"Outdoor Dining Area" Restaurants in Norway
Two sommeliers own this one-star restaurant in a former canning laboratory, while chef Stuart Barber leads the kitchen. The seasonal tasting menus consist of six or twelve servings, backed by a 400-reference wine list.
The name still reflects the location’s past as an erotic shop, even though today’s subtle interior gives no hint of it. In a five-course tasting menu, chef Jo Bøe Klakegg shows his Noma training through focused cooking.
At last, Heidi Bjerkan has opened her fine dining restaurant within the National Library in Oslo. Long anticipated, the return does not disappoint. Credo marks a full-circle moment. Alongside her bakery, lunch restaurant, bistro, and bar in the same building, this final addition feels like a homecoming. Fine dining is once again given its purest expression - and Bjerkan proves she has never truly stepped away from it. Her cuisine is ingredient-driven, assured, and elegantly restrained. Producers take center stage, vegetables are treated with reverence, and flavors unfold with balance and soft-spoken confidence. Each plate feels composed rather than constructed, guided by season and integrity rather than spectacle. Working closely with historians and researchers at the National Library, Bjerkan has also immersed herself in Norway's culinary past - from medieval cooking to bourgeois traditions. Struck by how generously spice was once used in Nordic kitchens, she gives a nod to this history at Credo, but discretely. If present, it appears only as a whisper: a subtle warmth, a barely perceptible lift that deepens rather than defines the dish. Humility defines both the cooking and the atmosphere. Sustainability runs as a red thread throughout - not as rhetoric, but as daily practice. In a time when responsible sourcing is increasingly complex, Bjerkan's commitment shines all the brighter. Set within one of Norway's most important cultural institutions, Credo feels purposeful and assured. It is less a comeback than a reaffirmation: of values, of craftsmanship, and of a cuisine rooted in respect.
Arne Brimi has long championed cooking with natural, local ingredients and opened this mountain restaurant in 1998. Guests walk about 500 meters to the dining room, where an extensive menu awaits.
Edomae sushi, the Tokyo style created about 200 years ago, meets Nordic seafood at this ten-seat counter. Chef Roger Asakil Joya trained in Japan and opened his place in 2015, taking guests on an 18-course journey.
The former US Embassy’s visa section is now a wine bar named for Frances E. Willis, ambassador to Norway 1957–1961. It serves Middle Eastern and Mediterranean sharing plates, and its wine list includes over 1,000 bottles.
Bocuse d'Or silver medallist Christopher Davidsen (ex-Speilsalen) leads this gourmet bistro, established in 2024. Set inside a former customs house from 1910, it serves compact menus that lean on Norwegian seafood.
Elisabeth and Bjørn Buer have rebuilt their farm barn into a high-end restaurant with a spectacular view towards the Buerbreen glacier. Erlend Stueland runs the kitchen with locally sourced ingredients.
Part of Fløirestauranten on Mount Fløyen, this fine dining room was designed in the 1920s by architect Einar Oscar Schou. Chef René Leo Blume serves a local ten-course menu with an oolong tea interlude.
Plant-based tasting menus in a former factory: An Italian chef enriches Nordic techniques with Asian accents, paired with wine from the natural-oriented list. Nine courses for dinner or six for lunch on Saturdays.
Since 2014, this “daredevil” restaurant has paired Norwegian ingredients from sea and land with continental touches. Four- or eight-course menus often begin with house-aged hams sliced at the table.
After a 25-minute boat trip from Bryggen Wharf, diners arrive at this island restaurant on Holmen with views of the fjord. A wine cellar carved into the rock holds 7,000 bottles to match the seafood menu.
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.
Chef Frode Aga and his wife Berit have run this restaurant since 1988. Rose-painted walls and three old Halling cottages with two open fireplaces frame dishes featuring wild game, local fish, and mountain flavors.
Chefs Rune Bjørneng and Mads Kjøllmoen blend Nordic produce with Asian-inspired techniques. The restaurant is named for a figure in Knut Hamsun’s novel “Hunger” and features interiors by Anderssen & Voll.
Grünerløkka’s oldest building dates from 1802. After a fire in 2015, it was rebuilt and redesigned by Anderssen & Voll. Expect seasonal menus, a wine bar, and an on-site brewery bar with 30 beers on tap.
Eight original Edvard Munch works elevate this 1767 manor house restaurant. The kitchen highlights Østfold’s local produce in seasonal menus, refined with French technique. 7,000 bottles in the wine cellar.
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.
Since 2009, this wine-focused restaurant has paired French technique with Norwegian produce, composing dishes around a cellar of 2,000 labels. Its 2025 move to Bjørvika added space and an open kitchen.
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.