Restaurantguide Norway: the 6 most circular restaurants in Norway
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.
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.
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.
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.
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.
Arne Brimi has long championed cooking with natural, local ingredients and opened this mountain restaurant in 1998. Guests walk about 500 meters to the dining room, where an extensive menu awaits.