The Best Restaurants with 2 Falstaff Fork(s) in Norway
Leather swivel chairs and Pushwagner art define this 30-seat room, first opened in 2004 by TV chef Kjartan Skjelde. It serves a seven-course menu, with flowers and plants.
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.
Ørjan Johannessen, Bocuse d'Or gold medalist 2015, and his twin brother Arnt run this 17th-century guesthouse on an island south of Bergen. Seafood and local ingredients from the surrounding coast feature prominently.
Raw concrete and pumping music frame Jonathan Hagen’s zero-waste tasting menus. He showcases both classical techniques and creativity, with his signature dish being the Cold Curry. Energetic and accessible.
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.
This bistro uses the same produce as the starred mothership downstairs, offering more affordable, seasonal Norwegian cuisine. Choose between à la carte dining and a set menu of three or five courses. Lunch on Saturdays.
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.
Opened in 2016 in a former grocery shop, Kolonialen Bislett serves a concise bistro menu of oysters, cured meats, and Norwegian classics, paired with a wide by-the-glass wine selection.
The room is intimate: one chef, one table, one story told through langoustine and scallops. Roy Magne Berglund prepares and serves each dish himself, blending local ingredients with global technique.
Twin brothers Jules and Nicolas Selukov, from France’s Jura region, opened this bistro in 2021. Jules cooks, while Nicolas, who worked for Alain Ducasse in Paris, curates wine pairings. Creative desserts.
Marius Martinsen and his wife Elise established this outstanding food destination in 2015 with a “pasture-to-table” concept. The 12-course menu contains seafood and meat from Elise’s sister’s farm.
Visitors can combine dog sledding with fine dining at this forest lodge. Chef Johnny Trasti cooks with produce from Finnmark: reindeer from Kautokeino, wild salmon in season, and scallops from local divers.
Rooftop views meet creative pairings at this 2025 sky bar from chef Håvard Klempe—formerly at Credo—and award-winning bartender Jørgen Dons. Tasting menus pair dishes with cocktails tailored to them.
Roar Hildonen has shaped the local food scene for four decades and opened this restaurant in 2005. His son Eskil now co-leads the kitchen, refining Trøndelag ingredients with Mediterranean accents.
Hotel Bristol's grill room has served Oslo since 1924, offering premium meat from its own dry-age cabinet—including Wagyu cuts—alongside oysters and seasonal dishes. French-oriented wine list.
Where flamingo ornaments and a drink-filled bathtub set the scene, Renée Fagerhøi follows her childhood cravings. Hot dogs, melted cheese, and crispy pig’s ear are part of the menus that blend fast food and fine dining.
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.
A rooftop garden supplies the kitchen with herbs and vegetables for the set four-course menu. In the dining room perched atop the Sundt building, large windows frame views of the city and the mountains.
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.
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.