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The Nordic Nomad

Oslo, Norway

All the Michelin star restaurants in Oslo – 2026 edition

The Nordics • Eat & drink • All the Michelin star restaurants in Oslo – 2026 edition

Oslo’s 2026 Michelin list looks static until you read the small print. The city still counts 14 stars across 11 restaurants, with Maaemo and Kontrast holding the top, but Credo’s National Library move replaces Hyde instead of expanding the map. With Bar Amour and Hot Shop closing in 2026, the one-star layer feels unusually fragile. Here’s the full list.

Top photography courtesy of Kontrast

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Maaemo

As co-founder and head chef of Oslo’s only three-Michelin-starred restaurant, Esben Holmboe Bang has set an exceptionally high bar for himself and his team. Maaemo, a name that means Mother Earth in Finnish, makes its priorities clear: the tasting-menu kitchen works with organic, biodynamic and wild produce, and treats Norway’s terroir as the main material. Guests enter a dramatic, high-ceilinged dining room designed by local firm Radius Design, where the dim light, open kitchen and polished service make the experience feel both sophisticated and slightly secretive. The food remains precise, rooted and deeply Norwegian.

Read the full article on Maaemo.

Maaemo
Dronning Eufemias gate 23
Oslo
Norway

Photography courtesy of Maaemo

Kontrast

At two-Michelin-starred Kontrast, Swedish-born chef Mikael Svensson and his team have built deep collaborations with local producers of vegetables, meat, seafood and dairy. The outcome is a constantly shifting menu shaped by what the region can offer, with organic, wild and ethically sourced ingredients doing most of the talking. Kontrast still sits in the revitalised Vulkan industrial area, in a stark, modern space that fits the name: polished concrete, open kitchen and food that feels sharper than the room first suggests. It builds on Nordic roots, but pushes past New Nordic into something more exacting and personal.

Kontrast
Maridalsveien 15a
Oslo
Norway

Photography courtesy of Kontrast

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À L’aise

À L’aise captures French culinary finesse in Oslo, led by Danish chef Ulrik Jepsen and Mia Kondrup since 2017. Jepsen’s background includes The Waterside Inn in England and Kokkeriet in Denmark, and the restaurant works where classic French gastronomy meets Norwegian seasonal produce. The dining room keeps the old-school pleasures intact: white tablecloths, carpeting, warm light and a Champagne trolley rather than Nordic austerity. The dish to know is canard à la presse, the pressed duck prepared tableside and, according to the restaurant, the only version served in Norway. À L’aise earned its first Michelin star in 2023.

À L’aise
Essendrops gate 6
Oslo
Norway

Photography courtesy of À L’aise

Bar Amour

Bar Amour, which earned its first Michelin star in 2024, offers an intimate meeting of Portuguese culture and Nordic cuisine above Tranen in Oslo. The low-ceilinged room is dark, theatrical and deeply red, with subtle nods to the brothel that once occupied the space. Chef Carlos De Medeiros runs a tasting menu built around Norwegian produce such as skrei cod, the prized seasonal Arctic cod, and reindeer, pulled through Portuguese flavour, wine and warmth. It is small, characterful and time-sensitive too: Bar Amour takes its last guests in June 2026.

Bar Amour
Waldemar Thranes gate 70
Oslo
Norway

Photography courtesy of Bar Amour

Credo – new entry

Credo is not Oslo’s shiny new toy. It is a Trondheim institution moving into the capital with something heavier in its luggage: Heidi Bjerkan’s producer network, her almost moral view of food and a Michelin Green Star track record that gives the project real weight. Now inside the National Library, in a building where Emanuel Vigeland frescoes meet a new contemporary wing, Credo reads less like a restaurant opening and more like Norwegian food culture taking a seat at the table. The one-star 2026 comeback is built on seafood, lamb, vegetables, rhubarb, preservation and the people who grow, catch and raise the ingredients.

