In the heart of Oslo is located Himkok, one of the best cocktail bars in the world, ranked 11th in the The World's 50 Best Bars 2024. This temple of good drinking is made up of three distinct rooms, all expertly managed by the Bar Manager Maroš Dzurus and from R&D Manager Paul Voza.
The name “Himkok” translates into Norwegian as “moonlight” and perfectly encapsulates the ethos of the place. Himkok transcends the typical cocktail bar concept, showcasing Norway's rich ingredients and culture from distillery to glass, in line with the movement New Nordic cocktail.
Opened in April 2015 right behind Oslo Cathedral, Himkok has become a favorite destination for locals looking to reconnect with their culinary traditions. From the moment you step into the hidden entrance, you are transported to a magical environment defined by dim lighting and industrial decor, evoking a secret bar vibe, breathing new life into one of Oslo’s oldest buildings.
Himkok is home to three bars: the Distillery Bar, with an on-site microdistillery, the Draft cocktail Bar upstairs and the Cider Bar seasonal in the outdoor courtyard.
The name “Himkok", That also means “home cooked”, reflects the commitment to producing not only cocktails but also its own spirits. The bar produces gin, aquavit, vodka and soft drinks, all served in the Distillery Bar, In the Taptail Bar and Cider Bar, where you can also find Norwegian ciders and beers, some produced specifically for Himkok.
Ready-to-drink cocktails
In 2022, Bar Manager Maroš Dzurus and R&D Paul Voza have launched a range of ready-to-drink cocktails (RTD), drawing on Norway’s natural ingredients. Each 330ml can features house-made elements for an authentic taste experience. The range includes the refreshing Oslo Paloma and the zesty Oslo Mule, both at 4.7% ABV, as well as the signature Snake Bite, a ready-to-drink energy cocktail infused with pear blossom, also at 4.7% ABV.
Sustainability at the centre
The self-production of alcohol, which represents the 70% of what is served by Himkok, is a key factor in its success. Since its debut in the charts The World's 50 Best Bars ranked 42nd in 2016, Himkok has steadily climbed the rankings, reaching 10th place in 2023 and 11th in 2024. In 2018 the bar was also awarded the Ketel One Sustainability Award for its commitment to sustainable practices, highlighting the circular use of resources and attention to local ingredients.
In recent times, Himkok started selling his alcohol outside. As he explains David Bone, Head Coordinator of Himkok Cocktail Classes, “until two months ago we were using our own spirits only for our cocktails. Now, we have decided to bottle and sell spirits. For now only in Norway, but we will expand later”.
Himkok Cocktails
The Bar Manager Maroš Dzurus, who has dedicated a decade to Himkok and has been in his current role for three years, emphasizes the importance of quality and meticulous attention to detail in creating cocktails. Each drink is expertly crafted by a multicultural team, drawing inspiration from Norway’s rich culture and gastronomy.
Himkok's cocktail menu features signature drinks such as:
– Fifth: a sweet and fruity cocktail based on Himkok Linie Age Aquavit
– Sage: a peppery and herbaceous drink made with Himkok Gin
– Beta: a refreshing mix based on Himkok Vodka, offering a harmonious balance of sweet, sour and slightly spicy notes
Other notable proposals are:
– Sea Buckthorn: a unique twist on whiskey sour, made with Buffalo Trace whiskey.
– Rhubarb Negroni: a creative reinterpretation of the classic cocktail, featuring locally produced Anikonic Rhubarb & Strawberry fruit wine for a low-alcohol experience
With such a diverse selection, Himkok showcases the art of cocktail making, inviting guests to taste the essence of Norway in every sip.
Himkok's courses
In mid-2024, Himkok launched amateur and professional cocktail courses, a unique offering in the industry, led by Davide Osso, master distiller Frederik and former senior bartender Simone Merlini. As Davide says, “in the courses we share the preparation of cocktails, revealing the techniques we use in the laboratory. We believe in community and the feedback has been incredible”.
On the Himkok website you can check all the dates scheduled between Oslo and Bergen.
Who is Maroš Dzurus?
Maroš Dzurus He is the Bar Manager of Himkok, a role in which he has made a significant contribution to the growth of the brand and the business over the past decade. Professions
A third-generation hospitality chef from Slovakia, Maroš moved to Oslo in 2014. His passion for innovative flavours quickly propelled him to the role of Bar Manager. Maroš is dedicated to showcasing Nordic ingredients and creatively fusing them with global influences. His priority is to create a safe and supportive environment for his team, fostering collaboration and empowerment of all members.
Who is Paul Voza?
As head of research and development, Paul Voza has had a significant impact on Himkok’s operations. Raised in a family business, his rich international education has provided him with a deep understanding of food, flavours, techniques and creativity. Paul’s passion for merging cultures and cuisines drives his cocktail creations, drawing inspiration from Norway and its mixed heritage, between France and Mexico.
Who is Davide Osso?
Born in Friuli in 1995, David Bone He began his career in the hospitality industry at the age of 17, in his home region. After attending a bartending course at the Dublin Bar Academy, he joined Himkok, starting as a barback and working his way up to Senior Bartender at the main bar and then Laboratory Manager. Today he is the Head Coordinator of Himkok's Cocktail Courses.
