The Best Cafés in Oslo

Founder Sandra Kristiansen invited Japanese roaster Ayae Maki Fredheim to launch Hibi Kaffe here in 2024; the bakery followed in 2025. The space is used during the day and becomes an award-winning restaurant in the evening. Sourdough bread, pastries, and hearty baguettes are served alongside espresso drinks.

Every chair, lamp, and table is for sale: designers behind the mid-century Scandinavian interior include Birger Dahl, Fredrik Kayser, and Kaj Franck. House-roasted Nordic coffee by day, cocktails by night. The 1963 coffee institution was relaunched in 2012, the same year it expanded to Tokyo.

A minimal café in Grünerløkka where the roastery takes centre stage. Co-owner Odd-Steinar Tøllefsen was a newspaper photographer until a trip to Naples sparked a passion for coffee in his forties. He won the World Brewers Cup in 2015 and often brews pour-overs behind the bar himself.

Norway’s largest and oldest specialty coffee roastery, founded in 1879, operates this concept store inside the Mathallen food court. Single-origin beans and signature blends are brewed as espresso or filter. A tasting bar lets connoisseurs sample different roasts side by side.

Leather banquettes, bentwood chairs and stucco details give this bakery (opened 1998 as the first of 21 locations across Oslo) a timeless, continental feel. After the dough rests overnight, the crusty loaves are ready to eat in the morning. The sandwiches make the most of the house bread.

Frédéric Aguerre missed proper French pastry, so in 2018 he opened this crêperie near Majorstuen tram, complete with French tiles and Parisian atmosphere. The galettes are made the strict Breton way with only buckwheat flour, salt, and water. The coffee comes from Lippe Kaffe.

The Italian-style espresso bar, opened in 1997, uses beans from owner Robert Thoresen’s Kaffa roastery. He won the first-ever World Barista Championship in 2000. The architect-designed interior features a large green mosaic behind the counter, contrasting with the many red details on coffee bags and equipment.

Australian Talor Brown opened this playful donut shop after training at Tim Wendelboe and honing her craft in Melbourne. The brioche-style dough ferments for 18 hours before frying. Seasonal flavours like cardamom–brown butter and rhubarb–vanilla change weekly, served with house-roasted coffee.

A peculiar yellow house sits beside Kampen church, busy since it opened in January 2021. Built by a baker in 1878, the heritage-listed building is now home to some of Oslo’s finest cardamom buns. Laura Raubaite and Andrea Marambio bake with organic stone-ground flour from Holli Mølle.

Diana Elizondo, formerly head pastry chef at renowned Maaemo, crafts fantastic sweets: caramelised canelés, flaky croissants, apricot and elderflower tarts, and airy cinnamon buns with custard are proof of her fine-dining years. Brasserie and wine bar in the evening.

Since 1895, this konditori has graced the historic Kvadraturen quarter with Parisian elegance beneath a glass ceiling and painted frescoes. Pascal Dupuy, the ninth pâtissier to work here, took over in 1995. He is known for his fennel cake among other French classics.

Continuing the success of the coffee shop at Universitetsgata and in Asia, the team opened their own roastery in 2018. It is housed in a converted stable in Gamlebyen, and the star of the space is the petrol Probat roaster once owned by Tim Wendelboe. Stop by to try coffees straight from the source.

On the main street of the Grünerløkka district, roasting happens in full view every Tuesday. The cold brew with lemon is a summer highlight: tea-like, layered, and refreshing. Pastries come from Mendel’s, and the backyard is shared with wine bar Territoriet.

One of Oslo’s oldest coffee houses since 1895, Stockfleths has several locations across the city. This shop serves espresso-based drinks made with beans from Nordic roasters, alongside traditional pastries. Tim Wendelboe trained here from 1998, long before launching his own iconic roastery.

A chocolate Eiffel Tower greets visitors to Théo Romer’s Parisian-inspired patisserie. He arrived from France at just 19 and opened his own shop five years later, in 2020. The lemon pie and the Oslo rolls (round croissants with rich fillings) are his bestsellers. Coffee from Lippe.

Floor-to-ceiling windows frame the pastry display on Oslo’s main boulevard. Founded by Younes El Khomri in 2019, the menu blends French and Norwegian classics. Cinnamon rolls are lined up next to almond macarons. The afternoon tea shows the full range (reservation needed).

Since 2007, Tim Wendelboe has operated this minimal café and training centre in Grünerløkka. The 2004 World Barista Champion roasts single-origin beans sourced directly from farmers. The coffee tasting for two, served side by side, reveals subtle nuances in each cup.

Norway’s third wave started here in 2001, when Robert W. Thoresen and Trish Rothgeb opened the country's first micro-roastery in this modest Briskeby space. Today, the beans come from their Kaffa roastery at a larger facility, but Mocca still serves them. Specialty coffee enthusiasts order the V60.

The “parrot” brings colour to Tøyen with a 100 % plant-based menu that never feels like compromise. Lattes are made with oat milk, and the affogato with Oatly ice cream is the summer star. Owners Anton Söderman and Adil Khan are former professional dancers who brought their creative energy to coffee.

Since baker Nils-Olav Heggdalsvik’s cube croissants (filled with plum jam and coconut panna cotta) went viral, they usually sell out before lunch. But the pain au chocolat, pain suisse and sourdough sandwiches are just as worth the walk to Aker Brygge. The name? Simply “wheat flour” in Norwegian.