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The Nordic Nomad

Oslo, Norway

5 new restaurant openings in Oslo to watch in 2026

The Nordics • Eat & drink • 5 new restaurant openings in Oslo to watch in 2026

Oslo is eating with its hands in 2026: sandwiches, ramen, pancakes, cookies, wine bars with food and bakeries that stretch from breakfast into evening. Norway’s capital still has serious kitchens, but the pulse is faster, sweeter and more snackable. This guide tracks the restaurants, bakeries, cafés and bars worth knowing.

For the full 2026 Nordic restaurant openings guide, see our complete roundup.

Top photography courtesy of Rodeo

1/6

Élan

Oslo, Norway

Here’s what happens when Snøhetta, one of Norway’s most internationally known architecture studios, does coffee. Élan is the Magnat Kaffehus flagship in central Oslo, a café shaped as a compact spatial experiment: curved dark bar, mint-green ceiling, sharp menu wall, low furniture and a room that slows the coffee run down without turning it into lifestyle theatre. The coffee is from Jacu Coffee Roastery, with espresso, V60, cortado, flat white, matcha, chai and cocoa on the board. Composer Jonas von der Fehr adds a bespoke sound installation. Go for Oslo coffee with architecture attached and a little discipline.

Élan

Kirkegata 7
Oslo
Norway

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Photography courtesy of Élan

Here’s what happens when Snøhetta, one of Norway’s most internationally known architecture studios, does coffee. Élan is the Magnat Kaffehus flagship in central Oslo, a café shaped as a compact spatial experiment: curved dark bar, mint-green ceiling, sharp menu wall, low furniture and a room that slows the coffee run down without turning it into lifestyle theatre. The coffee is from Jacu Coffee Roastery, with espresso, V60, cortado, flat white, matcha, chai and cocoa on the board. Composer Jonas von der Fehr adds a bespoke sound installation. Go for Oslo coffee with architecture attached and a little discipline.

15/6

Café Watt

Oslo, Norway

Norwegian ingredients get the polish of a classic European café at Café Watt, the street-level restaurant inside Oslo’s restored Savoy 1918 hotel. Chef Nils Flatmark keeps the cooking recognisable but precise: grilled halibut comes with mussel sauce and pearl potatoes, Sirdal trout with warm sour-cream sauce and dill-stewed potatoes, while organic grains from Skjåk become a barley risotto with peas and grilled pumpkin. Smaller plates include crab croquettes and duck-liver mousse. The wine list leans on established European regions but makes room for Norwegian cider and other domestic producers. Come for lunch, dinner or simply a glass of wine.

Café Watt

Universitetsgata 11
Oslo
Norway

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Photography courtesy of Café Watt

Norwegian ingredients get the polish of a classic European café at Café Watt, the street-level restaurant inside Oslo’s restored Savoy 1918 hotel. Chef Nils Flatmark keeps the cooking recognisable but precise: grilled halibut comes with mussel sauce and pearl potatoes, Sirdal trout with warm sour-cream sauce and dill-stewed potatoes, while organic grains from Skjåk become a barley risotto with peas and grilled pumpkin. Smaller plates include crab croquettes and duck-liver mousse. The wine list leans on established European regions but makes room for Norwegian cider and other domestic producers. Come for lunch, dinner or simply a glass of wine.

8/5

Sirkus Renaa

Oslo, Norway

Skøyen gets the Stavanger carb machine in full at Sirkus Renaa Harbitz Torg, opened in 2026 as the first Oslo branch from Torill Renaa and Sven Erik Renaa’s bakery-and-food-house universe. Compass Group now owns the concept, but the founders remain involved and the offer still runs on craft: sourdough bread, fresh bakery goods, patisserie, chocolate, gelato, coffee, sourdough pizza and pasta under one roof. Use it for breakfast, lunch, dinner or sugar damage between errands.

Sirkus Renaa

Harbitzalléen 5
Oslo
Norway

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Photography courtesy of Sirkus Renaa

Skøyen gets the Stavanger carb machine in full at Sirkus Renaa Harbitz Torg, opened in 2026 as the first Oslo branch from Torill Renaa and Sven Erik Renaa’s bakery-and-food-house universe. Compass Group now owns the concept, but the founders remain involved and the offer still runs on craft: sourdough bread, fresh bakery goods, patisserie, chocolate, gelato, coffee, sourdough pizza and pasta under one roof. Use it for breakfast, lunch, dinner or sugar damage between errands.

11/4

House Hernández

Oslo, Norway

Not the original Hernández, but the follow-up that proves Diego Gil Hernández had more than one hit in him, House Hernández sits a short walk from the first café and stretches the format beyond the Basque cheesecake counter that made his name in Oslo. There is still burnt Basque cheesecake, still speciality coffee and matcha, but the rhythm is broader here, with breakfast plates and more room to settle in. Gil Hernández trained in Barcelona and worked at places such as Pascal, Kumi and Sommerro before opening Hernández. House Hernández keeps the cult pull, then gives it somewhere to grow up a little.

House Hernández

Colletts gate 64
Oslo
Norway

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Photography courtesy of House Hernández

Not the original Hernández, but the follow-up that proves Diego Gil Hernández had more than one hit in him, House Hernández sits a short walk from the first café and stretches the format beyond the Basque cheesecake counter that made his name in Oslo. There is still burnt Basque cheesecake, still speciality coffee and matcha, but the rhythm is broader here, with breakfast plates and more room to settle in. Gil Hernández trained in Barcelona and worked at places such as Pascal, Kumi and Sommerro before opening Hernández. House Hernández keeps the cult pull, then gives it somewhere to grow up a little.

25/2

Rodeo

Oslo, Norway

Rodeo wants dinner to feel like a good house party, only with a wood- and charcoal-fired grill doing the work. Chef and co-owner Petter Rolund Antonsen leads the kitchen at this upper Grünerløkka bistro and wine bar, drawing on European and American classics with a Nordic edge. The changing menu might bring smoked vendace roe on munker, ricotta dumplings with grilled corn and truffle or turbot with wax beans and Vin Jaune, alongside dry-aged cuts grilled over open flame. A walk-in wine lounge, ten-seat bar, DJs and a large terrace facing the Akerselva keep the place relaxed after dinner.

Rodeo

Sannergata 2
Oslo
Norway

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Photography courtesy of Rodeo