Oslo is the capital of Norway and home to the greatest selection of restaurants in the country. The success and spread of the New Nordic cuisine, combined with chefs gathering inspiration from all over the world, has led to a revolution of the Oslo food scene. Unlike the other Scandinavian capitals, the city is more about affordable and accessible places, and less about fine dining and white tablecloths (there are exceptions; see Maaemo and À L’aise). Sustainability is another big focus area for many restaurants, with Rest leading the way with their zero waste ideology. Oslo is also Scandinavia’s coffee mecca, much due to the influence of pioneers like Tim Wendelboe.
In this city map, we have gathered all our favorite spots to create the best restaurant guide to Oslo. You will find coffee shops, wine and cocktail bars, bakeries, fine dining restaurants, and casual eateries. Navigate the map easily either by scrolling through the list on the right or by clicking the points on the map. Places are listed in geographical order.
If there is one restaurant that has put Oslo on the culinary map of the world, it's Maaemo. It took a Dane to re-interpret the Norwegian food traditions in a modern way. Chef Esben Holmboe Bang's cooking is rooted in the New Nordic philosophy, but his style is completely his own. Norway's only three Michelin-starred restaurant should be a mandatory experience for both local foodies and destination diners alike. Some signature dishes include Norwegian langoustine, "rømmegrøt" (sour cream porridge) with reindeer heart shavings, and brown butter ice cream. In 2020, Maaemo moved to a brand new location, further affirming its status as the epitome of fine dining in Oslo.
Chef Esben Holmboe Bang has opened a casual eatery right next door to his fine dining restaurant, Maaemo. The Vandelay is an all-day bistro serving American-style pancakes, cheeseburgers, and avocado toast in a buzzy, bubblegum pink dining room. You won’t find a better brunch in the city, and, because of that, you will need to book a table in advance. Don’t miss the chocolate chip cookies, or the signature vanilla and port ice cream (which is so whipped it’s practically butter).
Vaaghals was one of the first restaurants to open in the Barcode area many years ago, serving modern variations of rustic Norwegian classics. The concept is family-style with food served on wooden boards in the middle of the table for sharing. The menu changes seasonally but always starts with house-made charcuterie and bread, and may continue with dishes like celeriac pasta with butter sauce and "løyrom" (vendace roe), and slices of entrecôte with potatoes and demi-glace sauce.
Barcode’s most ambitious new restaurant is Code, the brand new playground of chef Christer Rødseth, located just a few doors down from their first restaurant Vaaghals. The food here leans more classical, with dishes like onion soup and whole roasted duck, but the ingredients are all Norwegian and everything has a modern feel to it. A few of our favorite dishes on the menu are the beef tartare, the lobster roll, the mountain trout, and the crab risotto. Save room for the freshly baked financiers, served with warm chocolate and vanilla dipping sauces.
If you're in the mood for something sweet, stop by the colorful doughnut and coffee shop, Talormade. Neon signs and bright lights illuminate the fun space, and the shelves are filled with a vast selection of doughnuts topped with candy and flavorful glazes. The selection includes strawberry sprinkle, chocolate cream-filled, raspberry pistachio, and Nonstop candy-topped doughnuts. Founder Talor Browne has partnered with Åpent Bakeri, so you can expect to see more locations pop up all over Oslo.
When Koie Ramen first opened up near Torggata, they drew long lines of hungry people. Koie was Oslo’s first “real” ramen shop – the first to proudly make their own broth and noodles from scratch. With a second location in Oslobukta, the menu now includes mazemen (a brothless noodle bowl) and tantanmen, in addition to their standard selection of shio, shoyu, miso, and tonkotsu ramen. Whatever you do, don't miss their crispy chicken karaage!
Brutus is a hipster bistro serving only natural wines and small plates. The Icelandic chef Arnar Jakob Gudmundsson is no stranger to fermented flavors in his cooking, and also loves to experiment with specialties from his home country like "tørrfisk" (stockfish). The wine list includes producers like Gut Oggau, Christian Tschida, and No Control, as well as ciders from Fruktstereo and their very own brand, Mold Sider (made from surplus apples found in Oslo gardens that would otherwise go to waste).
The Golden Chimp is the new project of former Hitchhiker head chef Jan Robin Ektvedt. His love for Asian cuisine, in particular, street food, has brought him to further delve into the world of dumplings and create a concept based around that. Reserve a seat downstairs for a set menu that features more than just dumplings, or drop by their upstairs area for a simpler selection and natural wines.
