The Best Restaurants in Oslo
In 2012, just 14 months after opening, chef Esben Holmboe Bang’s restaurant Maaemo was awarded two Michelin stars. The third came in 2016. The Danish chef does modern interpretations of traditional Norwegian dishes and focuses on ingredients from all over the country in this unique restaurant in Oslobukta, the city’s newest neighborhood.
Swedish chef Mikael Svensson and his team at Kontrast were recently awarded their second Michelin star as well as the green star. The menu at this Oslo-based fine dining restaurant is seasonal with dishes changing daily or weekly depending on the produce available. The food reflects Svensson’s consciousness towards animal welfare both over and under the ocean surface.
Is Hot Shop the only Michelin starred restaurant in the world located in a former sex shop? East of the city, chef Joe Bøe Klakegg (formerly of Noma) ad Siri Haslund run this gem of a neighbourhood bistro which is also mentioned in The 50 Best Discovery list. The dishes are delicious, normally made with few, but perfectly balanced ingredients.
One Michelin starred A L’aise is famous for offering the restaurant guests the classic French canard à la presse. It needs to be booked in advance and is of course a highlight. Danish Chef Ulrik Jepsen additionally presents a menu packed with tasty flavours, made from the best produce with classic (mostly French) techniques.
In 1993 Bent Stiansen was the first Norwegian chef ever to win Bocuse d`Or. Stiansen and head chef Torbjørn Forster serve a seasonal six-course gourmet menu using the best Norwegian produce. The restaurant is located in a beautiful 17th century house in Kvadraturen, the old part of Oslo’s city center, having kept its one Michelin star since 1998.
Palace Grill, an institution in Oslo for three decades, only seats 23 guests, and the set menu is decided each day, depending on the whims of the team and the produce they get their hands on. The atmosphere? Dictionary definition of the word “lively”. The namesake bar next door is a great place to finish off the evening.
With its location inside the beautiful Sommerro Hotel, Plah truly is a hidden gem. Chef Terje Ommundsen is THE authority of Thai food in Norway, and his innovative menu elevates classics into fine dining. The guests are seated by the counter alongside the open kitchen with a perfect view of the chefs at work.
Certain hotel restaurants are a cut above the rest. One Michelin starred Savage is located inside Hotel Revier with Executive Chef Andrea Selvaggini’s menu reflecting his many journeys around the world. It’s innovative, exciting and tasty, and comes in two sizes; the big one with 18-19 servings, the smaller, more compact one, featuring nine.
Varemottaket is run by chefs Peder Støylen and Halaigh Whelan McManus who used to work at a number of Michelin starred restaurants, Maaemo amongst them. They recently opened their own place – recommended in the Guide – at the back of a butcher shop in order to serve reasonably priced fine dining with minimal fuss, and lots of good (and loud) music on the sound system.
While working for Chef Thomas Keller in New York and other renowned cooks, Sebastian Myhre nurtured his dream to one day open his own sustainably run restaurant. One Michelin starred Stallen is that place, also recently awarded the coveted green Michelin star. The menu revolves around the seasons and tells the restaurant’s story. Stallen is set in an old stable, hence the name.
Waste not, want not. Michelin Young Chef Jimmy Øien (formerly of Palace Grill, Norway’s culinary team and commis on the Norwegian Bocuse d’Or team) opened Rest in 2018 along with a few friends. Turning produce others would normally discard into gourmet food led to recognition and a Michelin Green Star. The highly sustainable restaurant is located in the city centre of Oslo.
Lithuanian Airis Zapa and his team at Sabi Omakase secured their Michelin star just one year after Zapa was named Executive Chef/General Manager. One of Norway’s leading Japanese restaurants, Sabi Omakase takes guests through a series of Tsumami, Sashimi and Nigiri Sushi of the best possible quality, paired with a truly exciting beverage menu.
A gem of a restaurant, this spot formerly housed a brothel and later on a cocktail bar, situated on the gallery of a pizza restaurant in the area of Ila. The tasting menu made by Chef Carlos De Medeiros combines Norwegian and Portuguese flavours and ingredients. Bar Amour was recently awarded a well-deserved Michelin star.
Lars Erik Underthun won silver medal in Bocuse d’Or in 1991 and was the first Norwegian to climb the podium at the competition. His restaurant Feinschmecker is located in a quiet street in the Frogner neighbourhood. The classic French style fine dining restaurant uses mostly Norwegian produce. You can choose between a set menu or à la carte. The wine bar LilleSchmecker is located in the same building and also has outdoor serving in season.
As its’ Jacques Tati-referencing name suggests, Mon Oncle is all about French cuisine. The one Michelin starred restaurant serves oysters, langoustines, duck à l’orange and similarly luxurious produce you might expect, both in a set menu and à la carte. It’s expensive, but when you sink your teeth into the perfectly made Beef Wellington, you kind of forget the price.
A wine bar and bistro in the heart of Oslo, beautifully decorated with shelves full of vinyl and wine in a retro style at St. Olavs plass. Head Chef Anders Erlandsson used to work at Geranium and Alchemist in Copenhagen, and along with his excellent team serves both a set menu and à la carte with Asian flavours, combined with music from the expensive sound system.
The place to go for open face Danish sandwiches during lunch hour, and at night Vintage Kitchen turns into both a wine bar and a restaurant. The former serves different, tasteful snacks alongside a great wine selection, the latter a set 4 course menu or à la carte. The menu is simple, but proper, with dishes of both French, Italian and Spanish origin, made with excellent local produce.
Peder is head chef Peder Salomon Blid Børstad. With a little help from his uncle, he opened the restaurant featuring excellent produce and techniques learned from all over the world. Norwegian ingredients, sustainability and animal welfare are important focus points for the chefs at Hos Peder (meaning At Peder’s Place). The wine selection is both classical and natural.
It used to be a grocery shop, but Kolonialen (grocery shop in Norwegian) has turned into a cosy neighbourhood bistro close to Bislett Stadium serving oysters, charcuterie and a variety of delicious dishes, as well as a good selection of wines by glass. Kolonialen is run by Pontus Dahlström (one of the founding partners at Maaemo).
This French bistro in the Grünerløkka neighbourhood is extremely popular, and it can be difficult securing a table, but cancellations occur and it’s therefore worth trying. Le Benjamin is famous for piles of langoustines on a plate, the excellent wine selection and reasonably priced menus. Menu of the day will feature an entrée, main dish and dessert. It’s also possible to order à la carte at this atmospheric restaurant.