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A small dish of food in a seashell at the Norwegian Michelin restaurant Fagn in Trondheim
Table tales - Food culture in Oslo.
Photo: Bleed / True Stories /

Here are the Norwegian Michelin restaurants


Maaemo has once again won three stars, this time at its new location, RE-NAA in Stavanger maintained its two stars, while several other restaurants, including Speilsalen in Trondheim, Under in Lindesnes, Bare in Bergen, and Omakase in Oslo, retained one Michelin star each.

A total of 11 Norwegian restaurants are now included in the crème de la crème of Nordic eateries, and the Norwegian star count has reached 14.

Maeemo has previously had three stars, but lost all of them when it closed and moved to another location in Oslo two years ago. Maeemo has once again been awarded a well-deserved three stars, making it one of only two restaurants in the Nordic countries with three stars, together with Noma in Denmark.  

"Chef-owner Esben Holmboe Bang offers a surprise menu of expertly crafted, memorable dishes with sublime textures and flavours," to quote the guide. Maaemo has also been awarded a Michelin Green Star for its sustainability credentials.

RE-NAA in Stavanger retained its two stars.

“There are only 500 restaurants with two Michelin stars in the world, so this is definitely the highlight of my career so far,” chef Sven Erik Renaa told Norwegian broadcaster NRK.

One star culinary experiences

The exclusive 2021 list also includes one star restaurants Omakase Oslo​, Under in Lindesnes, and Bare in Bergen, as well as Speilsalen, located in the Britannia Hotel in Trondheim. Wine director and sommelier at Speilsalen, Henrik Dahl Jahnsen, also won the MICHELIN Sommelier Award for his highly skilled and modern approach to wine pairing.

The Trondheim-based restaurants Fagn and Credo both retained one star, as did Sabi Omakase in Stavanger, and Kontrast, and Statholdergaarden in Oslo, all of whom are continuing the proud tradition they’ve been a part of in recent years.

Restaurants that are worth the trip

In the culinary world, no distinction is more esteemed than being included in the Michelin Guide, which was first published in 1900.

The publication was the brainchild of tyre manufacturing brothers André and Edouard Michelin and started out as a practical guide for motorists in France. The guide was geographically expanded and thematically narrowed in the 1930s to include an annual distribution of stars to Europe’s greatest restaurants.

A three-star rating in le Guide Michelin means that a restaurant is “worth a special journey”, two stars signifies that the food is “worth a detour”, and one star indicates “a very good restaurant in its category”.

The Norwegian Michelin restaurants

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