“Rest” means leftovers in Norwegian, and that’s exactly what the chefs at restaurant Rest are using in their tasting menu. Chefs Jimmy Øien, Mads Revheim-Skjolden, and Christopher Christiansen work from a strict zero waste philosophy and use ingredients that no one else wants. Leftovers. Waste. Parts of an animal that are typically not used. Parts of a fish that are often thrown back into the ocean. Ugly / imperfect produce. It’s one of the most sustainable restaurants we’ve been to, and one of the tastiest too. One man’s trash is another man’s treasure, and Rest makes gold out of food that otherwise would’ve gone to waste. Even the plates and ceramics here are made from leftover clay!
Sentralen is a modern Nordic brasserie. Both the interior and style of food are raw and minimalistic, highlighting seasonal Norwegian produce. Two must-order signature dishes are the smoked beet tartare with tarragon emulsion, egg yolk, and horseradish, and the dessert of yogurt soft serve, meringue, and lemon cream.
Chef Svein Trandem and his partner in wine, Sara Johansson, previously worked at Maaemo before branching out to start their own spot in 2018 – Einer. Seasonal Nordic ingredients are celebrated here as you select either the “Animalia” or the “Botanica” (vegetarian) tasting menu (4 or 6 courses). They serve lots of our favorite natural wines in the restaurant, as well as in their underground wine bar and casual sister restaurant, Einbar.
Oslo's newest boutique hotel celebrates the rich history of Norway. This venerable building was once the headquarters of The Norwegian American Line (Amerikalinjen), the shipping company that helped thousands of Norwegians travel to America a hundred years ago. Now it houses a luxury hotel in the heart of the city, with a super sleek gym, spa, and a lobby bar (Pier 42) that makes our favorite cocktails in Oslo.
There’s a new natural wine bar in Oslo! Located right next-door to Bacchus Spiseri in the center of Oslo, Esaias Vinbar has an amazing selection of some of our favorite winemakers, including Gut Oggau and Serragghia, as well as cider from local Norwegian producer, Mold.
Yunus Yildiz was the general manager of Himkok when it first entered the World's 50 Best Bars list. Svanen (the swan) is his new project, a cocktail bar located in the old pharmacy building, Svaneapoteket, which dates back to 1896. Beautiful interior details in mahogany wood and marble are still intact. Signature drinks include "Smørbukk" which has butter-infused Bulleit Bourbon, a sea buckthorn Collins, and Svanen's twist on a classic Irish coffee.
Theatercaféen is an institution in Oslo. Few places have such a loyal clientele and so much history in the walls. Built in the beautiful Art Nouveau style, the café and restaurant date back to the year 1900. Executive chef Stig Drageide has raised the quality of the open-faced sandwiches to a level more similar to modern Danish "smørrebrød."
Enjoy Oslo's best sushi tasting menu at Omakase by Vladimir Pak, which was awarded its first Michelin star in 2020. Chef Vladimir Pak, who was the World Sushi Champion in 2017, serves edomae-style sushi with top quality Nordic produce at his 10-seat chef's counter.
The venerable Hotel Bristol is a historic hotel in Oslo, dating back to 1920. It's one of the few remaining hotels of its kind and has, despite some modernizations, kept much of its original charm. Visit "Vinterhaven" (the winter garden) and "Bibliotekbaren" (the library bar) for the classic "smørbrød" (open-faced sandwiches), artisan pastries, and the city's best hot chocolate, or go to Bristol Grill to enjoy a full tasting menu.
Icelandic chef Atli Mar Yngvason creates some of the most flavorful and interesting dishes you'll find on a restaurant menu in Oslo. After having built a name for himself at the cult favorite Pjoltergeist (now closed), he opened Katla in central Oslo. An open fire is the beating heart of the restaurant, where Nordic ingredients meet Japanese and Mexican techniques. Must-orders (if available): chicken karaage, steam buns, lamb kebab, tostadas with guacamole, and a round of yuzu margaritas.
Fuglen is a coffee bar by day and cocktail bar by night. This unique venue is worth a visit for anyone interested in vintage Scandinavian design. Most of the interior is originally from the 1950s or 1960s, and all the furniture and decorations inside the café are for sale. Fuglen even has a sister café in Tokyo, Japan. Check also their newly opened roastery in Gamlebyen.
At Happolati, you can enjoy a casual tasting menu inspired by Asian street food, but with Norwegian ingredients and a Nordic presentation-style. Some highlights from our last visit include a potato pancake with eel and shrimp, and caramelized bao buns with fun condiments to create your own ice cream sandwiches.
It's hard to spot this Japanese-style bar and restaurant if you don't know what you're looking for. Look for barred windows that are half sunk below street level, and listen for the buzz of a crowd. The owners of Izakaya are heavily inspired by Japanese culture, which is reflected in both the interior design and menu. Classics include Korean pancakes, soba noodle salad, and gyoza. Pair with sake, beer, or house-made cocktails. No reservations.
