The Best Street Food Spots in Norway

What started as a ghost kitchen has grown into a standout Torggata spot. Ugly Duckling keeps the menu tight and the quality high, with the porchetta sandwich a must-order for anyone stepping through the door.

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 looks like a long-established restaurant is in fact a 2025 newcomer, warmly received in its first months. True to the name, the kitchen uses a traditional clay oven to prepare tandoori grills and naan, while also serving Himalayan specialties like momo dumplings, lentil stews, and curries.

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.

Serving snacks like a tasting menu makes this 2024 newcomer stand out: guests get a composition of five small plates, including a sourdough pizza course and a dip to finish. Three themed menus are offered (root, herb, and umami), paired with hand-picked wines from the Colonialen group.

A Youngstorget fishmonger with a relaxed restaurant corner, carrying on a seafood tradition that stretches back over 75 years. Simple, honest dishes in an informal setting, with a take on the English street food classic fish and chips that stands out from the crowd.

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.

Nashville-inspired fried chicken that raised the bar in Oslo. Hot Temper’s crispy, juicy sandwich is the go-to order, coated in a house spice blend available across a range of heat levels, from gentle warmth to a full-on challenge.

This seafood restaurant may have opened only in 2025, but its story began already 35 years earlier, when Arnfinn Djukastein set up a fish counter in Bergen. The concept has since evolved into a bistro serving the day’s catch, from shrimp sandwiches to oven-baked fish, and premium lobster.

While the original Fiskeriet revived an old fishmonger at Youngstorget in 2010, this location brought the concept to Bjørvika in 2025. The kitchen at this spacious waterfront restaurant uses the seafood from the on-site counter to prepare fish gratin, shrimp, fish & chips, and raw specialities.

Jieun Lee tested her Korean cooking at a food festival and ran a food truck before opening this takeaway counter with her partner Simen Sæten in 2024. Raised in Seoul, in a family of restaurateurs, she now shares the flavors of her homeland: fried chicken, bibimbap, bulgogi, japchae, and kimchi.

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.

The Aladdin tale reached Europe through a storyteller from Aleppo, one of the two Syrian cities (with Damascus) behind the cooking at this restaurant. A house favorite is lamb ouzi: spiced rice and slow-cooked lamb baked in crisp pastry, often served with mezza platters and fragrant mandi rice.

The name recalls what Vietnam was called before 1920, and the menu forms a journey from the northern rice fields to the southern ports. Asian herbs meet local Norwegian produce on sharing plates: charcoal-grilled skewers, steaming pho, and grilled pork over rice noodles with crisp spring rolls.

Ole Victor Corral is half Mexican, and it shows. One dish, one obsession: slow-cooked beef birria tacos served with a rich consommé for dipping. What started as a food truck in Gamlebyen has found a permanent home in Frogner.

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.

If hands are a king’s cutlery, every guest eats royally here: the menu at this Ethiopian restaurant invites diners to tear apart soft injera bread and dip it into a range of stews meant for sharing. Spiced dishes with lamb, beef, chicken, and fish are joined by an exceptional vegan selection.

Plant-based food for people on the go is the idea at this fully vegan spot. Since 2014, it has served healthy dishes such as burgers, falafel wraps, and fruity bowls, and there is an all-you-can-eat buffet for bigger appetites. The 55-seat dining room was designed by Oslo studio SJ Design.

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.

A Nordic take on Japanese ramen classics. Hrimnir’s handmade noodles, house-fermented sauces, and seasonal Norwegian ingredients give each bowl a character that is hard to find anywhere else. Now in two locations: the original Maridalsveien spot and a new restaurant in Storgata.

The ramen spot that put the dish on Oslo’s map back in 2017. Koie serves traditional Japanese ramen with house-made noodles and broth, alongside crowd-pleasing small plates like karaage. Now found across multiple locations in Norway and beyond.

Stavanger’s only Pakistani restaurant, named after an Urdu word for “taste,” has been cooking over open flames and in a tandoor oven since 2014. Besides dine-in, there is a strong street-food selection: pakora fritters, tandoori wings, and samosas. Its takeaway was voted the city’s best three times.

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.

A few stools along the walls and windows, a handful of soups on the menu, and quick service: this is as close as one can get to a Japanese ramen-ya in Stavanger. The noodles are made on the premises from organic wheat, getting their texture from the alkaline water called kansui.

At this small central restaurant, Japanese dishes meet Thai flavors. Donburi rice bowls come topped with meat, prawns, or vegetables, while the noodle soups have a pork-broth, miso, or spicy tom-yum base. Homemade matcha ice cream or iced milk tea rounds off the meal.

