"Nordic Cuisine" 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.
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.
In a building from 1640, Bent Stiansen—winner of Bocuse d'Or—has held a Michelin Guide star since 1998. Three dining rooms with stucco ceilings frame the classical cooking. The cellar holds 8,000 bottles.
Sebastian Myhre runs this 20-seat restaurant inside a former stable—hence the name. The tasting menu evolves daily, making use of vegetables, herbs, flowers, and fruits from their own garden.
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.
Descending into a glass-walled space reveals chef Håkan Wiik's Nordic-Japanese kitchen, open since 2025. The set menu consists of eight or more servings. Post-dinner drinks are available in the lounge until midnight.
Vaulted 17th-century cellars beneath Statholdergaarden house this informal sibling, where the theme for the 10-course menu changes about every six weeks. Danish-inspired smørbrød is on the lunch menu.
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.
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.
Once a waffle bakery, this cellar has welcomed diners since 1989. Brick walls and flickering candles create a rustic backdrop for set menus with French-Nordic influences and a wine list of around 500 labels.
Oslo's oldest restaurant is located in a protected 18th-century building at Bankplassen. The kitchen upholds Norwegian traditions, serving seasonal skrei in winter, reindeer year-round, and smørbrød at lunch since 1862.
Since 1987, chef Sergio Barcilon has run this small restaurant with one goal: fine cooking without expensive factors. The kitchen composes French-inspired seasonal menus, served in a dining room with paintings on the walls.
Chef and forager Jørgen Ravneberg runs this backyard restaurant with an organic, zero-waste philosophy. His dishes reflect what grows locally, while the bread comes from Kolonihagen Bakeri.
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.
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.
A red wooden house from 1814 has housed this family-run wine bar since 2019. The list favors small producers, with a daily selection of 15–20 wines by the glass. Sharing plates with Norwegian ingredients.
Oslo's oldest wooden villa—built in 1847—houses this French- and Italian-inspired restaurant. Once home to composer Halfdan Kjerulf, it now offers six dining rooms and a garden that fills up in summer.
After working at Noma, Credo, and other fine dining restaurants, chef Leopold Prytz Roze opened his own candlelit neighborhood restaurant in 2024. The six-course menu can be expanded to include his signature duck pie.