Norway's top restaurants

Oslo

Restaurant Bagatelle
Reputedly the best restaurant in Norway, Bagatelle is the only one to have been awarded two Michelin stars. The menu is predominantly French, but ingredients are local, so diver scallops come from Tromsø and the lamb from the wild herds of western Norway. Choose between a light two or three-course menu or the eight-course tasting menu. www.bagatelle.no

Le Canard
Located in a quaint villa dating back to 1899, Le Canard is foodie heaven. Diners can enjoy the tasting menu or pick from the weekly changing creative menu. The enthusiasm for food is evident. Special events include the white truffle menu in late autumn, while new wines are constantly being added to an already well regarded list. Enjoy al fresco dining on the terrace during the summer months. www.lecanard.no

Annen Etage
There is no à la carte menu here; instead, every week, the team of chefs work out a menu of five courses from which you can choose as many as you like. Diners can pick a matching wine menu of three, four or five wines. Ingredients are seasonal, and the cooking is creative. The concept has been popular since the restaurant opened on the second floor of the Continental Hotel in central Oslo, and Annen Etage is now an established leader in Norwegian cuisine.
www.restauranteik.no

Stavanger

Charles & De
Master chef Charles Tjessem, who won the 2003 Bocuse D'or and has captained Norway's national culinary team, now owns this brasserie, café and deli in Sandnes outside Stavanger. His mission is to serve high-quality local food at reasonable prices. Offers a menu of four courses, which changes daily; diners choose as many courses as they want.
www.charlesogde.no

Setra
The food in Setra is cooked with a foodie equivalent of the film industry's Dogme rules in mind. At a food conference in 2004, a manifesto was set out in an attempt to define a cuisine that was sustainable in the climate of Nordic countries, while making the most of the produce available. Setra uses Nordic ingredients exclusively and, with a menu that reflects the seasons, it offers innovative food in central Stavanger.
www.restaurantsetra.no

 

Bergen

Munkestuen
Like Bagatelle in Oslo, Munkestuen offers a French menu but works with Norwegian ingredients. It is an old and small restaurant—booking in advance is necessary—with a formidable reputation. The seasonal menu might include tenderloin of reindeer or confit of duck, and a well-stocked wine cellar should satisfy even the most demanding diner.
www.munkestuen.no