Here are the Norwegian Michelin 2020 restaurants

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.

Four new Norwegian restaurants join the ranks

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.

Restaurants that are worth the trip

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”.

Le guide Michelin

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.

The Norwegian Michelin restaurants

Le guide Michelin

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.