The best street food venues of type "Italian Cuisine" in Norway
Located in the semi-basement beneath the Permanenten Museum, this trattoria serves Neapolitan pizza with a puffy crust and a thin center in 15 versions. Its pride is the wood-fired oven built on site by third-generation craftsman Stefano Ferrara, one of the world’s most renowned oven makers.
What began as five fermentation-obsessed friends funding their cider passion through sourdough pizza grew into Gamlebyen’s most exciting pizza spot. Long-fermented bases and inventive toppings, including the iconic caramelized onion soup pizza.
A family-run pizzeria that brings genuine Italian warmth to Youngstorget. Communal long tables, a 70-year-old sourdough culture and a rotating stone oven create an atmosphere that feels more Naples than Oslo.
As the first and largest location of the Renaa family’s casual circus concept, this flagship also serves as their culinary workshop: here is where the sourdough, gelato, and chocolate are made. The Neapolitan pizza pairs well with craft beer from Lervig Brewery, just two kilometers down the road.
Tranen's historic walls house one of Oslo's most distinctive pizza concepts. Lofthus Samvirkelag brings a Nordic twist to every slice. Reindeer carpaccio with pomegranate and Kraftkar blue cheese lead a menu that bridges Norway and Italy in unexpected ways.
From the couple behind acclaimed Renaa restaurant comes this casual concept, launched in 2020 and now with venues in Stavanger and Oslo. The sourdough for the pizza is made with an Italian "madre" starter; the wood-fired oven does the rest. Bread, pastries, sandwiches, and gelato are available, too.
From the team behind Skovveien Bar & Pizza comes Duken, a laid-back Grünerløkka bar that only takes walk-ins. Neapolitan pizza with an irresistibly fluffy crust and bold, boundary-pushing toppings, backed by a hip wine list.
When the clock strikes 3 pm, this eatery near Torget fires up the stone oven and turns from a bread-and-pastry bakery into a trattoria. The evening menu features a wide range of pizzas, with reds like ventricina and Parma, and whites with four cheeses or potato, plus pasta and Italian desserts.
Thin, foldable and inspired by the Italian-New York street pizza tradition, Jungel has brought the New York corner slice experience to Oslo's parks and streets. Everything is made from scratch: their own salami, organic tomato sauce and a house-fermented cashew cheese for a serious vegan lineup.
The founders of Stykke met as teenagers working at a pizza chain, and years later turned a former Hasle boiler house into one of Oslo’s most authentic New York slice experiences. Classics sit alongside ever-changing monthly specials that push the boundaries.
Christopher Haatuft opened this pizzeria in 2018 as a casual sibling to his upscale Lysverket. Named after the adder, Norway’s only venomous snake, it serves thin pizzas in red and white, topped with award-winning cheese from Stavanger Ysteri. Natural wines and oysters are on the menu, too.
Fourth-generation restaurateur Nicolò Rossi brought his family’s heritage from Veneto to Trondheim in 2023, when he opened a pizzeria named for his son, Leonardo. The thin Roman-style crust is his trademark, worked out over the years, while the pesto genovese follows his grandfather’s recipe.
After studying the art of New York-style pizza in the States, two Oslo guys brought the dollar-slice concept to Grønland. Bold toppings, big slices, a gritty urban vibe, and a DJ stand in the corner to match.
During his studies, Reuben Sakarias Kjetland opened this pizzeria in 2025 in his father’s former grocery shop and still tweaks the dough for his Roman-style pizza every week. He pairs nduja sausage with gorgonzola and honey, alongside classics like Margherita and Diavola, on a compact menu of eight.
Tucked inside Hobo Hotel, Yeast serves Roman-style pizza al taglio with a thick, airy crust and generous toppings. Natural wine, canned cocktails and a laid-back vibe that does everything right for a casual night out.
Can’t get enough of pizza? This takeaway spot offers a rectangular Pala format: half a meter long, over a kilo in weight, and about 3.5 times the size of a large round pizza. The dough proofs first warm, then cold, and bakes on rice flour for a crisp edge. Some 20 varieties to choose from.
Don’t let the little yellow kiosk fool you. This Rosenhoff takeaway spot serves serious Neapolitan pizza from a focused menu, with an atmosphere that punches well above its modest space. What started as a neighbourhood joint turned into one of Oslo’s most talked-about pizza spots.
Opened by two friends in 2025, this corner spot serves American-Italian pizza from a compact menu of six varieties, each customizable with a handful of add-ons. It sits atop Bergen Camping, an indoor mini-golf course. A game and a pizza form a welcome duo on the city’s many rainy days.
Near the Nøstet waterfront lies this small Neapolitan pizzeria with only a handful of tables, where guests reserve a seat or order takeaway. It bakes in a wood-fired oven that chars the crust and leaves the dough light and chewy. The classic toppings are complemented by several folded calzones.
Ever heard of pizza fritta? This Tuscan sandwich, for which pizza dough is fried, sliced in half, and filled, has been served at this food truck since 2024. Lucca-born Samuel Giraffi pairs the technique with produce from Trøndelag, such as Namsos mozzarella, Hitra cave cheese, and Verdal sausage.