Born and raised in Italy, trained in kitchens across Spain, Mexico, and Norway. In 2022, Andrea Selvaggini joined Savage in Oslo. Seven months later, the restaurant earned a Michelin star. An Italian background, applied in a Norwegian context.
In May 2025, we spent several days at Savage for a shoot. The focus was simple: documenting dishes, tools, and processes as they are used in service. No reconstruction, no staging beyond what the kitchen already does every day.
The langoustine claw
The langoustine claw has been on the menu since day one. It is a fixed element, adjusted seasonally but always recognisable.
Andrea prepares it using a double-sided langoustine mold. The mold sets the proportions and keeps the shape consistent, while the garnish and balance shift with the menu. It allows variation without rethinking the core of the dish.
Black ribbed chips
Also on the menu every night is the dry aged Wagyu bite, served between black ribbed chips. The chips are pressed, not cut, to keep them thin, even, and sharp.
For this, Andrea uses our Ribble Disc Pressing Mold combined with our circular stencil. The ribbed surface gives strength without thickness and keeps the chips predictable during service.
Ribbled Chip Recipe
Peel and dice 450 g sweet potato and 250 g potato. Cook with 400 g water, 70 g isomalt, 14 g cornstarch, 35 g glucose powder, and 5 g salt until soft.
Blend with 70 g maltodextrin and chill overnight.
The next day, mix in 15 g squid ink powder.
Spread thinly on a silicone mat and dry at 70 °C for 30 minutes. Oil a mat and bake at 135 °C for 7 minutes. While still hot, apply a heat gun and press immediately with the ribble disc pressing mold.
The process is timing-sensitive. Press too early and the chip collapses. Too late and it breaks.