After a trip to NYC, two pizza lovers were inspired to bring a New York slice shop to Oslo. They've developed a dough recipe that pays tribute to their New York pizza heroes, while still giving it their own mark. Our favorite is the White Pizza, inspired by Best Pizza in Williamsburg, which comes topped with ricotta, mozzarella, caramelized onions, and parsley. You can find Stykke inside the minigolf course, Oslo Camping.
Himkok was the first Oslo bar to make it onto the World's 50 Best Bars list (ranked no. 17 in 2020). The multi-roomed speakeasy bar sports a prohibition era cocktail bar downstairs, a huge bar with cocktails on tap upstairs, an al fresco restaurant in the backyard, and a cider bar in another patio.
Maaemo alumni Luke Henderson and Jefferson Goldring have joined forces to open Oslo’s coolest new wine bar and reimagined British gastropub, Imperial. You’ll struggle to find better bar snacks than this anywhere – we loved Luke’s variation of beef tartare, served on a delicious potato waffle with jalapeño cheese, and the “hash browns” – long, meticulously layered sticks of potato (a potato mille-feuille) topped with a sprinkle of salt and vinegar.
Located inside their wine bar Imperial, Maaemo alumni Luke Henderson and Jefferson Goldring have opened an intimate, five table fine dining restaurant. The Tea Room is inspired by chef Luke’s British heritage (poking fun at the thousands of tea rooms that exist in England), but the produce-driven menu is more New Nordic in style. Henderson is inspired to reimagine traditional dishes in elegant ways, and the result is some of the most flavorful and creative food we’ve ever eaten. This ambitious little restaurant has instantly opened at a two Michelin star level.
Andre til Høyre is a wine and cocktail bar that is part of the new Youngskvartalet building in the city center. The venue is designed like an apartment – wines are enjoyed in "the kitchen" around a large concrete island, and cocktails are served in the adjacent "living room" which boasts a sleek lounge area.
llegal Burger is a favorite burger bar among Oslo's citizens. Their Josper-grilled burgers are as juicy and umami-rich as they come, and the oven-roasted potatoes are always perfectly crispy. Line up in their tiny venue in Møllergata or go the new and bigger restaurant at Grünerløkka. Get no. 5 on the menu – Gourmet, with truffle mayo, mushrooms, and cheese.
Torggata Botaniske is a botanical cocktail bar where most drinks are made with herbs that are grown in-house. Even the space is like a greenhouse with vines growing all over the ceiling and climbing up the walls. The signature cocktail is Miss Basil, made with gin, egg whites, and fresh basil.
Arakataka has been the budget fine dining option in Oslo for over a decade. Their five-course, seasonal menu based on Nordic ingredients, is a steal. Don't miss the signature spaghetti with butter sauce and "løyrom" (vendace roe). We also love "Matbaren" (the food bar), a no reservation zone with a limited snack menu. Their wine list is mostly natural with producers like Lucy Margaux, Mother Rock, and Frank Cornelissen.
A neon-lit sake bar downstairs, and a busy izakaya upstairs – that is Night Pig, a two-story bar and late-night eatery from the Koie Ramen founders. Signature dishes include bao buns with pork belly or chicken karaage, and yakitori-grilled duck hearts with Japanese karashi mustard.
Across multiple countries and continents we’ve tried countless loaves, and the best we’ve ever tasted is from Ille Brød in Oslo. This small bakery’s sourdough bread is so good that we always stop here first whenever we are in town. We are total breadheads and are constantly on the lookout for great sourdough bread – Ille Brød makes theirs using local, heirloom, and ancient grains. Do yourself a favor next time you are in Norway’s capital and taste it.
Our favorite Italian restaurant in Oslo is Trattoria Popolare, located in front of the historic Schous Bryggeri. In the summer time, you'll have to fight for a table outside in the sun. Signature dishes include ravioli with oxtail, cannelloni with confit duck, and spaghetti cacio e pepe.
Le Benjamin is the best French bistro in Oslo and a popular industry hangout. This rustic eatery serves classic French dishes, using local and seasonal produce. When in season, don't miss the langoustine with garlic butter, the pigeon, or the witch flounder with spaghetti, beurre blanc, and caviar. Tarte Flambée is a classic that's always on the menu. Book early if you want a table! Bar seats are limited.
