If you’re looking for the best culinary experiences available in Norway, this article is for you.
Last week, many Norwegian eyes were peeled on the parliamentary election – however, gourmands were probably peeking at the Michelin Star ceremony taking place in Stavanger, too.
In this article, we’ve gathered all of Norway’s 11 Michelin-starred restaurants to aid you in your quest for world-quality food.
Maaemo is the only restaurant in Norway with three stars, which it re-gained at this year’s Michelin Star ceremony after having closed its doors to change premises. Oslo’s Maaemo and Copenhagen’s Noma were the only two restaurants in this year’s Nordic Michelin ceremony to be awarded three stars.
All the food served at Maaemo is made from local and organic produce, ensuring a top-notch culinary experience.
Speilsalen, “The Mirror Hall” in Norwegian, was recently awarded its first Michelin star under head chef Christopher Davidsen. According to the restaurant’s website, Davidsen is an official world champion in culinary arts and a Bocuse d’Or silver medalist from 2017.
Speilsalen is his first signature restaurant, and just under a year after the opening, he and the rest of the team in Trondheim were awarded the prestigious star.
BARE, described as a modern Nordic restaurant, is Bergen’s only Michelin-starred restaurant.
The restaurant claims itself to be “a result of our philosophy and love for the produce our surrounding nature gives us.”
BARE focuses on ecological produce from small producers.
RE-NAA is the only restaurant in Norway with two Michelin stars, guided under Sven Erik Renaa. To Visit Norway, Renata said:
“The meal will arise from the soul of Rogaland, with a dash of Trøndelag humour, a bucketful of experience and the best of local produce, smiles Renaa. Most importantly, we do it our way – with a keen eye to culinary developments, and built on the curiosity we all carry inside. This will be my little ”studio” where I can work even closer with our best suppliers, create innovative dishes with real taste, representing our landscape – in particular our agriculture and fishing traditions. This will be a produce centered kitchen, where techniques will be used only to improve the food, not to masque it. The focus is on real ingredients, seafood, vegetables, fruits and herbs, we’ll also use meat but it may have to play second violin once in a while. Real and natural are two key words! As well as humour and energy.
“RE-NAA will offer relaxed elegance, friendly service with a low treshold, but high quality. A place for our guests to relax and lean back.”
The characteristic “Under” restaurant is notable not just because of its Michelin star but also because it is underwater! Its website reports having worked with Norwegian architecture firm Snøhetta to create “a restaurant with an equal focus on marine research, architecture, and gastronomy.”
“Fresh ingredients and pure, naked flavors are of the utmost importance to us. At the same time, we want to provide an unique dining experience that ushers our guests beyond their comfort zone,” explained Head Chef Nicolai Ellitsgaard.
Omakase is a restaurant in Oslo specialising in Japanese Edomae Sushi.
Chef Vladimir Pak was awarded the gold medal in the World Sushi Cup 2017. He’s described as one of the most influential sushi chefs in the world.
Omakase means “trust the chef,” which you have all reason to do here!
Credo, located in Trondheim, describes itself as a produce-driven restaurant with a menu that focuses on the local and seasonal.
Credo also boasts an impressive wine cellar with thousands of wines from the best wine regions and producers in Europe.
Restaurant Kontrast is located in Oslo, and is described as a modern Nordic restaurant.
Its menu changes every day to reflect the best Norwegian ingredients available.
Its website states that its goal is to promote products from farmers who cultivate their field with thought and care.
Sabi Omakase is another sushi restaurant, and in fact, it was the first Norwegian sushi restaurant to receive a Michelin star.
The restaurant is located in Stavanger and reportedly requires that you book your table as early as seven months in advance!
Statholdergaarden is an Oslo gourmet restaurant with roots from the 1600s.
The chef, Bernt Stiansen, became Norway’s first culinary arts world champion in 1993.
Fagn, located in Trondheim, plays with traditional dishes to create an outstanding food experience.
On its website, a visit to their restaurant is described as “a tasteful, creative and slightly nostalgic taste experience you will come to remember for a long time.”
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