Breakfast Cafés in Oslo

A minimal café in Grünerløkka where the roastery takes centre stage. Co-owner Odd-Steinar Tøllefsen was a newspaper photographer until a trip to Naples sparked a passion for coffee in his forties. He won the World Brewers Cup in 2015 and often brews pour-overs behind the bar himself.

Frédéric Aguerre missed proper French pastry, so in 2018 he opened this crêperie near Majorstuen tram, complete with French tiles and Parisian atmosphere. The galettes are made the strict Breton way with only buckwheat flour, salt, and water. The coffee comes from Lippe Kaffe.

The Italian-style espresso bar, opened in 1997, uses beans from owner Robert Thoresen’s Kaffa roastery. He won the first-ever World Barista Championship in 2000. The architect-designed interior features a large green mosaic behind the counter, contrasting with the many red details on coffee bags and equipment.

Australian Talor Brown opened this playful donut shop after training at Tim Wendelboe and honing her craft in Melbourne. The brioche-style dough ferments for 18 hours before frying. Seasonal flavours like cardamom–brown butter and rhubarb–vanilla change weekly, served with house-roasted coffee.

A peculiar yellow house sits beside Kampen church, busy since it opened in January 2021. Built by a baker in 1878, the heritage-listed building is now home to some of Oslo’s finest cardamom buns. Laura Raubaite and Andrea Marambio bake with organic stone-ground flour from Holli Mølle.

Continuing the success of the coffee shop at Universitetsgata and in Asia, the team opened their own roastery in 2018. It is housed in a converted stable in Gamlebyen, and the star of the space is the petrol Probat roaster once owned by Tim Wendelboe. Stop by to try coffees straight from the source.

On the main street of the Grünerløkka district, roasting happens in full view every Tuesday. The cold brew with lemon is a summer highlight: tea-like, layered, and refreshing. Pastries come from Mendel’s, and the backyard is shared with wine bar Territoriet.

A chocolate Eiffel Tower greets visitors to Théo Romer’s Parisian-inspired patisserie. He arrived from France at just 19 and opened his own shop five years later, in 2020. The lemon pie and the Oslo rolls (round croissants with rich fillings) are his bestsellers. Coffee from Lippe.

Floor-to-ceiling windows frame the pastry display on Oslo’s main boulevard. Founded by Younes El Khomri in 2019, the menu blends French and Norwegian classics. Cinnamon rolls are lined up next to almond macarons. The afternoon tea shows the full range (reservation needed).

Since 2007, Tim Wendelboe has operated this minimal café and training centre in Grünerløkka. The 2004 World Barista Champion roasts single-origin beans sourced directly from farmers. The coffee tasting for two, served side by side, reveals subtle nuances in each cup.

Norway’s third wave started here in 2001, when Robert W. Thoresen and Trish Rothgeb opened the country's first micro-roastery in this modest Briskeby space. Today, the beans come from their Kaffa roastery at a larger facility, but Mocca still serves them. Specialty coffee enthusiasts order the V60.

The “parrot” brings colour to Tøyen with a 100 % plant-based menu that never feels like compromise. Lattes are made with oat milk, and the affogato with Oatly ice cream is the summer star. Owners Anton Söderman and Adil Khan are former professional dancers who brought their creative energy to coffee.

Since baker Nils-Olav Heggdalsvik’s cube croissants (filled with plum jam and coconut panna cotta) went viral, they usually sell out before lunch. But the pain au chocolat, pain suisse and sourdough sandwiches are just as worth the walk to Aker Brygge. The name? Simply “wheat flour” in Norwegian.

At Oslo’s most family-oriented café, children are (quite literally) part of the picture: They are invited to draw while parents linger over coffee and French pastries. The best artwork ends up in the window or even on the to-go cups. On Mondays, any child who hands in a drawing gets to pick a free bun.

Between the botanical garden and the sculpture park at Klosterenga, the French-Italian baker Quentin Coudert pairs specialty coffee with seasonal pastries. The canelé, with a crisp outside and a custardy core, is the bestseller; the macarons hit the sweet spot with their balanced taste. Open weekends only.

The Samson family has baked at Egertorget since 1894, maintaining recipes passed down through five generations. The skolebrød (“school bun,” filled with custard and topped with grated coconut) remains the signature pastry. The historic setting feels timeless, even though it was partly updated.

The first Kaffebrenneriet opened here in 1996, long before specialty coffee was mainstream in Oslo. It has since grown into the city’s largest chain with over 40 locations, but this flagship remains the core of the operation. All beans are roasted in-house and sourced through direct trade.

Norway’s first Debio-organic bakery started in Bergen and brought its transparent baking philosophy to the trendy Grünerløkka neighborhood in 2002. This Oslo flagship bakes everything on-site: the namesake “good bread” as well as skillingsboller, brownies, and more. Vegan pastries are available.

After Kveitemjøl, Nils-Olav Heggdalsvik opened his second bakery in 2023, but chose a different name to keep it from feeling like a chain. Mjøl (“flour”) operates with the same craftsmanship, but offers bolder, more playful creations like the best-selling pistachio knot and sourdough pizza.

Owner Issa Borr creates all the recipes himself, drawing inspiration from travels and baking traditions around the globe. His “World Bakery” features pastries from Turkey, Denmark, France and beyond. The colourful burger buns are sold to restaurants across Oslo.