Territoriet is one of our favorite hangouts in Oslo. Let the knowledgeable sommeliers behind the bar guide your choice, whether you prefer conventional or natural wine. More than 300 wines are available by the glass, thanks to the Coravin extraction method. Our go-to wine is Claus Preisinger's Kalkundkiesel. Just sit back, relax, and listen to the vinyl record playing in this cozy, elegant space.
In the old venue of the iconic Oslo eatery Pjoltergeist, you'll now find restaurant Hyde. Don't be fooled by the casual, low-key setting, or the loud music – Matthew North's food will surprise you. His style of cooking draws on several cuisine and involves a lot of spice, salt, fat, and umami. Hyde is bound to become an industry hangout and a favorite among foodies in Oslo, just like its predecessor.
The former venue of restaurant Bon Lío now houses the wine bar Nektar. Sindre Solem, from the Norwegian death metal band Obliteration, mans the bar. On the food menu, you’ll find comfort dishes like pork terrine, toast with chicken liver parfait, and mac and cheese. Some producers we love on the wine list are Christian Tschida, Occhipinti, and Matassa.
One of our favorite bowls of ramen in the world is actually in Oslo! Hrímnir Ramen specializes in a Nordic style of ramen, opting to use local ingredients instead of more traditional Japanese produce. Kaitlin’s go-to order is the “Høne Paitan,” served with chicken breast, pickled Jerusalem artichoke, and a coffee shoyu-marinated egg, in a creamy broth. Anders loves the spicier version of this bowl, which comes with pork belly and a spicy miso-peaso-ryeso broth, and, of course, Hrímnir's signature handmade noodles.
Mathallen was Oslo's first food hall, which houses a mix of restaurants, deli shops, and bars. Some of our favorites include the coffee shop Solberg & Hansen, as well as the city's best butcher, Annis Pølsemakeri. Don't miss out on the pulled confit chicken sandwich from Stangeriet, tacos at Breddos Tacos, or Asian street food at Hitchhiker.
Swedish chef Mikael Svensson has held one Michelin-star since 2016 at restaurant Kontrast in Oslo. Svensson and his team deliver a solid tasting menu with New Nordic flavors and elegant-looking presentations. Highlights from our last meal included the cured quail egg, which comes served in a potato "nest," and the oxidated sunflower seed sorbet with birch sap.
After a tragic fire in 2016, Nedre Foss Gård reopend two years later in one of Oslo's oldest buildings. Inside the stunning restaurant, you can enjoy Nordic-style brasserie food. Upstairs is a brewery and snack bar, Nedre Foss Gård Bryggeri, downstairs you'll find a natural wine bar, Radegast, and in the basement they have a cocktail bar, Krongods.
Tim Wendelboe is Norway's most internationally acclaimed barista. Ever since he won the World Barista Championship in 2004 he has dominated the industry. His small and elegantly-designed coffee bar in Grünerløkka is a tourist destination for coffee lovers from all over the world. There is nowhere in town where you get a more consistent quality of coffee, from espresso-based drinks to hand brews. A summer must-try is the frozen Cappuccino Al Freddo.
Skaal Matbar is a food bar (a restaurant with a bar vibe) where you can pop by for a drink, a snack, or have a full meal. Some of the highlights on the menu include Skaal's layered potato "fries" with whipped crème fraîche and dill oil, and the grilled cheese with cheddar and jalapeños. Come thirsty – their natural wine list includes Gut Oggau, La Sorga, Gabrio Bini, and Christian Tschida.
Jonathan Larsson started selling waffles out of his apartment window at Harald Hardrådes plass in Gamlebyen. Today, the waffle lover has his own brick and mortar shop at Olav Ryes Plass at Grünerløkka, in cooperation with the ice cream brand Ice Crime. Jonathan has a genuine wish to make the Norwegian waffle more known in the world, and you’ll find bold combinations like blue cheese and bacon, and toppings like brown cheese ice cream on the menu.
The owner and head chef of Bon Lío got inspired to open a Spanish-style tapas restaurant after living in Spain. A twelve-course menu is mandatory if you book a table. After moving to Sofienbergparken, the restaurant now has a lot more space for walk-in guests who just want drinks and smaller bites.
Hot Shop was a former sex toy shop on a corner in Oslo. When a Noma alumnus decided to take over the space, he kept the cheeky name, and Hot Shop was born. Chef Jo Bøe Klakegg cooks simple Scandinavian fare – we enjoyed white asparagus in a parsley and spinach sauce, Norwegian scallops, and a milk ice cream dessert with black currant.
Next door to restaurant Hot Shop, in Dælengata, you find the cocktail and wine bar Dæl by bartender couple Anna Maria Thoresen and Jonas Junge (the Norwegian bartender champion in 2018). The selection is a mix of modern and classic cocktails, and natural and coventional wines. Some of Junge's signatures are the Parmesan-infused Bloody Mary, Turmeric Yuzu Sour, Darjeeling Daiquiri, and Lingonberry Cosmo.
