The Best Restaurants with 3 Falstaff-Gabel(n) in Oslo
In a building from 1640, Bent Stiansen—winner of Bocuse d'Or—has held a Michelin Guide star since 1998. Three dining rooms with stucco ceilings frame the classical cooking. The cellar holds 8,000 bottles.
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.
Sebastian Myhre runs this 20-seat restaurant inside a former stable—hence the name. The tasting menu evolves daily, making use of vegetables, herbs, flowers, and fruits from their own garden.
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.
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.
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 Plah, chef Terje Ommundsen opened Scandinavia’s first modern Thai restaurant in 2004, fusing traditional flavors with Norwegian seafood. The tasting menu takes guests on an exotic culinary journey.
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.
Vaulted 17th-century cellars beneath Statholdergaarden house this informal sibling, where the theme for the 10-course menu changes about every six weeks. Danish-inspired smørbrød is on the lunch menu.
Tabuno brings together Nordic ingredients and Filipino heritage under Chef Ivy Tabuno Solheim. Warm, expressive cooking meets heartfelt hospitality in a setting where two cultures come together on every plate.
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.
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.
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.
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.