"Barrier-free" Restaurants in Oslo
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.
Chef Mikael Svensson creates a dining experience around organic and wild Norwegian produce. Fermentation and bright acidity are featured on the seasonal tasting menu. Two Michelin stars since 2024.
Danish chef Ulrik Jepsen has led the kitchen since 2017, earning a Michelin star in 2023. White tablecloths, wall-to-wall carpeting, and a Champagne trolley define the formal dining room.
The name still reflects the location’s past as an erotic shop, even though today’s subtle interior gives no hint of it. In a five-course tasting menu, chef Jo Bøe Klakegg shows his Noma training through focused cooking.
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.
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.
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.
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.
Since 2009, this wine-focused restaurant has paired French technique with Norwegian produce, composing dishes around a cellar of 2,000 labels. Its 2025 move to Bjørvika added space and an open kitchen.
Raw concrete and pumping music frame Jonathan Hagen’s zero-waste tasting menus. He showcases both classical techniques and creativity, with his signature dish being the Cold Curry. Energetic and accessible.
Lars Erik Underthun has run this Frogner institution for over 30 years. The French-influenced kitchen features seasonal produce in à la carte and set menus, supported by one of the city’s best wine cellars.
Opened in 2016 in a former grocery shop, Kolonialen Bislett serves a concise bistro menu of oysters, cured meats, and Norwegian classics, paired with a wide by-the-glass wine selection.
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.
Maciek Sulek and head chef Anders Erlandsson—formerly at Alchemist—serve pan-Asian-inspired dishes as set menus and à la carte. Bottles and vinyl records line the walls; DJs play on weekends.
Dag Tjersland opened this Italian restaurant in 1997 at age 24, where pasta, pizza, and focaccia are made in-house. There is summer seating in the atmospheric courtyard of Oslo Cathedral, and the staff are mainly Italian.
Icelandic chef Atli Mar Yngvason crosses Nordic seafood with Asian and Latin American influences. Spicy frozen margaritas are a signature drink; the bar accepts walk-ins, while the dining room offers a set menu.
A former Baptist church with 13-meter ceilings has housed this gastro bar since 2025. The kitchen serves seasonal small plates, accompanied by wines sourced through the owners’ own import company.
The award-winning MAD building in Oslo's Barcode district houses this contemporary restaurant. Continental classics get a modern touch, such as beef tartare with yellow beets and baked cod with fennel salad.