Oslo’s worst-kept secret among industry insiders. Szechuan Chengdu’s worn interior hides some of the city’s most authentic Sichuan cooking. Beef in chili oil, frog legs, and dumplings that speak for themselves. Always order from the red menu.

What started as a pop-up has become one of Oslo’s most dedicated noodle spots. The brothers behind it make everything in-house, with chewy udon on weekdays and rich, deeply flavoured ramen on weekends. Drop-in only.

In Yunnan, Michelle Zhao's home province in southwest China, banzha is slang for "fantastic". In collaboration with renowned chef Christopher Haatuft, she brings the region's bold cooking to Norway's second city. The shareable plates play with texture and use spices toasted and ground in-house.

What started as one man's mission to give Oslo a proper smash burger has grown into three locations across the city. Premium dry-aged beef, Oklahoma-style technique fulfilling his promise of premium burgers in a casual setting.

A St. Hanshaugen spin-off from the team behind Way Down South, bringing American BBQ and Southern deli culture to Oslo. Everything is smoked and pickled in-house, with a beef cheek pastrami sandwich that captures the spirit of the American South.

The name of this 2014 waterfront gastropub honors Jacob Smith-Jarmann, whose 1854 engineering works built ships and steam engines in today’s Aker Brygge neighborhood. Original tools from that same workshop now hang on the walls, forming a unique backdrop for fish and chips with local craft beer.

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.

Behind a glass wall, hanging greenery, black-and-white woven chairs, and rattan loungers make this Asian restaurant a modern refuge in the historic Kvadraturen district. The star of the menu is the namesake sushi bowl with sashimi and greens, backed by some 30 Thai dishes on a solid list of mains.

Set between the waterfront and the Tou Arts Center, this takeaway has served worldly street food since 2016. The popular fried chicken burger comes with Korean chili or mango glaze; other options include banh mi with avocado, poké bowls, and tacos. Carry it to Øst Bar next door to eat with a drink.

Believing that doing the right thing should taste good too, a group of Bergen friends started Norway's first vegan fast-food experience in 2020. Now also in Oslo, the casual spot with hot-pink walls serves generous burgers with pea- and soy-based protein. Among the dirty fries, garlic is a favorite.

On a mission to save burger lovers from frozen patties since 2014, this superhero-themed joint grinds the beef in-house and makes its own mayo, some 400 liters per week. Meat, eggs, and salads come from suppliers in Trøndelag. Some burgers have surprising toppings, such as pineapple and blue cheese.

Guests can explore two menus at this longtime Chinese restaurant with dark wood panels and red-and-gold decor. Beyond the fried rice and spring rolls, there is an on-demand list in Chinese and English for real Sichuan cooking like mapo tofu, twice-cooked pork, boiled beef, and gong bao chicken.

After eight years at Burger King, Espen Sørvik took the opposite approach at his own 2022 restaurant: fresh chuck from nearby Malvik gets smashed for a caramelized crust. Bestselling Leiken Bacon doubles patties, cheese, and bacon. The milk comes from Røros, the buns from the Tiller neighborhood.

Some hundred species of fish and shellfish pass through this fishmonger over a year, sold fresh, smoked, cured, or marinated. As part of the Mathallen food hall, it also has a restaurant section where the open kitchen turns the day’s catch into fish soup, grilled dishes, and mussels in white wine.

A Vulkan favourite and the closest Oslo gets to an authentic Basque pintxos bar. Boquerones and chorizo with pimientos padron and aioli lead a menu rooted in Basque tradition. Spanish wines by the glass complete the picture, now across two locations, with a second spot at Sommerro.

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.

Korean fried chicken done right in a cool, laid-back Vulkan spot with K-pop on the speakers. A generous selection of Korean sauces to choose from, with heat levels ranging from crowd-pleasing to genuinely spicy.

Rooted in recipes brought to Norway by a Korean immigrant in the 80 s, Gangnam has been serving traditional Korean home cooking since 2015. House-fermented kimchi, bulgogi, and warm stews with banchan, just like in Korea.

Khanateria serves Indian street food the sharing way, with small and larger plates packed with bold, playful twists on classics. Mini kati rolls, loaded papadums, and fried corn ribs in a lively Torggata setting with cocktails to match.

Serving small plates, wine, and mezcal, this gastrobar behind the concert hall makes a popular evening hangout. The tortillas come folded as tacos or flat as tostadas, with halibut ceviche, crab, and pumpkin among the toppings and fillings. There's beer and cocktails, too.