Restaurantguide Norway: the 6 most circular restaurants in Norway
Waste not, want not. Michelin Young Chef Jimmy Øien (formerly of Palace Grill, Norway’s culinary team and commis on the Norwegian Bocuse d’Or team) opened Rest in 2018 along with a few friends. Turning produce others would normally discard into gourmet food led to recognition and a Michelin Green Star. The highly sustainable restaurant is located in the city centre of Oslo.
Swedish chef Mikael Svensson and his team at Kontrast were recently awarded their second Michelin star as well as the green star. The menu at this Oslo-based fine dining restaurant is seasonal with dishes changing daily or weekly depending on the produce available. The food reflects Svensson’s consciousness towards animal welfare both over and under the ocean surface.
The beautiful archipelago of Vesterålen is home to centuries old Kvitnes Gård. Based on locally produced ingredients, foraging and old preservation techniques, the farm’s restaurant is run by Chef Halvar Ellingsen, with a menu “decided by the uncompromising nature”, as he puts it. You’ll get the full experience by having dinner, spending the night in one of the lovely rooms, then waking up to an unforgettable breakfast.
The name K2 is not related to the famouse mountain, but the two K’s in the surnames of founders Ola Klepp and Elisabeth Kres. A 10-course tasting menu focusing on minimal food waste and the tiniest possible carbon print, featuring organic, local produce; the key factors in this restaurant located in Norway’s oil capital Stavanger. K2 has been awarded one Michelin star as well as the green star.
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.
While working for Chef Thomas Keller in New York and other renowned cooks, Sebastian Myhre nurtured his dream to one day open his own sustainably run restaurant. One Michelin starred Stallen is that place, also recently awarded the coveted green Michelin star. The menu revolves around the seasons and tells the restaurant’s story. Stallen is set in an old stable, hence the name.
Arne Brimi is a true living legend in culinary Norway. He created Vianvang as a gourmet destination situated in the mountains of Jotunheimen. As it’s not a proper road all the way, guests will need to walk the last 500 metres to the doorstep of this beautiful place. The four-course menu consists of appetisers, entrees and mainly one fish- and meat dish, served with Brimi’s famous sauce from 1984 and a dessert to finish. The wine selection is also quite impressive.