First Hotel Grims Grenka - NORWAY

First Hotel Grims Grenka in Oslo center is no ordinary hotel. The design of the hotel creates a special atmosphere for its guests, one that needs to be experienced. The hotel has 65 rooms, all of which are larger than 20 square meters and offer high quality facilities such as Jensen beds, Bang&Olufsen televisions, personalized light controls and more. You can also enjoy our roof top lounge, Q Lounge, when the weather gets hot our drinks get even hotter, so don't miss one of Oslo's few roof bars. When it's time for dinner our exclusive raw food concept at Madu is a great choice. Welcome to First Hotel Grims Grenka, all wrapped up in a delightful Scandinavian design - without the attitude. 

First Hotel Grims Grenka is a well-known design hotel to the citizens of Oslo. Press-conferences, photo shoots, product launches, parties and other events are frequently held at the hotel in the center of Oslo. No wonder, when it can offer one of the very few rooftop terraces in Oslo as well as the popular restaurant MADU with its raw food concept. 

Grims Grenka offers 65 color-schemed rooms including 17 suites, many of them up to 70 square metres (750 square feet), in addition to other unique locations for pleasure and enjoyment. All rooms are non-smoking.

Enjoy world-class contemporary Scandinavian cuisine in our design Restaurant Madu. Relax with a classic cocktail or an ice-cold bottle of Champagne in our Lobby Bar. Savor the urban jungle from our unique and trendy rooftop bar – Q Lounge. Are you organizing a party or an event? We can definitely help! It is not as expensive as you think. Come eat, drink and enjoy life with us. 

First Hotel Grims Grenka is voted coolest Norwegian design hotel, by Nettavisen.no. In a Norwegian voting, 10 hotels were selected as the best and the coolest. First Hotel Grims Grenka was voted in top due to our unique design and newly opened Madu restaurant. 5 of 6 points by Norwegian newspaper Aftenposten. Madu modernizes classical Scandinavian cuisine. Utilizing old cooking methods such as smoking, curing, pickling are mixed with newer ones, such as sweeping, halstring and carving. Raw materials are as much as possible locally produced and organic, principally fish and shellfish and all ingredients closely follow the seasons.