September 1, 2020

DN

Mini food hall with restaurants, bars, and cafés in the old Telegraph building (headquarters of Telenor).

April 15, 2020

Mediterranean restaurant by the Miss Sophie restaurateurs on the ground floor of Galleri Fineart (the gallery will be moved to downstairs only). The walls of the Arts Restaurant will also be decorated with art from Fineart's exhibitions.

April 15, 2020

Alice is expanding from Markmandsgade 1 into the corner space next door (Amagerbrogade 5). They hope one day to offer pastries all year round and reserve the small space for ice cream – imagine a scoop shop open only in the summer. The big space, slated to open in the spring of 2020, will have more seating, like a proper café, and eventually, the menu will be upgraded to include a simple lunch, snacks, and maybe some wine. The owner, Anders Lorenz, who has a background from places like 108 and Taller.

April 13, 2020

Maaemo's sister restaurant, a casual eatery by Esben Holmboe Bang, open for lunch and dinner every day. The food is more rustic, partly US-inspired, with chefs working a lot over an open fire. Damian Quintana is the head chef and Jessica Senning is the restaurant manager. Read more about the restaurant here.

April 1, 2020

Several food and beverage concepts by Henrik Henriksen (Taco Republica, Ben Reddik, Mangelsgården).

April 1, 2020

@matsanmelder

Neighborhood restaurant and wine bar by Sverre Bøyum and Susanne Låstad (the former Pjoltergeist front of house duo) in Tøyenparken (the old venue of Carinas). Pillefyken is the name of the company and not necessarily the final name of the place which opens in the spring of 2020. Due to being situated in a residential area, the eatery will only be open until 9 PM in the evenings.

March 11, 2020

A fine dining restaurant by Luke Henderson (head chef) and Jefferson Goldring (head sommelier) next to their wine and snack bar Imperial. The menu will consist of 12-14 courses for a limited amount of guests – up to 20 seats each night. There will only be three chefs in the kitchen including Henderson. The front of house team will be led by sommelier Jefferson Goldring, who will pair wines to Luke's creations. You can expect Henderson’s British background to show in the food, but the skills learned at Maaemo will probably be evident too. We've heard rumors of tables with drawers for your cell phone to be put away (good luck making us do that!).

March 1, 2020

Casual fine dining restaurant by head chef Axel Nordahl.

February 24, 2020

Maaemo is moving less than a kilometer from its current location on Schweigaards gate, where it has hovered over the train tracks of Oslo's central station. The new location is down at the waterfront in Bispevika next to the new Much museum. The first iteration of Maaemo, which opened on December 15th, 2010, will close its doors on December 13th, 2019 – almost nine years later. Read more about the move here.

February 14, 2020

A fine-dining restaurant by Chef Halvar Ellingsen serving a tasting menu based on local ingredients. The restaurant is located at a farm from the 1700s where they still grow their own vegetables and have livestock, including sheep, pigs, chickens, and cows. Ingredients used are limited to the Lofoten, Vesterålen, and Senja regions. Guests can spend the night at the farm.

January 17, 2020

Casual Thai restaurant by Sayan Isaksson (former head chef of Esperanto) inside Berns. The food is inspired by the Isan region of Thailand and an open fire is a central element in the kitchen.

January 15, 2020

White Guide

Casual sister restaurant to the Japanese sushi omakase restaurant Soyokaze. Dulamsuren Gongor is the head chef and Ikhzaya Jantsan is the pastry chef. The eatery will have a six-seat sushi bar where you can order an omakase tasting menu (SEK 595) and a general dining area with an à la carte menu.

January 10, 2020

MigOgKbh

Avocado bar and café by Pernille Schoubo and Rose Engmark (head chef) where all the dishes have avocado in them.

January 8, 2020

White Guide

At last, there's a permanent spot for the pop-up restaurant Garba by Marion Ringborg and Linn Söderström, previously located temporarily at Gamla Riksarkivet. The room will have a homey feel and a total of 36 seats, one third of which will be a walk-in-only community table. The two talented women will serve a four-course menu (SEK 535) and natural wine.

January 6, 2020

The second location of Koie Ramen from The Core restaurant group (Night Pig, Way Down South, Nye Gressholmen Kro).

January 2, 2020

A casual neighborhood restaurant by Christopher Haatuft serving a modern take on traditional food items. The grill is a central instrument in the kitchen of the second sister restaurant of Lysverket (Hoggorm was the first). On the menu, you'll find Haatuft's take on fast food items like a kebab, chicken nuggets, pastrami sandwich, and burger. But also traditional dishes like Bergen-style fish soup and kjøttkaker (Norwegian meatballs), as well as grilled cuts of meat, e.g. Neo-Fjordic Black Metal BBQ lamb neck.

December 20, 2019

MigOgKbh

Burger restaurant named after the inventor of the burger – a Dane called Louis Lassen.

December 18, 2019

Sourdough pizza made in a wood-fired oven is the specialty of this restaurant from Giuseppe Oliva (aka Peppe) who previously worked at Bæst. No reservations.

December 14, 2019

A duo concept in the old venue of Nemesis by former Maaemo chef Luke Henderson and sommelier Jefferson Goldring. Imperial will be a wine and cocktail bar with a small kitchen making bar snacks (e.g. scotch eggs) – opening in December. In February, they will also open a small five table fine dining restaurant for around 20 guests, serving a 16-course menu prepared by Henderson with wine pairings by Goldring.

December 13, 2019

A vinyl shop and beer pub next to Mangelsgården in the historic Prinds Christian Augusts Minde.

December 10, 2019

Mig og Kbh

Indonesian-themed restaurant by Kiin Kiin focused on Balinese cuisine. The restaurant room is designed as a concrete jungle and is a cooperation between Henrik Yde and Ulrik Wang

December 7, 2019

Traditional brasserie by Ole Dysjaland (founder of Hekkan Burger), Kjetil Andersen, and Leiv Rune Mjølsnes. The menu consists of Danish smørrebrød, traditional Neapolitan pizza, and coal-grilled beef.

December 4, 2019

A modern bistro with sharing plates and seasonal dishes. It's the sister restaurant to Frank by Anders Vendelbo (co-owner and restaurant manager) and Anders Strier (co-owner and head chef).

November 25, 2019

The Japanese chef Masari Inage has operated a ramen canteen (Sapporo Ramen) at Vulkan for some time, but is now opening a dedicated ramen restaurant (Ezo Ramen at the ground floor) and izakaya (Ezo Izakaya in the cellar) inside the new apartment complex Nordre gate 20-22 in Grünerløkka. The ramen place will open in November, while the izakaya will open in December or January.

November 22, 2019

Øyvind Bøe Dalelv, formerly of Statholdergaarden, will be the head chef at this new restaurant, bar, and club concept that opens in the old venue of Bølgen & Moi at Briskeby in Oslo. The house has a total capacity of almost 300 guests and will be open seven days a week, but closed Monday and Sunday evenings. The menu will be vegetable-focused for lunch, with a set menu for dinner, albeit with the option of ordering à la carte as well. Michaels will continue the wildly popular tradition of Saturday bubbly brunch that the former inhabitant made famous.