"Italian Cuisine" Restaurants in Oslo
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.
Dag Tjersland opened this Italian restaurant in 1997 at age 24, where pasta, pizza, and focaccia are made in-house. There is summer seating in the atmospheric courtyard of Oslo Cathedral, and the staff are mainly Italian.
Commissioned by a banker and completed in 1864, this villa houses an Italian-inspired bistro in rooms with high ceilings and original plasterwork. The wine cellar sits in a former weapons storage below.
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.
Around the corner from the Ibsen Museum, this 19th-century building houses a white-tablecloth Italian restaurant. Owner Mauro Tagliabracci oversees homemade pasta, fresh seafood, and the antipasti selection.
Italian pizza takes a Nordic turn at this three-floor restaurant inside Hotel Christiania Teater. The wine list features approximately 1,400 labels, and homemade gelato leaves a refreshing final impression after the meal.
At this small Italian restaurant, the table shares the dishes: Guests agree on which to order, and the plates arrive family-style. Owner Andrea Bono is from Piedmont, chef Monica Picariello from Campania.
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.
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.
The corner room with exposed brick walls, opened in 2021, seats just 24 guests at red-and-white checkered tables. In this setting, which feels like a genuine trattoria, natural wines pair well with antipasti and fresh pasta.
Upstairs from the Håndslag bar at Youngstorget, this cozy room fills with friends sharing antipasti. The pizza comes in 70 versions and gets its character from sourdough, which was started 70 years ago.
Oslo’s landmark food hall is housed in a century-old industrial building in the Vulkan area. More than 30 specialty shops, cafés, and eateries offer both Norwegian and international food and drinks.
Rugantino refers to a masked type in Italian comedy: quick-witted and arrogant, but with a good heart. That spirit infuses this 2022 trattoria, known for homemade pasta and Roman-inspired classics.
After buying a farm in Maremma to produce olive oil and rosé, Sandro Parmeggiani opened this Oslo restaurant in 2017. Fresh pasta anchors the menu, supported by wines from across Italy.