Here are the Norwegian Michelin 2021 restaurants

Book early to experience the 3-Star Michelin restaurant Maaemo in Oslo. As many as 11 Norwegian restaurants are now among the crème de la crème of Nordic culinary experiences.

Maaemo is one of four restaurants in the Nordic countries with three stars, along with Frantzén in Sweden and Noma and Geranium in Denmark.

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

Norway's only two-star restaurant is located in Stavanger on the west coast.

RE-NAA is "worth a detour".

“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.

The exclusive 2021 list also includes one-star restaurants Omakase, Kontrast, Statholdergaarden, Under, Sabi Omakase, Bare, Fagn, Credo and Speilsalen. Wine director and sommelier at Trondheim's Speilsalen, Henrik Dahl Jahnsen, also won a Michelin Sommelier Award for his highly skilled and modern approach to wine pairing.

Restaurants that are well 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 Édouard 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 awarding 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 means it's “worth a detour”, and one star indicates “a very good restaurant in its category.”

Home of Bocuse d'Or champions

Norwegian chefs have gained an excellent reputation abroad, with several wins and podium finishes at the world’s most prestigious culinary competition, the Bocuse d’Or awards. Since the competition was first held in 1987, Norway has won five gold, three silver, and four bronze medals, making Norway, together with France, the country with the most Bocuse d’Or awards.

One of Norway's most experienced competitive chefs, Christian André Pettersen, won his second bronze medal in the 2021 competition, after having also won bronze in 2019.

Pettersen was awarded for his delicate and surprising flavours from the Arctic. Much of Pettersen's inspiration comes from growing up with a Filipino chef mother and a Norwegian chef father in Bodø, just north of the Arctic circle.

Norwegian cuisine is big and it's here to stay. Have you booked your table yet?

Le guide Michelin

The world’s most prestigious rating guide for hotels and restaurants was created by the French brothers André and Édouard Michelin in 1900. The intention was allegedly to make drivers wear out their tyres (and purchase new ones). There were only around 2,000 cars in France at the time.

Potential Michelin locations are often visited by two representatives (known as 'inspectors') of the guide who test the food or accommodation without revealing their role.

The Michelin's ratings are based on stars. But if you look closely, you can see that the symbols are actually flower-shaped. Stars undoubtedly sound more glamorous than rosettes, however. The three-star rating system was first introduced in 1931.

After 100 years, the Michelin Guide is still regarded as the best guide for travellers who are looking for one-of-a-kind culinary experiences (like Maaemo).

The Norwegian Michelin restaurants

Experience exclusive Michelin dining in several of Norway's biggest cities. It's recommended to book a table well in advance.

... in Oslo.

... in Trondheim.

... in Southern Norway and Fjord Norway.

Le guide Michelin

The world’s most prestigious rating guide for hotels and restaurants was created by the French brothers André and Édouard Michelin in 1900. The intention was allegedly to make drivers wear out their tyres (and purchase new ones). There were only around 2,000 cars in France at the time.

Potential Michelin locations are often visited by two representatives (known as 'inspectors') of the guide who test the food or accommodation without revealing their role.

The Michelin's ratings are based on stars. But if you look closely, you can see that the symbols are actually flower-shaped. Stars undoubtedly sound more glamorous than rosettes, however. The three-star rating system was first introduced in 1931.

After 100 years, the Michelin Guide is still regarded as the best guide for travellers who are looking for one-of-a-kind culinary experiences (like Maaemo).