Wongraven wines at Bellies
- Gard Karlsen
- 13 minutes ago
- 2 min read
Winemaker’s Dinners always come with a thrill, and when Wongraven Wines announced a visit to local Michelin listed restaurant Bellies, we were faster than a cork popping to secure a table. We’ve dined at Bellies before, so if you’re curious about a “regular” night there, you’ll find plenty in the archive — but this evening was anything but ordinary.
A crisp, refreshing Blonde Ale — brewed in collaboration with Nøgne Ø founder Kjetil Jikiun set the tone this evening before we got into the trio of starters: parsnip, golden beet, and fried oyster mushroom, each one bright, elegant, and spot-on. The oyster mushroom seems to have become a signature dish and it is always a treat! In the glass we got a A Pinot Noir–based NV Champagne that was a crowd-pleaser – even amongst some that are not that into champagne.
The warm-up act continued with baked celeriac, but it was the local Sola potato with an Asian twist that stole our hearts. Sambal, kaffir lime, peanuts — suddenly we were transported to a bustling Thai night market. This landed beautifully alongside a Morgenstern Riesling Magnum, one of my top picks of the evening (though yes, I’m notoriously partial to Riesling). It also paired effortlessly with pumpkin and spicy gochujang.
Then came the reds. Alleanza Langhe Rosso Black Label (served from a Magnum bottle) was a knockout — vibrant, structured and the perfect companion to raviolo with chanterelles and truffle. Piemonte knows what it’s doing. And just when things couldn’t get cozier, Bellies slid over their legendary brioche-style bread. Warm, soft, perfect for sweeping up the last drops of sauce — a small joy, but a mighty one.
The night peaked with Barolo Monvigliero, a regal wine with a price tag to match, yet worth every sip when paired with fried Lion’s Mane mushroom.
Desserts kept the rhythm going. A sea buckthorn sorbet that cut through everything like a fresh breeze, followed by a black koji ice cream that gave us RE-NAA flashbacks in the best way. The final pour was a Saison beer — interesting, though I secretly wished for something sweeter to dance with the desserts.
A heartfelt thank-you to Sigurd Wongraven, whose passion for wine is as unmistakable as his presence on stage (yes, the very same Satyr from Satyricon). And of course, a massive shout-out to the Bellies dream team for crafting an evening that felt thoughtful, flavorful and truly memorable.
Pros • Direct insights from the winemaker himself • Creative, beautifully executed vegan dishes
Cons • The final Saison beer didn’t quite hit the dessert sweet spot
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