"French Cuisine" Restaurants in Norway
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.
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.
Chef Tomasz Rochon leads this farm restaurant, where around 80 percent of produce is grown on-site. A 13-course historical menu recalls King Oscar II's visit in 1891 and can still be ordered on request.
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.
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.
Founded in 1924 as a summer boarding house, this restaurant now sources produce from its garden and lamb from the estate. Guests dine in a former barn’s hayloft beneath timber beams from 1905.
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.
Twin brothers Jules and Nicolas Selukov, from France’s Jura region, opened this bistro in 2021. Jules cooks, while Nicolas, who worked for Alain Ducasse in Paris, curates wine pairings. Creative desserts.
Named after the owners’ son, this popular French bistro in Grünerløkka serves langoustines (when in season), tarte flambée, and entrecôte. French cheeses and a wine list round out the experience.
The wooden neighborhood of Bakklandet forms the setting for this French bistro. Hilde Aanensen guides her guests through classic dishes and a curated selection of Burgundies. Saturday lunch with live jazz.
On Trondheim’s only avenue, this French bistro pairs local Norwegian produce with classic techniques. Chefs Mette Beate Evensen and Martin Hovdal run a kitchen praised for its entrecôte and tartare.
Preserved in its original condition since the late 1890s, this dining room at Dalen Hotel serves French-inspired cuisine featuring Telemark ingredients. Waiters present three- and five-course menus with white gloves.
Ola Kinserdal (ex-Frantzén) and Henrik Falkensten (from Speilsalen) bring fine dining to the coast with their “everyday gourmet” concept. The kitchen blends French and Asian influences, supported by an extensive wine list.
What started as a pop-up wine bar in a 1920s garage is now a popular neighborhood spot in St. Hanshaugen. The all-French wine list matches bistro classics like snails and chicken liver terrine.
Set in a scenic location, this French-inspired kitchen showcases Vestfold’s food treasures: eggs from Solkysten, vegetables from Aasetre Gård, and fish from Sandefjord. Winemakers’ dinners throughout the year.
Chef James Ian Maxwell-Stewart and former ski champion Thomas Alsgaard run this French brasserie. An oyster trolley circulates, classic dishes are prepared, and Champagne and Burgundy dominate the wine list.
Four friends took over this four-floor French institution in 2001, continuing a tradition that traces back to 1979. The kitchen masters classic preparations: bouillabaisse, veal liver, and duck confit. Bon appétit!
Kari Innerå, a former Nordic and Olympic champion in culinary arts, owns and runs this brasserie by the Munch Museum. The kitchen pairs French technique with Norwegian produce. Paintings by Sverre Bjertnæs.
Floral wallpaper, dark velvet, and plush sofas transport guests to the Belle Époque. This restaurant at Hôtel Charmante serves nose-to-tail French cooking with Norwegian ingredients, created by chef Morten Tungesvik.