November 1, 2022

Stavanger Aftenblad (behind paywall)

Chef Karl Erik Pallesen (Fisketorget) will run a café on the ground floor and a grill restaurant and sky bar on the top (16th) floor of the new K8 building by Base Property.

April 1, 2021

DN

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

February 1, 2021

The Copenhagen location (in Amager) of a Dutch hotel chain with a restaurant focused on healthy dishes made from sustainable and locally sourced ingredients. Head chef: Kavit Shah (formerly of Geranium).

January 15, 2021

The second location of Supreme Roastworks will be in cooperation with Porsche at their Aker Brygge showroom.

November 3, 2020

The fifth location of the Spanish tapas bar from Concept Restaurants (Aymara Peru, Delicatessen).

November 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 9:00 pm in the evenings.

November 1, 2020

International brasserie in the Astoria Building (old theatre) by the Björn Frantzén Group (Frantzén). The head chef is Mikael Einarsson. From the website: "The building is going through extensive renovation where details from the original 1870s are carefully restored and updated with modern architecture. The restaurant will span two floors with room for 150 sitting guests, as well as one big bar/lounge and a more intimate bar setting. The restaurant will be open 7 days a week, with the ambition to create a vibrant social space full of life – day and night."

November 1, 2020

Mediterranean restaurant by Daniel Höglander and Niclas Jönsson of restaurant Aloë, located in the new hotel Villa Dagmar (from the same family that has Hotel Diplomat).

November 1, 2020

The team from Slurp is opening a new restaurant concept in the trendy Carlsberg Byen neighborhood of Copenhagen. kōnā will be a high-level Japanese eatery with an izakaya and cocktail bar on the ground floor, a ramen bar downstairs, and a hidden speakeasy in the basement. One day, they hope to serve Japanese breakfast outside in their courtyard. Expect technology to play an integral role in this exciting new concept.

October 5, 2020

A former pop-up concept turned permanent restaurant by self-trained chef Ola A. Hagen Auran, situated at a farm in Skatval outside Trondheim. The tasting menu consists of 10-15 courses and uses exclusively ultra-local and self-grown products.

October 1, 2020

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

October 1, 2020

A fried chicken and tofu sandwich takeaway next to Pompette – from the same guys.

October 1, 2020

MigOgKbh

Restaurant and boutique hotel by Claus Meyer in the historic Fasangården in Frederiksberg Have. Head chef: Anika Madsen. Restaurant manager: Rasmus Mørch.

October 1, 2020

Berlingske

Restaurateurs Simon Olesen, Rasmus Amdi Larsen, and Karina Pedersen (from Restaurant Møntergade) have taken over the corner of Møntergade and Vognmagergade in Copenhagen which used to host Restaurationen (the former owners, Lisbeth and Bo Jacobsen, are retiring). Once the venue is ready in October, restaurant Møntergade will move over here, and Mynten will open in the current space of Møntergade. Expect classic Danish smørrebrød (open-faced sandwiches) for lunch and French bistro-style food in the evening.

October 1, 2020

Plant-focused Mexican café by chef Montserrat Garza (formerly of Quintonil) together with The Core restaurant group (NightPig, Nye Gressholmen Kro, Way Down South) with a special focus on cocktails.

October 1, 2020

Combined restaurant, wine bar, and grocery store from Mattis Litleré and Thomas Madsen. The menu in the restaurant, which can seat 50 people, will consist of eight courses and four snacks. In the wine bar, the menu will be more limited and designed around snacks. The bodega (the local term is "fetevare") will have products like hams, cheese, and other dairy products). Head chef: Stian Holme. Restaurant manager: Telma Rahd.

October 1, 2020

Combined bakery, pastries, ice cream & chocolate shop, café, and pizzeria over 900 square meters from the Renaa family. Head bakers: Nikolai Meling. Pastry chef: Hege Andersen. Chocolate production by Pavel Pavlov.

October 1, 2020

VinPuls

The former Asian crossover restaurant NordØst is getting a new concept based on California-style Mexican cuisine. Head chef June Sasithon Thongphueng. Owners: Gustav Witzøe and Heidi Gjerdrum. The name will change.

October 1, 2020

Organic food and wine store in the old venue of La Dispensa.

September 25, 2020

Gourmetmarked

The sixth location of Coffee Collective at Sankt Hans Torv.

September 15, 2020

Casual fine dining restaurant by head chef Axel Nordahl.

September 14, 2020

A casual seafood restaurant located by the harbor in Nordhavn. It's the little brother of restaurant Lola in Christianshavn from chef Kamilla Seidler, and is founded on the same principles of sustainability, equality, and inclusivity.

September 3, 2020

Maaemo's sister restaurant will be open for lunch and dinner every day. The food at Esben Holmboe Bang's casual eatery is more rustic, partly US-inspired, with chefs working a lot over an open fire. Read more about the restaurant here.

September 3, 2020

Former Kadeau chef Magnus Mondrup Knudsen joins the café and wine bar Mondrup in Aarhus to make a new concept.

September 1, 2020

Mathallen

The London taqueria by Nud Dudhia and Chris Whitney is getting an outpost in Mathallen in Oslo( taking over the former space of Champagneria). Up until now, Dudhia has only done a series of pop-ups in Oslo called Maiz, first at Gurken Gurken Gurken Gurken and later at Lasarret and Eff Eff.