Hot Shop is a modern nordic restaurant in Grunerlokka, Oslo.
Editorially verified May 26, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Seasonal small plates, Wood-fire mains
Must order: The chef's choice menu with the natural-wine pairing.
Tip: The room seats around 30; book three weeks ahead for weekends.
Address: Københavngata 18, 0566 Oslo
Vaaghals on Dronning Eufemias gate in the Barcode strip serves a Norwegian-kitchen tasting menu in family-style sharing platters, with menus that change.
Signature: Sharing platters of Norwegian seafood, Reindeer with lingonberry
Order: The chef's sharing menu for the table.
Tip: Booth seating on the west wall has the Barcode-street view; bar seating is the walk-in option.
Lofoten Fiskerestaurant at the tip of Aker Brygge on Stranden serves Norwegian fish and shellfish through a menu that changes four times a year.
Signature: Plateau des fruits de mer, Norwegian halibut and king crab
Order: Plateau des Fruits de Mer with crab, mussels, prawn and lobster.
Tip: Sunset tables on the south terrace book first; off-season Sundays have the easier seating.
Solsiden on Akershusstranda below Akershus Fortress runs a May-to-September seafood-only kitchen, with the Plateau des Fruits de Mer as the room's signature.
Signature: Plateau des fruits de mer, Whole grilled Norwegian fish
Order: Plateau des Fruits de Mer with crayfish in season.
Tip: Open May to September only; the sunset west tables sell first.
Restaurant Kontrast on Maridalsveien in Oslo holds two Michelin stars under chef Mikael Svensson; the menu runs organic local Norwegian produce.
Signature: Seasonal Norwegian tasting menu, Organic produce from named local growers
Order: The full tasting menu with the wine pairing.
Tip: Open Wednesday to Saturday only. Reserve four to six weeks ahead for prime weekend tables.
The Little Pickle on Jens Bjelkes gate is a multi-concept room with a restaurant, cafe, bakery and coffee roastery, awarded the Michelin Bib Gourmand in 2024.
Signature: Sunday roast, Seasonal vegetable plates
Order: Sunday roast 15:00-17:30 in the bistro room.
Tip: Closed Mon-Tue; Sunday roast books out a week ahead.
Statholdergaarden in Oslo's Kvadraturen has held its Michelin star since 1998 with chef Bent Stiansen at the pass, under 18th-century stucco ceilings.
Signature: Norwegian halibut with seasonal accompaniment, Reindeer with juniper and lingonberry
Order: The tasting menu paired with the Norwegian-leaning wine flight.
Tip: Reservations open three months ahead. The downstairs Statholderens Mat og Vinkjeller pours bistro plates if the upstairs is full.
