1. Maaemo (Oslo)

Location: Dronning Eufemias gate 23, Oslo

Must-Try: Multi-course New Nordic tasting menu featuring wild, organic, and biodynamic produce

Why Go: This three-Michelin-starred powerhouse showcases Norway's terroir in every bite—with refined, avant‑garde flavors and pitch-perfect presentation.

2. Kontrast (Oslo)

Location: Torggata area, Oslo

Must-Try: Langoustine stew with pickled carrot and seasonal vegetable plates

Why Go: Eco-conscious and culinary-craft driven—this two-star Michelin restaurant excels in thoughtful technique, sustainable sourcing, and bold flavor contrasts.

3. Re‑Naa (Stavanger)

Location: Eilert Smith Hotel, Stavanger

Must-Try: Seafood tasting around 25 courses, paired with exceptional wine

Why Go: Norway’s first three-Michelin-star outside Oslo delivers flawless seafood-forward menus in a beautifully intimate hotel setting.

4. Lysverket (Bergen)

Location: Rasmus Meyers Allé 9, Bergen

Must-Try: Scallops and local fish in refined modern Nordic creations

Why Go: A Michelin-starred gem led by chef Christopher Haatuft, blending powerful flavors with fine craft and a creative kick.

5. Sabi Omakase (Stavanger)

Location: Pedersgata 38, Stavanger

Must-Try: Edomae-style sushi made with top-grade Norwegian fish

Why Go: Norway's first Michelin-starred omakase offering immersive and intimate Japanese-inspired dining in a ten-seat setting.

6. Statholdergaarden (Oslo)

Location: Rådhusgata & Kirkegata corner, Oslo

Must-Try: Classic Norwegian tasting menu with seasonal and traditional dishes

Why Go: Housed in a 17th-century villa, this Michelin-starred restaurant marries classical technique, elegant atmosphere, and superb wine list.

7. St. Lars (Oslo)

Location: Thereses gate 45, Oslo

Must-Try: Grilled meats (horse tartare, bear, local pork) cooked on a custom charcoal grill

Why Go: A grill-lovers’ paradise with adventurous fare, owned by celebrity chef Andreas Viestad, and adored for its bold flavors and unique atmosphere.

8. Under (Lindesnes Coast)

Location: Under, Lindesnes (Southern tip of Norway)

Must-Try: Seafood tasting menus focused on sustainable, local fish

Why Go: Europe’s first underwater restaurant—it's a dining destination and marine wildlife experience rolled into one, perched beneath the waves.

9. Cornelius Sjømatrestaurant (near Bergen)

Location: A small island outside Bergen (boat access only)

Must-Try: Daily "meteoro­logical" seafood menu based on the catch of the day

Why Go: A scenic and exclusive experience with fresh island-caught seafood and stunning fjord views.

10. Børsen Spiseri (Svolvær, Lofoten)

Location: Svolvær, Lofoten Islands

Must-Try: Stockfish, cod specialties, fallow deer, local pastries

Why Go: A locavore seafood feast under the midnight sun—or Northern Lights—with hyper-regional dishes and wild ambiance.

🍴 Discover Authentic Norwegian Flavors

Looking to taste the real Norway? These top restaurants serve traditional dishes like fårikål, lutefisk, kjøttkaker, and more — all prepared with local ingredients and timeless techniques. Whether you're dining in Oslo, Bergen, or the Lofoten Islands, these spots offer a delicious journey through Norwegian culinary heritage.

🥘 1. Fårikål

What it is: Norway’s official national dish—slow-cooked lamb and cabbage stew.

Perks:

Rich and hearty, a perfect autumn comfort food
Made with simple, locally sourced ingredients: lamb, cabbage, and peppercorn
Traditionally enjoyed on the last Thursday of September
Description: Layers of meaty lamb pieces, cabbage, and whole black peppercorns are simmered for hours until meltingly tender. Served with boiled potatoes, it warms the body and soul.

🐟 2. Lutefisk

What it is: Dried whitefish (usually cod) rehydrated and treated with lye, yielding a jellyfish-like texture.

Perks:

A cherished Christmas tradition in many Norwegian homes
Unusual, acquired texture; loved by adventurous eaters
Typically paired with peas, bacon, and potatoes for balance
Description: After an intensive soaking process, lutefisk is slowly baked or boiled and served with boiled peas, crisp bacon, and potatoes—a quirky but revered holiday staple.

🐠 3. RakfiskWhat it is:

Fermented trout or char, a strong-flavored fish delicacy.

Perks:

An ancient preservation method dating back centuries
Served raw on flatbread or lefse, often garnished with sour cream and onions
Distinctive taste and aroma—perfect for food adventurers
Description: Cleaned and salted, the fish is fermented for months, then thinly sliced and served uncooked—a bold culinary tradition rooted in Norway’s Viking past.

🐑 4. Smalahove

What it is: Sheep’s (mutton) head, boiled or steamed.

Perks:

A Western Norway Christmas delicacy & local curiosity
Nose, ears, and brain often eaten piece by piece with rustic elegance
Paired with mashed rutabaga and potatoes

Description: The head is salted, sometimes smoked, then cooked until tender. It’s a daring dish that showcases resourcefulness and tradition.

🍖 5. Kjøttkaker

What it is: Norwegian meat cakes—larger patties than meatballs.

Perks:

Beloved comfort food across Norway
Served with brown gravy, mashed peas, boiled potatoes, and lingonberries
Nutmeg and onion-seasoned patties give it distinctive warmth
Description: Made from a mix of beef or pork, onions, and spices, these savory patties are pan-fried, simmered in gravy, and served classic-style—perfect for lunch or dinner.