Credo
Henrik Ibsens gate 110
Oslo
Norway

Photography courtesy of Credo

Hot Shop

Hot Shop, named after the sex shop that formerly filled the premises, is part of Oslo’s semi-fine dining scene: high-quality fare at reasonable prices in a fringe location, without the stiffness. Founded by Jo Bøe Klakegg and Siri Haslund, partners in life and business, the one-Michelin-starred neighbourhood bistro in Dælenenga serves a Nordic-style set menu where local produce takes the lead. The cooking is casual only on the surface, with pure ingredients, sharp technique and the kind of vegetable focus that makes turnips with oysters sound entirely logical. Go in 2026: Hot Shop closes permanently in December.

Hot Shop
Københavngata 18
Oslo
Norway

Photography courtesy of Hot Shop

Mon Oncle

Mon Oncle is Oslo’s antidote to all that worthy Nordic restraint: a one-Michelin-starred room built around old-school French pleasure, not fermentation sermons. Named after Jacques Tati’s 1958 comedy, the restaurant gives classic gastronomy a slightly cinematic glow, with white-jacketed chefs, French wine and dishes that know exactly how rich they are. Head chef Dimitri Veith keeps the menu in the butter-and-sauce lane, from duck à l’orange with glazed turnips, carrots and kumquat confit to sauce marinière with razor clam royale. It is lavish, polished and knowingly nostalgic, which is precisely why it works in Oslo now.

Mon Oncle
Universitetsgata 9
Oslo
Norway

Photography courtesy of Mon Oncle

Sabi Omakase Oslo

Sabi Omakase Oslo is Airis Zapa’s tiny stage for Edomae-style sushi, where Nordic ingredients meet Japanese precision without much noise around it. In an intimate 10-seat counter setting, guests watch Zapa work through otsumami, sashimi and nigiri using seasonal ingredients sourced mainly from the Nordic region. Omakase means leaving the menu in the chef’s hands, and here that trust is the whole point: temperature, rice, fish, vinegar and timing all matter. Beverage pairings cover saké, wine and non-alcoholic options. Awarded its first Michelin star in 2023, Sabi remains Oslo’s most focused sushi counter.

Sabi Omakase Oslo
Ruseløkkveien 3
Oslo
Norway

Photography courtesy of Sabi Omakase Oslo

Savage

Savage, inside the Revier hotel in Oslo’s Kvadraturen district, is fine dining with less Nordic homework and more pulse. Led by Italian chef Andrea Selvaggini, whose cooking draws on memory, travel and Norwegian landscapes, the one-Michelin-starred restaurant filters local ingredients through global flavour rather than polite regional storytelling. The main menu, Shapes of Nature, moves from ocean to city across eighteen to twenty-one courses, while Classics gathers fourteen Savage favourites. The room has hotel polish, counter seats, sharp light and a bold mural, but the food does the real shouting: technical, expressive and not especially interested in behaving.

Savage
Nedre Slottsgate 2
Oslo
Norway

Photography courtesy of Savage

Stallen

Under the rustic beams of a repurposed stable, Stallen serves an unpredictable culinary voyage into Norway’s food traditions, nature and local ingredients. Chef Sebastian Myhre, whose background includes working with Thomas Keller in New York, handcrafts a menu that evolves with the season and the team’s own garden. Guests are received in the kitchen, where they can dine amid the action or head upstairs for a more intimate setting. With 15 to 20 servings, rather than the old 20 to 25, Stallen delivers a one-Michelin-starred experience that feels rooted, playful and quietly obsessive about what Norway can produce.

Stallen
Underhaugsveien 28 Stallbygning
Oslo
Norway

Photography courtesy of Stallen

Statholdergaarden

For a Norwegian classic, head to Statholdergaarden, one of Oslo’s true fine-dining institutions and the keeper of the Nordic Michelin Guide’s longest-standing star. Since 1998, Bent Stiansen’s restaurant has defended its Michelin star from a 17th-century house in the middle of town, where three dining rooms come with chandeliers, ornate stucco ceilings, antiques and the kind of old-school polish Oslo rarely does at scale. Expect Norwegian produce treated through French technique: scallops, crayfish, turbot, lamb, game and Stiansen’s shellfish bisque with lobster, crayfish shells and cognac. Classic, yes. Dusty, no, with enough contemporary ease to keep it alive.