"Waterside" Restaurants in Norway
After a 25-minute boat trip from Bryggen Wharf, diners arrive at this island restaurant on Holmen with views of the fjord. A wine cellar carved into the rock holds 7,000 bottles to match the seafood menu.
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.
Since 1877, the Kvikne family has welcomed guests to this Swiss-style hotel on the Sognefjord, where an evening buffet and à la carte menus make the best of local produce. A cellar of over 300 wines awaits.
Glass walls frame Lundarvatnet Lake and the forested mountains beyond at this award-winning design hotel. The gourmet menus around local produce vary by day of the week, offering three to seven courses.
Large windows with fjord views line this spacious restaurant in the concert hall. Award-winning chefs prepare set menus alongside à la carte options, and most guests arrive before or after performances.
Next door to their successful restaurant Smak, Eva-Linda and Espen Ramnestedt added this harborside spot in 2024. Local ingredients are prioritised, including organic salmon. View towards the Arctic Cathedral.
Founder Andreas Espnes opened on Trondheim's harborfront in 2025. Danish-style smørrebrød dominates the lunch menu and is best enjoyed with fjord views. Tasting menus and à la carte are available for dinner.
Charcoal grills handle dry-aged cuts, Japanese Wagyu A5, and whole-grilled côte de boeuf at this waterside steakhouse. The wine list includes over 750 titles, making it the most diverse in town.
In Norway’s far northeast, a restored farmhouse houses the Snow Resort with fjord views. Its restaurant serves compact menus with Arctic ingredients: reindeer, king crab, char, and wild herbs foraged nearby.
On the ramparts of Akershus Fortress, a former prison now houses this brasserie with panoramic fjord views toward Aker Brygge. The kitchen focuses on seasonal ingredients, and the wine list is extensive.
Inside the white Carrara marble Opera House designed by Snøhetta, this seafood restaurant serves oysters and seasonal fish à la carte or as set menus, ideal before or after a performance.
“Maku” means taste in Kvensk, a Finno-Ugric language of Arctic Norway. The open kitchen prepares a seasonal tasting menu with Arctic ingredients such as reindeer, moose, and berries picked in the wilderness.
Set in a cod liver oil factory from 1914, this restaurant opened in 2003 and celebrates the local fishing heritage. The kitchen blends Nordic, French, and Asian influences with local seafood. Scenic views.
Why drive to the harbor’s edge in Bodø? For coastal ingredients like mussels, stockfish, and the day’s catch, served with local and international touches in an airy dining room with panoramic windows.
Salmon farm tours and stockfish exhibitions precede lunch at this visitor center. The kitchen turns local seafood into five-course dinners with an Italian accent, best enjoyed with views over the fjord.
Norway’s oldest family-run hotel has remained with the Nitter family since 1640. A four-course dinner features fjord langoustines, mountain venison, garden fruit, and farmhouse cheeses.
On a tiny island just off Bygdøy, this seafood spot is reached by a short ferry ride. Open since 1929, it serves seasonal fish and shellfish cooked on a Josper grill. The outdoor tables overlook the Oslofjord. Summer only.
Traditional Norwegian seafood takes a contemporary turn in this open kitchen, where guests can watch the plates come together. Fish arrives from the local harbor and is prepared with refined techniques.
Named for Svend Foyn, a local whaler who lived in the 1800s, this restaurant on the pier offers seafood dishes and Mediterranean sharing plates. It has been newly refurbished and features a large terrace.
Head chef Bernt Sætre sources the catch of the day from the fish reception at Båly harbor, next to the hotel. Seasonal menus are inspired by the green and blue landscapes of Norway's southernmost tip.