"Accommodation" Restaurants in Norway
Bocuse d’Or winner Ørjan Johannessen opened this destination restaurant in his island hometown in 2023. The tasting menu follows his “Island Gastronomy” philosophy, served around an open kitchen.
Large mirrors, chandeliers, and murals lend the dining room at Britannia Hotel its grandeur. Head chef Håkon Solbakk presents intricate tasting menus featuring the finest Norwegian ingredients. There is also a caviar bar.
Self-sufficiency defines this restaurant: Chef Halvar Ellingsen grows all vegetables and raises sheep, pigs, and quail on the family farm, which dates back to the 1800s. The tasting menu features around 18 courses.
Chef Tomasz Rochon leads this farm restaurant, where around 80 percent of produce is grown on-site. A 13-course historical menu recalls King Oscar II's visit in 1891 and can still be ordered on request.
Ørjan Johannessen, Bocuse d'Or gold medalist 2015, and his twin brother Arnt run this 17th-century guesthouse on an island south of Bergen. Seafood and local ingredients from the surrounding coast feature prominently.
Founded in 1924 as a summer boarding house, this restaurant now sources produce from its garden and lamb from the estate. Guests dine in a former barn’s hayloft beneath timber beams from 1905.
Marius Martinsen and his wife Elise established this outstanding food destination in 2015 with a “pasture-to-table” concept. The 12-course menu contains seafood and meat from Elise’s sister’s farm.
Visitors can combine dog sledding with fine dining at this forest lodge. Chef Johnny Trasti cooks with produce from Finnmark: reindeer from Kautokeino, wild salmon in season, and scallops from local divers.
Hotel Bristol's grill room has served Oslo since 1924, offering premium meat from its own dry-age cabinet—including Wagyu cuts—alongside oysters and seasonal dishes. French-oriented wine list.
At this 1891 fjordside hotel, head chef Anette Myrhagen serves five-course dinners in the Conservatory on weekends. A traditional wine cellar is divided into separate rooms for reds and whites.
Preserved in its original condition since the late 1890s, this dining room at Dalen Hotel serves French-inspired cuisine featuring Telemark ingredients. Waiters present three- and five-course menus with white gloves.
The wine cellar beneath Park Hotel Vossevangen holds more than 70,000 bottles. Upstairs, the restaurant pairs that collection with an international menu centered around local ingredients.
Local and international artwork covers the walls of this bistro near the harbor, with drawings even on the tables. Homemade cooking spans from fish soup and king crab bisque to reindeer and lamb stew.
This nine-room lodge above the Arctic Circle includes meals in its accommodation packages. The kitchen highlights seasonal, local ingredients, with seafood often taking the lead. Two hours from Tromsø.
Inside the historic Bergstadens Hotel, the kitchen celebrates Røros as Norway’s food capital. Seasonal menus feature reindeer, skjørost cheese, lingonberries, and other typical Trøndelag ingredients.
In the old barn at Store Ringheim, a farm in the family since 1778, this rustic restaurant follows a farm-to-table philosophy. The team uses its own livestock and forages herbs and berries nearby.
In 2022, chef Frida Ronge brought her Nordic-Asian concept from Stockholm to the rooftop of the Sommerro hotel, with a 360-degree city view. The kitchen applies Japanese technique to Norwegian seafood.
Since 1877, the Kvikne family has welcomed guests to this Swiss-style hotel on the Sognefjord, where an evening buffet and à la carte menus make the best of local produce. A cellar of over 300 wines awaits.
Glass walls frame Lundarvatnet Lake and the forested mountains beyond at this award-winning design hotel. The gourmet menus around local produce vary by day of the week, offering three to seven courses.
With the Folgefonna glacier above the valley, this 1889 hotel was brought back to life by hosts Harald and Caroline. The restaurant serves a four-course menu shaped by what small-scale producers offer.