The Best Restaurants in Norway
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.
Sven Erik Renaa’s kitchen sits at the center of this 22-seat dining room, erasing the divide between guests and cooks. Founded in 2009, the restaurant earned its third star in 2024. Seafood-oriented tasting menu.
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.
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.
Bocuse d’Or winner Ørjan Johannessen opened this destination restaurant in his island hometown in 2023. The tasting menu follows his “Island Gastronomy” philosophy, served around an open kitchen.
Two sommeliers own this one-star restaurant in a former canning laboratory, while chef Stuart Barber leads the kitchen. The seasonal tasting menus consist of six or twelve servings, backed by a 400-reference wine list.
Large mirrors, chandeliers, and murals lend the dining room at Britannia Hotel its grandeur. Head chef Håkon Solbakk presents intricate tasting menus featuring the finest Norwegian ingredients. There is also a caviar bar.
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.
At last, Heidi Bjerkan has opened her fine dining restaurant within the National Library in Oslo. Long anticipated, the return does not disappoint. Credo marks a full-circle moment. Alongside her bakery, lunch restaurant, bistro, and bar in the same building, this final addition feels like a homecoming. Fine dining is once again given its purest expression - and Bjerkan proves she has never truly stepped away from it. Her cuisine is ingredient-driven, assured, and elegantly restrained. Producers take center stage, vegetables are treated with reverence, and flavors unfold with balance and soft-spoken confidence. Each plate feels composed rather than constructed, guided by season and integrity rather than spectacle. Working closely with historians and researchers at the National Library, Bjerkan has also immersed herself in Norway's culinary past - from medieval cooking to bourgeois traditions. Struck by how generously spice was once used in Nordic kitchens, she gives a nod to this history at Credo, but discretely. If present, it appears only as a whisper: a subtle warmth, a barely perceptible lift that deepens rather than defines the dish. Humility defines both the cooking and the atmosphere. Sustainability runs as a red thread throughout - not as rhetoric, but as daily practice. In a time when responsible sourcing is increasingly complex, Bjerkan's commitment shines all the brighter. Set within one of Norway's most important cultural institutions, Credo feels purposeful and assured. It is less a comeback than a reaffirmation: of values, of craftsmanship, and of a cuisine rooted in respect.
Nordic Sushi Cup champion Sergey Pak opened this ten-seat counter in 2024. The 14- and 20-course omakase menus pair Norwegian ingredients with Japanese technique—expect reindeer sashimi!
After training under Roger A. Joya, chef Airis Zapašnikas now leads this ten-seat counter through a three-hour omakase experience. Nordic seafood meets Edomae technique, as well as sake and wine pairings.
Chef Christopher Haatuft opened this modern Norwegian restaurant at KODE 4 in 2013. Ten-course menus feature scallops from a local supplier and vegetables grown on city rooftops through MatTak.
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.
Klepp plus Kress equals K2: Chef Ola Klepp—former RE-NAA—and partner Elisabeth Kress run this one-star restaurant where ingredients are sourced within Rogaland. Their garden supplies herbs and berries.
Awarded a star in 2019, Fagn remains Trondheim’s longest-standing Michelin restaurant. Head chef Ådne Børseth Helgetun presents ten- and twenty-course menus built around regional ingredients.
After securing Bergen’s first Michelin star at Bare, the founders opened their own place in 2024. The tasting menu highlights ingredients from local fishermen and farmers, prepared over charcoal.
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.
Five meters below sea level, a panoramic window frames marine life inside this striking concrete structure by Snøhetta. Chef Bernt Sætre serves a seasonal tasting menu of up to 12 courses from Southern Norway.
Self-sufficiency defines this restaurant: Chef Halvar Ellingsen grows all vegetables and raises sheep, pigs, and quail on the family farm, which dates back to the 1800s. The tasting menu features around 18 courses.