these people, more specifically a small selection of our beautiful birthday children.
Mathallen's French alibi
Why Mathallen?
We chose to operate in Mathallen because we wanted to convey our love for artisanal food to the people. And to everyone, both passersby and food enthusiasts. Mathallen was the right platform to achieve this.
What dish have you sold the most of over the years?
We have sold a lot of Comté from Marcel Petite - the best cheese factory in Jura, France. The cheese is hand-picked and aged for 18 months in Fort Saint-Antoine, an old fortress used to store only the best Comtés.
We also sell a lot of our famous duck confit sandwich!
What is your Mathallen favorite?
Fresh pasta from Via Italia (no one can get tired of fresh pasta), Spéciale Utah Beach oysters from Volcano fish (France's best!), and marrow bones from Annis Pølsemakeri.
You experience quite a bit in 10 years. Are there any memories that stand out?
When Crown Princess Mette-Marit was visiting Mathallen and came to us to shop. That was probably the first time we were a little put out ;)
