"French Cuisine" Restaurants in Oslo
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.
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.
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.
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.
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.
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.
This neighborhood spot was named after Paul Bocuse’s Brasserie L’Ouest in Lyon. Sommelier Andreas Høgfeldt oversees the wine program, which is based on a cellar with 950 listings, focused primarily on the Old World.
Small vineyards in France and Europe dominate the wine list at this bistro, opened in 2024. The kitchen prepares classic dishes, served in a modern room with concrete walls. Outdoor seating in summer.
Oslo’s landmark food hall is housed in a century-old industrial building in the Vulkan area. More than 30 specialty shops, cafés, and eateries offer both Norwegian and international food and drinks.