"Parking Space" Restaurants in Norway
Danish chef Ulrik Jepsen has led the kitchen since 2017, earning a Michelin star in 2023. White tablecloths, wall-to-wall carpeting, and a Champagne trolley define the formal dining room.
Bocuse d’Or winner Ørjan Johannessen opened this destination restaurant in his island hometown in 2023. The tasting menu follows his “Island Gastronomy” philosophy, served around an open kitchen.
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.
After training under Roger A. Joya, chef Airis Zapašnikas now leads this ten-seat counter through a three-hour omakase experience. Nordic seafood meets Edomae technique, as well as sake and wine pairings.
Klepp plus Kress equals K2: Chef Ola Klepp—former RE-NAA—and partner Elisabeth Kress run this one-star restaurant where ingredients are sourced within Rogaland. Their garden supplies herbs and berries.
Named after a 1958 comedy, this restaurant treats French cuisine with seriousness. Chefs in toques prepare classics like duck à l’orange and traditional sauces recalling France’s culinary roots.
Five meters below sea level, a panoramic window frames marine life inside this striking concrete structure by Snøhetta. Chef Bernt Sætre serves a seasonal tasting menu of up to 12 courses from Southern Norway.
Self-sufficiency defines this restaurant: Chef Halvar Ellingsen grows all vegetables and raises sheep, pigs, and quail on the family farm, which dates back to the 1800s. The tasting menu features around 18 courses.
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.
Chef Tomasz Rochon leads this farm restaurant, where around 80 percent of produce is grown on-site. A 13-course historical menu recalls King Oscar II's visit in 1891 and can still be ordered on request.
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.
Open since 2001, this glass-fronted dining room is known for its refined set menus, typically offered in four or six courses. Its location near the Rockefeller music venue makes it a favorite before and after concerts.
Since 2005, this 18th-century building near the Royal Palace has been serving French brasserie classics such as entrecôte and sole meunière. Once a stable, it now exudes a relaxed and warm atmosphere with a focus on wine.
Since 1994, this 23-seat institution has served a daily-changing ten-course menu shaped by what is available at the market. The tiny kitchen has helped shape some of Norway's—and Oslo's—best chefs.
Descending into a glass-walled space reveals chef Håkan Wiik's Nordic-Japanese kitchen, open since 2025. The set menu consists of eight or more servings. Post-dinner drinks are available in the lounge until midnight.
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.
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.
Since 1991, this central restaurant has introduced refined Indian flavors to Oslo. A cellar of around 400 wines supports the kitchen's mission to share Indian food culture with warmth and generosity.
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.