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Scandic Hotels – in all major cities from north to south
Nordic Choice Hotels – a different hotel company
Thon Hotels – with fantastic breakfast
Hostelling International – the door to Norway
Radisson Blu Hotels – discover your favourite destinations
Widerøe – the largest regional airline in Scandinavia
AutoEurope – always a smooth car rental experience
Vy express – travel with bus throughout Norway
DFDS – Europe’s leading ferry operator 2012-2020
Rent-A-Wreck – the smart car rental alternative
Arctic Campers – Norway’s camper van rental
NOR-WAY Bussekspress – travel green with express busses
Vy – it should be easy to travel green
Hurtigruten – "The World’s Most Beautiful Sea Voyage"
Authentic Scandinavia – exciting Norway tours
Up Norway – tailored journeys
Norrøna Hvitserk – expeditions and adventure holidays
Fjord Tours – experience Norway in a nutshell® with one ticket
50 Degrees North – unforgettable tailor-made and small group tours to Norway
Discover Norway – skiing, biking and hiking tours in Norway
Norwegian Holidays – low-price package holidays with Norwegian. Flight, hotel and rental car
DanCenter – your specialist in holiday homes in Norway
Norgesbooking – book your perfect cabin stay in Norway
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RE-NAA in Stavanger achieved two stars in last year’s edition of the prestigious guide, while Speilsalen in Trondheim, Under in Lindesnes, Bare in Bergen, and Omakase Oslo join the exclusive club for the first time with one Michelin star each.
11 Norwegian restaurants are now included in the crème de la crème of Nordic eateries, and the Norwegian star count has reached 12.
RE-NAA in Stavanger has had one star since 2016. Last year, however, the gourmet restaurant, led by chef Sven Erik Renaa, scooped no less than two stars.
“There are 500 restaurants with two Michelin stars in the world, so this is definitely the highlight of my career so far ”, Renaa says to the Norwegian Broadcasting Corporation.
The newcomers on the exclusive 2020 list are Omakase Oslo, Speilsalen in Trondheim, Under in Lindesnes, and Bare in Bergen, placing Bergen and Southern Norway on the Michelin map for the first time.
The Trondheim-based restaurants Fagn and Credo both hold on to the star they were awarded last year. The one-star restaurants Sabi Omakase in Stavanger and Galt, Kontrast, and Statholdergaarden in Oslo also continue the proud tradition they’ve been part of for the last years.
In the culinary world, no distinction is more honourable 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. But from the 1930s onwards, the guide was geographically expanded and thematically narrowed, with an annual distribution of stars to Europe’s greatest restaurants.
Three stars in Guide Michelin means that the restaurant is “worth a special journey”, two stars signifies that the food is “worth a detour”, and one star suggests “a very good restaurant in its category”.
The world’s most recognized subjective rating guide of hotels and restaurants, created by the French brothers André and Édouard Michelin in 1900. The intention was supposed to make their company’s automotive customers wear out their tires and purchase new ones. There were only around 2,000 cars in France at the time.
Usually, two representatives from the Michelin guide show up incognito to test food or accommodation. The Michelin company titles them as “inspectors”.
The Michelin rating is most often referred to as stars. If you look closer, these symbols are flower-shaped. The right denomination is therefore rosettes, but stars undoubtedly sound more glamorous. The three-star (sorry, rosette) rating system was introduced in 1931.
After 100 years, Le guide Michelin is still regarded as the top reference by travelers for choosing one-of-a-kind restaurants – like Maaemo.
Speilsalen (the ‘Mirror Hall’) has for generations been a room of countless conversations and fine dining in Trondheim. A dinner here was unlike anything else in town, encircled by beautiful mirrors and reminiscent of a palace ballroom. Today, the…
Bare is a modern Nordic restaurant. Our expression is based on the best organic produce from our region’s farms. Fresh ingredients are supplied daily from local divers, fishermen and farmers. This allows the menu to be changed daily. Bare…
In 2016 RE-NAA is the first restaurant outside of Oslo to achieve a Michelin star in the Scandinavian Michelin Guide. The star was maintained in 2017, 2018 and 2019. In 2020 RE-NAA achieved another star and is the only restaurant in Norway with…
In Norwegian, “under” has the dual meaning of ”below” and ”wonder”. Half-sunken into the sea, the building’s 34-meter long monolithic form breaks the surface of the water to rest directly on the seabed five…
Sushi restaurant that offers a unique dining experience consisting of a set menu of Japanese Edomae Sushi, invented almost two centuries ago in Tokyo. The restaurant is both intimate and stylish, with just 15 seats around the counter.…
Credo Restaurant is a produce-driven restaurant. We serve self-composed tasting menus consisting of local seasonal ingredients combined with wines to enhance the flavours of each dish. Our wine cellar is renowned for the rich selection and features…
Modern Nordic restaurant at Vulkan with a gourmet kitchen that creates new dishes every day based on the best Norwegian and organic ingredients available. The restaurant has one star in the Michelin Guide. The food is served as medium-sized dishes,…
If you want a very special experience, Sabi Sushi offers Omakase. Sabi Omakase received one star in Guide Michelin Nordic in 2017 and is the second Michelin restaurant in Stavanger. The star was maintained in 2018, 2019 and 2020! A few…
Statholdergaarden is Bernt Stiansen's gourmet restaurant. In 1993 Stiansen became Norway's first culinary arts world champion. The restaurant, with its unique interior design and roots from the 1600s, has been called Oslo's, maybe Norway's, best…
A visit to Fagn will turn you into a foodie. The staff pride themselves on playing with the traditional dishes. The restaurant has an inspiration menu on the ground floor where you can choose between 5 and 20 dishes. Upstairs you will find a…
The world’s most recognized subjective rating guide of hotels and restaurants, created by the French brothers André and Édouard Michelin in 1900. The intention was supposed to make their company’s automotive customers wear out their tires and purchase new ones. There were only around 2,000 cars in France at the time.
Usually, two representatives from the Michelin guide show up incognito to test food or accommodation. The Michelin company titles them as “inspectors”.
The Michelin rating is most often referred to as stars. If you look closer, these symbols are flower-shaped. The right denomination is therefore rosettes, but stars undoubtedly sound more glamorous. The three-star (sorry, rosette) rating system was introduced in 1931.
After 100 years, Le guide Michelin is still regarded as the top reference by travelers for choosing one-of-a-kind restaurants – like Maaemo.
See our selection of companies that work hard to make you happy all through your trip.
The change in attitude towards Norway’s food traditions has been formidable. From envying other nations, to celebrating what is uniquely Norwegian in modern and untraditional ways.
From sweet treats like berries, waffles and ciders, to cured meats and some of the world's best cheeses. And don't forget the fresh seafood! Enjoy the new and traditional flavours of Norway.
Norwegian buns are simply irresistible, and the good news is that you can enjoy the bun culture anywhere in Norway. We even added a recipe for you to try!
Have you ever heard of brown cheese? It’s our favourite! Learn more about the traditional Norwegian brown cheese and find out where you can try it.
Three food bloggers visit Norway to taste some of our most sustainable food. On their journey, they dive for sea urchins, meet reindeer herders, and milk a cow – and put their own twist on traditional dishes with local ingredients.
Why do Norwegians eat a lot of bread, and what in the world is pålegg? Time to find out! Bonus: Get the recipe for a delicious and healthy wholemeal bread.
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