"Dogs allowed" Restaurants in Norway
Chef Christopher Haatuft opened this modern Norwegian restaurant at KODE 4 in 2013. Ten-course menus feature scallops from a local supplier and vegetables grown on city rooftops through MatTak.
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.
Sommelier Fabio Pezzoli owns this Roman-inspired spot, which opened in 2017. Pizza and pasta emerge from the open kitchen in one corner of the dining room. The wine cellar favors Piemonte and Lazio.
Chef Kjell-Raymond Nygård earned the highest diploma from the Norwegian Chef School over 25 years ago and applies that experience above the Arctic Circle. His dishes feature northern ingredients like reindeer or cod.
Northern Europe’s highest village, with 600 inhabitants at 870 meters, is home to this regenerative restaurant at Skåbu fjellhotell. Chef Lukasz Socha prepares villsau (wild sheep) and mountain pig from their own farm.
Roman chef Fabio Pezzoli brings a piece of Trastevere to Bygdøy allé. The kitchen prepares pasta all’amatriciana and gricia alongside pizza and fried Italian street food. The wine list focuses on Italian vineyards.
Sommelier Niklas Kleppe reopened this gastrobar in 2022 in a wood-clad space mixing vintage armchairs and minimalist stools. A concise menu supports a focus on natural and low-intervention wines.
Set in Svensgårdens Schøtstue, a protected Hanseatic hall from 1708, this restaurant highlights traditional stockfish. Reindeer and shared small plates reflect Bergen’s historic trading roots.
The Zannini siblings from Bologna bring their grandmother’s recipes to multiple locations in Oslo. Their pizza dough is made with four flours and left to rise for 36 hours to achieve a light, airy crumb.
Norway’s oldest family-run hotel has remained with the Nitter family since 1640. A four-course dinner features fjord langoustines, mountain venison, garden fruit, and farmhouse cheeses.
At this food and wine bar, named “The Neighborhood” and opened in 2024, the offering ranges from small plates at the bar to a five-course Chef's Menu with a paired wine package, using local ingredients from sea and land.
Inside a former customs house dating to 1865, the kitchen turns local seafood and other regional ingredients into seasonal menus. The restaurant is part of Det Lille Hotel and opened in its current form in 2023.
Named for Svend Foyn, a local whaler who lived in the 1800s, this restaurant on the pier offers seafood dishes and Mediterranean sharing plates. It has been newly refurbished and features a large terrace.
Small Middle Eastern dishes made with local, seasonal ingredients are served at Zarathustra Meyhane: The Persian word, literally meaning wine house, refers to a traditional restaurant associated with meze and alcohol.
When the boats come back to the pier with the day's catch, the open kitchen turns the seafood—along with other ingredients from Northern Norway—into seasonal dishes. The restaurant is part of Bryggehotell.