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Three stars & a Green Star
“Time seems to stand still when you dine at this truly exceptional restaurant.”
The guide describes an evening that opens with a drink in the lounge before moving into a high-ceilinged room with a theatrically lit open kitchen, and a surprise seasonal tasting menu of dishes it calls expertly crafted and consistently memorable.
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100 points
Norway’s first three-star kitchen, and the first to win the stars back.
Falstaff awards the restaurant a full hundred points, noting that Esben Holmboe Bang took Norway’s first three Michelin stars in 2016 and regained all three after the move to Bjørvika in 2021.
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Critic
A kitchen built on small Norwegian farms rather than long supply chains.
Andy Hayler reports that the cooking leans heavily on organic produce from small regional growers, and that the restaurant claims most of what it serves is grown within about sixty miles of Oslo.
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Guide
Sparse by design, so the season does the talking.
AFAR writes that the interior is deliberately plain to keep attention on the menu, which draws on biodynamic farms and foraging trips in the Norwegian mountains, and advises booking months ahead.
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Guide
Sleek, formal, and not to be hurried.
Frommer’s describes subdued lighting and formal service, a long set menu of organic and foraged Norwegian ingredients, and an evening you should expect to give over entirely.
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Traveller reviews
Ranked 19th of more than two thousand restaurants in Oslo.
Across roughly six hundred traveller reviews on Tripadvisor, guests return to the same points: an evening that reads as a walk through Norway’s seasons, and floor staff who explain every course themselves.
Sources: MICHELIN Guide, Falstaff, AFAR, Frommer’s, andyhayler.com, Tripadvisor and Wikipedia, read August 2026. Quotations are kept short and every claim links back to where it was published.
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