"International Cuisine" Restaurants in Norway
Roman roots, international experience, and training at Maaemo: Chef Andrea Selvaggini reflects on a journey that shaped this creative menu. Via some 20 courses, diners travel from the Norwegian coast to the inland.
With around 850 wines, this four-floor venue has earned international recognition. The kitchen complements the cellar with tapas, set menus, and à la carte dishes inspired by global flavors.
After the success of Grimstad, about 45 km away, Klemmetsen opened his second outlet in 2020 in a former school from 1899. The concept is similar: sharing plates or a five-course menu featuring local ingredients.
Hans Petter Klemmetsen established this restaurant in 2011, where small dishes encourage sharing, and the daily five-course menu offers a good introduction. An attached delicatessen sells specialties to take home.
Founded in 2011, this tasting-menu restaurant showcases seasonal ingredients. Some produce comes from staff families, berries are foraged nearby, and an open kitchen lets guests watch the cooking up close.
A former Baptist church with 13-meter ceilings has housed this gastro bar since 2025. The kitchen serves seasonal small plates, accompanied by wines sourced through the owners’ own import company.
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.
In a venue from 1881 near cinemas and theaters, original features have been refurbished in the second-floor bistro. The short menu shifts with the seasons, pairing local seafood and vegetables with global influences.
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.
This cosy spot for food and wine offers bottles from small producers and seasonal tasting menus. Chef Manuel Cimadom, originally from Vienna, blends local ingredients with a classical Central European touch.
Simplicity and precision guide chef Peder Salomon Bild Børstad at his bistro. French and Mediterranean traditions shape the small-plate menu, which uses Norwegian ingredients. Mainly French wines are on the list.
A 1904 waterfront warehouse now houses this modern bistro, where head chef Pawel Samborski sources Norwegian ingredients. In summer, guests eat on a floating barge overlooking Ålesund's Art Nouveau center.
Culinary Director Sebastian Pettersson oversees the dining concepts at Hobo Hotel. In late 2025, he launched this dining room that reinvents itself each season. It started with “Conspiracy Cooking”—what will be next?
Light floods the dining room with views of Hardangerfjord, near Folgefonna National Park. Local farmers supply cheese and produce for a three-course dinner served at this nine-room design hotel.
This former stock exchange retains vaulted halls and frescoes painted by Axel Revold in 1921–23. Restored in 2022 by Claesson Koivisto Rune, it now serves fresh seafood and grilled meats.
Chef Jarle Baer runs this Grünerløkka institution, where Norwegian-continental cooking meets one of Oslo’s oldest wine bars. Inside, the traditional dining rooms fit the kitchen’s classical approach.
Hotel Continental’s iconic restaurant has been a popular meeting place since 1900, serving classic dishes with a modern twist today. Its restored Art Nouveau interior is lined with 87 portraits of regulars.
Sommelier Dagfinn With Iversen oversees a wine program matched to a compact menu where seafood features prominently. Opened near the main square in 2024, the terrace catches the afternoon sun.
Housed in a former food-preservation laboratory, this restaurant serves international and Scandinavian dishes. Seafood features prominently, with dishes such as steamed mussels and linguine with shellfish.
Herbs and microgreens from the roof garden at The Hub hotel travel just a few floors down to the kitchen. Dishes created by Swedish chef Marcus Samuelsson combine Nordic ingredients with North American influences.