"Sunday Opening" Restaurants in Norway
Edomae sushi, the Tokyo style created about 200 years ago, meets Nordic seafood at this ten-seat counter. Chef Roger Asakil Joya trained in Japan and opened his place in 2015, taking guests on an 18-course journey.
Part of Fløirestauranten on Mount Fløyen, this fine dining room was designed in the 1920s by architect Einar Oscar Schou. Chef René Leo Blume serves a local ten-course menu with an oolong tea interlude.
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.
At this vegetable-forward restaurant, three young chefs focus on sustainability and local sourcing. The six-course menu is served with a selection from one of Norway’s strongest natural wine lists.
Meaning “goods reception,” guests enter through the butcher shop’s delivery door. In a narrow room, chefs Peder Støylen and Halaigh Whelan-McManus present a tasting menu focused on charcoal grilling.
Chef Frode Aga and his wife Berit have run this restaurant since 1988. Rose-painted walls and three old Halling cottages with two open fireplaces frame dishes featuring wild game, local fish, and mountain flavors.
Grünerløkka’s oldest building dates from 1802. After a fire in 2015, it was rebuilt and redesigned by Anderssen & Voll. Expect seasonal menus, a wine bar, and an on-site brewery bar with 30 beers on tap.
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.
An old wooden house holds a French bistro that’s among the city’s finest, open since 2015. Everything is homemade with seasonal ingredients: steak tartare, entrecôte, crispy frites, and, of course, the desserts.
Since 1976, the Fjellskål family has run this restaurant at the Fish Market. Guests select from more than 70 fish and shellfish species, with sheltered waterfront seating overlooking the harbor.
Designed by Einar Oscar Schou and opened in 1925, this mountaintop landmark sits 320 meters above sea level. A six-minute funicular ride leads to seasonal Norwegian dishes or a tasting menu.
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.
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.
Atop St. Elisabeth Hotel, this sky bar restaurant focuses on locally sourced ingredients and includes reindeer among the mains. Panoramic views stretch across Tromsø and the surrounding landscape.
Guests arriving by boat can moor at the restaurant’s own pier before settling into a light-filled dining room overlooking the river. The award-winning kitchen uses Norwegian fish, shellfish, and meat.
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.
Oskar Andreas Høve Ørskog runs this six-table neighborhood restaurant. The kitchen uses local, seasonal produce, including ingredients from their own farm and from suppliers within 100–200 kilometers (except seafood).
Over 60 wines by the glass make this modern brasserie a go-to for wine lovers. The kitchen pairs northern Norwegian produce with global techniques and serves them in a relaxed atmosphere in Torghallen.
Chef Renée Fagerhøi and sommelier Lena Engtrø opened in 2025 inside Nye Hjorten Teater. The menu revolves around four pillars: soup, salad, sandwich, and pasta, built on local ingredients. Art Deco and Jugend interior.
This family-owned restaurant focuses on social dining. An open charcoal grill defines the cuisine, which is inspired by Italian and French cooking combined with Scandinavian flavors and seasonal ingredients.