Bass is a modern bistro and natural wine bar, and one of our favorite hangouts in Grünerløkka. The menu is comprised of small plates to share, and you can easily order the whole menu, especially if you bring a few friends. Don't miss the chicken karaage or the "tartaco" – a tartare with taco spices. The wine list includes producers like Ganevat, Lammidia, La Sorga, and Tom Shobbrook.
Supreme Roastworks is a go-to place to get your caffeine fix in Grünerløkka and a popular meeting spot for locals. The vibe is slightly hipster, and you can always expect great service paired with superb coffee. Ask for a cup of the daily batch brew if you're in a rush, or take a seat and enjoy a meticulously-crafted V60 hand brew.
Tranen is the St. Hanshaugen outpost of Lofthus Samvirkelag's pizza concept. During the day you'll find baked goods from Åpent Bakeri, but at night the space transforms into a pizzeria, with a buzzy vibe and a great selection of natural wines. Our favorite pie is the white pizza topped with reindeer salami and pomegranate.
Smalhans is a casual neighborhood restaurant in St. Hanshaugen, and one of the first places to serve natural wine in Oslo. Go here for simple lunch dishes in the morning, the daily special in the afternoon (4pm-6pm), or the full tasting menu in the evening. You can also just drop by and grab a seat in the bar.
Kolonialen in Bislett is an informal neighborhood bistro with a high quality à la carte menu and a wine list curated by the former co-founder of Maaemo, Pontus Dahlstrøm. The food is quite classic, with dishes like beef tartare, oysters, charcuterie, and daily specials of fish and meat.
St. Lars is a carnivore's paradise in Oslo. Rock and roll chefs get back to their roots, largely relying on an open fire to cook their meat-centric dishes. Must-try dishes include the horse tartare, côte de boeuf (with an unhealthy amount of béarnaise sauce), and Oslo's best cheeseburger. Don't miss out on the crispy suckling pig around Christmas time.
Fyr Bistronomi is a casual bistro serving high-quality food at affordable prices, taking its name from the French "bistronomy" movement. Head chef Sebastian Myhre has a background from restaurants like the three-Michelin-starred Per Se in New York.
Stallen is actually located in an old stable, hence the name, next door to restaurant Fyr. Chef Sebastian Myhre's elaborate Nordic tasting menu consists exclusively of local produce, a lot of it grown by the chefs themselves. Highlights included king crab with caramelized cream, variations on Jerusalem artichoke with an egg custard, and the cloudberry and rye mousse dessert.
Inspired by his upbringing in the English countryside, chef Maxwell-Stewart serves modern British fare at his restaurant Cru. One of his signature dishes is a take on the classic Eggs Benedict, but his version tops an English muffin with Norwegian langoustine.
Restaurant À L'aise is a French-Nordic fine dining restaurant that reintroduced a dress code, a classic interior, and luxury to Oslo. Chef Ulrik Jepsen is a master of French cooking techniques and Danish plating aesthetics. He's fearless of using butter, truffle, and foie gras, and also not afraid of flowers or stunning presentations. Try the full tasting menu, or order the canard à la presse!
Gioia Is, located in Frogner, makes the best ice cream in Oslo. At this family-run gelateria, the flavors are elegant and pure, and the texture is smooth and creamy – just the way you want Italian gelato.
Our new favorite pizza in Oslo is found at Vinoteket, a wine bar and restaurant that serves a modern take on the Neapolitan pizza. Pizzaiolo Beniamino Bilali makes the fluffy cornichon-style of pizza that was made famous by Franco Pepe. The sourdough is soft and stretchy, with a thick, airy crust. In addition to the classics, Vinoteket also has Nordic pizzas – one with Norwegian scallops, sabayonne sauce, and truffle, another with løyrom, crème fraîche, and dill. Try the pizza tasting menu to taste a bigger selection!
Oslo's version of Punk Royale (Stockholm's fine dining rebel) is Palace Grill. Many of the best chefs in the city have started their careers at this institution. Don't let the white tablecloths fool you, this is fine dining with an attitude. Luxurious ingredients are haphazardly presented – flavor is more important here. The cramped dining room only gets louder as the waiter generously pours glass after glass of the near-mandatory wine pairing.
Ceviche, tiradito, and causa – you'll find all the Peruvian classics at Aymara Peru. This casual restaurant gets its influences from all the different styles of cooking in Peru. Drop by the bar for a pisco sour and some snacks, or book a table to enjoy the full menu.