Falstaff highlights the best places to eat in Norway in the Restaurant & Bistro Guide Nordics 2026, presenting an array of awards ranging from Chef of the Year to Sustainability & Innovation.
Norway's restaurant scene is thriving like never before. From innovative fine dining concepts in vibrant city centers to cozy neighborhood restaurants serving seasonal, locally inspired cuisine, venues across the country are setting new standards for quality, creativity, and hospitality. Falstaff reveals its category winners:
Kristian Vangen, “Gaptrast”, Bergen
92 points, 3 forks
Bergen has always taken in people from elsewhere. As a Hanseatic port, its harbor filled with traders, craftsmen, and foreign tongues; today, the city still shapes newcomers into locals. Kristian Bretten Vangen grew up in Heggedal outside Oslo and trained at Le Canard in the capital, but it was Bergen’s coastline and daily catch that gave his cooking a direction of its own. At “Gaptrast”, he uses Western Norwegian produce from fishermen and divers, but also hunters and farmers in the region.
Together with general manager Øystein Ellingsen, he worked at Bare in Bergen and earned the city’s first Michelin star there in 2020. Three years later, they started over with “Gaptrast”, repeating the success and earning a star in 2025. The cooking is precise and layered, with compositions that combine elements from sea and land to highlight each ingredient’s character. Even the cider is a local project: made in collaboration with nearby producers from apples that would otherwise go unused. Only Bergen-based musicians feature on the lounge playlist, and the interiors were built by local craftspeople. It is a restaurant where belonging to a place is not a marketing line but a working method.
“RE-NAA”, Stavanger
100 points, 4 forks
Restaurant of the Year Norway goes to “RE-NAA” in Stavanger. At “RE-NAA” in Stavanger, around 22 guests gather around an open kitchen for a multi-course coastal dining journey. The menu highlights line-caught seafood, Rogaland lamb and preserved ingredients such as fermented, cured and dried products that form the restaurant’s flavor DNA. Sommelier Kristoffer Aga pairs the dishes with selections from a thousand-label cellar, including Europe’s classic regions and Nordic fruit eaux-de-vie.
Rudimante Belardi Galeone, “Maaemo”, Oslo
100 points, 4 forks
Sommelier of the Year Norway goes to Rudimante Belardi Galeone from “Maaemo”. As Wine Director at “Maaemo”, Rudimante Belardi Galeone represents modern wine service at the highest level. Her knowledge ranges from renowned European estates to small artisanal producers, which she presents with clarity and confidence. With calm precision and thoughtful guidance, she creates pairings that feel natural and seamless, always keeping both the wine and the guest at the centre of the experience.
Arne Brimi, “Vianvang”, Tessand
92 points, 3 forks
Lifetime Achievement Norway goes to Arne Brimi. Arne Brimi has built his career in Lom, shaping Norwegian gastronomy with his philosophy of “nature’s kitchen.” After training in Lillehammer, he led Fossheim Turisthotell for 24 years, turning it into a culinary destination based on local ingredients. Since 1998, he has developed Brimiland, a group of restaurants and lodges rooted in the surrounding landscape.
“Kontrast”, Oslo
97 points, 4 forks
Service of the Year Norway goes to the Team of “Kontrast”. “Kontrast” in Oslo’s Vulkan district brings fine dining into a former industrial setting of concrete and exposed ceilings. Led by Swedish-born chef Mikael Svensson, the kitchen presents a tasting menu built on wild, organic and sustainably sourced ingredients. The international team works with precision and calm coordination, while fermentation and preservation techniques ensure minimal waste and deep flavor.
“Credo”, Oslo
93 points, 3 forks
New Opening of the Year Norway goes to “Credo”. With the reopening of “Credo” in Oslo, Heidi Bjerkan begins a new chapter after moving from Trondheim. Located in the National Library of Norway, the restaurant presents a cuisine rooted in Norwegian food traditions such as preservation and fermentation. Bjerkan refines these influences with a contemporary approach, creating ingredient-driven dishes marked by balance, precision and personal expression.
Ivy Tabuno Solheim, “Tabuno”, Oslo
90 points, 3 forks
Rising Star—Kitchen of the Year Norway is Ivy Tabuno Solheim. As head chef of “Tabuno”, Ivy Tabuno Solheim is developing a clear and personal culinary voice. After gaining experience in leading kitchens such as Maaemo and Kontrast, she now combines Filipino influences with Nordic ingredients. Her cooking balances warmth and refinement, creating expressive dishes with gentle spice, fresh acidity and careful precision.
Matthieu Launay, “Credo”, Oslo
93 points, 3 forks
Rising Star—Service of the Year goes to Matthieu Launay. At “Credo”, Matthieu Launay represents a new generation of hospitality professionals. Originally from France, he combines a grounding in classical service with experience gained in Ireland and fine-dining restaurants in Norway. His style is attentive and natural, defined by clear communication, intuitive timing and a genuine ability to make guests feel comfortable throughout the meal.
“Under”, Lindesnes
92 points, 3 forks
Sustainability and Innovation Norway goes to “Under” in Lindesnes. At Norway’s southernmost point, a concrete structure designed by Snøhetta descends beneath the sea, housing a dining room more than five metres below water level. The restaurant focuses on hyper-local sourcing, with seaweed from nearby waters and dairy from regional farms. “Under” head chef Bernt Sætre, the concise tasting menu highlights preservation techniques and minimal waste. The building also serves as a marine research station, supporting studies of underwater life.
“Le Benjamin Bar & Bistro”, Oslo
89 points, 2 forks
Casual Restaurant of the Year Norway goes to “Le Benjamin Bar & Bistro” in Oslo. “Le Benjamin” in Oslo is run by chef Ove Andre Jakobsen and sommelier Magdalena Rosenblad and named after their son. The lively bistro follows a classic French approach, serving dishes such as beef tartare, langoustines, cheese fondue and crêpe Suzette. A strong selection of French cheeses and a wide wine list complete this popular, family-run neighborhood restaurant.
“Mirabelle” by Ørjan Johannessen, Bekkjarvik
97 points, 4 forks
Culinary Hideaway of the year Norway goes to “Mirabelle” by Ørjan Johannesen. Ørjan Johannessen grew up in the kitchen of Bekkjarvik Gjestgiveri in the island municipality of Austevoll, where his family has run the harbour inn since 1982. After winning Bocuse d'Or Europe in 2012 and the Bocuse d'Or in 2015, he returned home. Today he leads the kitchen at “Mirabelle” in Beckerwyc House, presenting his “Island Gastronomy” based on seafood and produce from the surrounding islands.
