Restaurant Guide Norway 2024: The Best Wine Lists in Norway
The wine cellar beneath Park Hotel Vossevangen holds more than 70,000 bottles. Upstairs, the restaurant pairs that collection with an international menu centered around local ingredients.
Chef Esben Holmboe Bang earned Norway’s first three Michelin stars in 2016 and regained them after relocating in 2021. The name honors “mother earth” with edible artworks from organic and wild ingredients.
Sven Erik Renaa’s kitchen sits at the center of this 22-seat dining room, erasing the divide between guests and cooks. Founded in 2009, the restaurant earned its third star in 2024. Seafood-oriented tasting menu.
Large mirrors, chandeliers, and murals lend the dining room at Britannia Hotel its grandeur. Head chef Håkon Solbakk presents intricate tasting menus featuring the finest Norwegian ingredients. There is also a caviar bar.
Norway’s first smoke-free Japanese table grills can be found in the basement of the Britannia Hotel. Guests can order à la carte or cook their own meat and seafood. A dry-aging cabinet displays the cuts.
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.
Chef Frode Aga and his wife Berit have run this restaurant since 1988. Rose-painted walls and three old Halling cottages with two open fireplaces frame dishes featuring wild game, local fish, and mountain flavors.
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.
In Oslo’s former American Embassy, designed in 1959 by Eero Saarinen, this brasserie pairs French technique with Norwegian seafood over an 800°C broiler. Francesco Marzola oversees the extensive wine list.
On the second floor of Hotel Continental, diners find this refined restaurant with weekly changing menus of three to five courses. The best in-season ingredients are paired with wines from an extensive list.
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.
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.