"Sunday Opening" Restaurants in Oslo
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.
Meaning “goods reception,” guests enter through the butcher shop’s delivery door. In a narrow room, chefs Peder Støylen and Halaigh Whelan-McManus present a tasting menu focused on charcoal grilling.
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.
An old wooden house holds a French bistro that’s among the city’s finest, open since 2015. Everything is homemade with seasonal ingredients: steak tartare, entrecôte, crispy frites, and, of course, the desserts.
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.
What started as a pop-up wine bar in a 1920s garage is now a popular neighborhood spot in St. Hanshaugen. The all-French wine list matches bistro classics like snails and chicken liver terrine.
Oskar Andreas Høve Ørskog runs this six-table neighborhood restaurant. The kitchen uses local, seasonal produce, including ingredients from their own farm and from suppliers within 100–200 kilometers (except seafood).
This family-owned restaurant focuses on social dining. An open charcoal grill defines the cuisine, which is inspired by Italian and French cooking combined with Scandinavian flavors and seasonal ingredients.
Scraps become new ingredients at this food bar, where kitchen leftovers are fermented, preserved, or reworked into new components rather than thrown away. Natural wine and small plates share the spotlight.
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.
Henrik Ibsen ate lunch here daily; Edvard Munch once offered a painting for 100 steak dinners. Today, the 1874 café serves Nordic cuisine with global flavors. The wine cellar holds over 16,000 bottles.
Apostrophe operates as a bistro à la carte with curated tasting menus. Head chef Sebastian Zarzeczny focuses on Norwegian, seasonal ingredients. Natural wines accompany the journey.
This neighborhood spot was named after Paul Bocuse’s Brasserie L’Ouest in Lyon. Sommelier Andreas Høgfeldt oversees the wine program, which is based on a cellar with 950 listings, focused primarily on the Old World.
Norway gifted this 1916 estate to Denmark after the war in gratitude for food aid. Today it serves a Nordic menu changing monthly, with vegetables and honey sourced from its own garden and beehives.
A red wooden house from 1814 has housed this family-run wine bar since 2019. The list favors small producers, with a daily selection of 15–20 wines by the glass. Sharing plates with Norwegian ingredients.
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.
Swedish boat captain Jimmy Örnewald now steers this casual dining spot, which he opened in 2023 with Christian Grosvold. Their concept: big and small sharing plates, plus California and Burgundy on the 14-page list.
Nose-to-tail cooking and fermentation techniques define the cuisine at this neighborhood restaurant, which offers sharing meals and set menus. The food is paired with natural wines and a large selection of beers.
Family-run since 2003, this Cantonese restaurant presents dim sum in bamboo baskets. Xiao long bao and har gow share the menu with Peking duck, and the wine list focuses on Riesling. There is also a cocktail bar.
Oslo architect Lars Backer designed this functionalist landmark, completed in 1929 and renovated in 2005. The restaurant offers seasonal menus, and the terrace is large enough for about 300 seats and an outdoor kitchen.