Restaurant Guide Norway 2024: The 10 Best Seafood and Fish Restaurants in Norway
Norway’s latest addition to the three Michelin star pantheon was established by Chef Sven Erik Renaa and his wife Torill in 2009. Re-Naa is located inside the Eilert Smith Hotel in Norway’s oil capital Stavanger. Re-Naa focuses on creating the most delicious dishes using regional produce paired with an amazing wine selection. The tasting menu is approximately 25 servings.
“Bad boy” and former punk Christopher Haatuft is head chef at the Michelin starred Lysverket in Bergen. He’s brought all the skills he learned at famous Chicago restaurant Alinea – and more – into a 10 course menu featuring local produce, especially highlighting the wonderful seafood in the waters surrounding the beautiful city, and always wonderful scallops supplied by a dear friend of Christopher.
Omakase Chef Roger Asakil Joya serves a style of sushi called Edomae using locally caught produce, at the 10-seat counter of this lovely restaurant. The Filipino chef has trained to become a sushi chef in Japan, and Sabi Omakase Stavanger was the first sushi restaurant to receive a Michelin star in Norway. The menu is created with whatever produce Chef Roger gets his hands on each day.
The restaurant and wine bar is divided into two departments. The new location in Fjordgata is beautiful decorated with lovely art and a wine room behind clear glass. The 7-course menu made by head chef Fredrik Wickstrøm Engen and his wonderful team is a tribute to local produce from the sea and mountains of Trøndelag. The wine bar offers a really good selection of dishes and wine by the glass.
The chefs at To rom og kjøkken (meaning two rooms and a kitchen) serve first-class ingredients from Trøndelag, inspired by Mediterranean cuisine. The restaurant is situated in the heart of Trondheim and was started by legendary chef Roar Hildonen back in 2005. His son Eskild is head chef alongside Andreas Sørlie Trøjgaard. You may choose between à la carte or a 3-, 5- or 7-course tasting menu highlighting beautiful produce from Trøndelag.
Fjellskål’s choice of seafood is vast, as it stems from the fishmonger bearing the same name and ownership. The access to the freshest produce imaginable – shrimp, scallops, turbot, halibut and loads more – secures a menu that makes you salivate, and you can go for both a set menu or à la carte. The one thing you can count on, is that you’re in for a real treat.
Aquarie is a lovely seafood restaurant integrated in a historic wall facing the mouth of the fjord and the Aker Brygge area. The location makes sense with a menu reflecting the seafaring history of the city and its’ outlook to the world. The food is Asian-inspired with an added emphasis on sushi, and you can either eat à la carte or try the 6-course menu.
Spanish restaurant with two different concepts by owners Kitty Knutzen and Cato Pedersen Wara. On the first floor you will find The Comedor offering a set menu of Spanish-inspired dishes made with local produce in season. On the ground level you can sample small dishes from an à la carte menu in the Gastrobar.
“Catch of the day” is what it’s all about at Fisketorget (i.e. The Fish Market). Yes, this is an actual fish market, but in conjunction with it lies a wonderful restaurant, serving whatever is at hand on any given day. There are two “classics” on the menu, Fisketorget’s unforgettable open shrimp sandwich and its’ lovely fish soup, as well as an everchanging à la carte menu with the freshest seafood available.
Located on the waterfront of the modern Tjuvholmen area, this seafood restaurant offers a 6-course menu featuring sustainably caught fish and shellfish. Facing the Astrup Fearnley museum and the Oslo fjord, guests can enjoy a delicious set menu or à la carte showcasing the best produce from the sea. There is also meat on the menu.