Four restaurants in Norway, each located in a different region of the country, received their first Michelin star during the Michelin Guide Nordic Countries 2020 event in Trondheim.
These four restaurants received their well-deserved first star this year:
- Omakase by Vladimir Pak, a Japanese counter dining restaurant at Vika in Oslo.
- Christopher Davidsen’s Speilsalen, an elegant restaurant located at the newly renovated historical Britannia Hotel in Trondheim.
- Bare restaurant, finally putting Bergen on the Michelin map.
- Under, the world’s largest underwater restaurant opened last year and offers a stunning experience under the sea. The restaurant is located in Lindesnes, in the Southernmost part of Norway, and was designed by Snøhetta.
– A dream has come true! I am very proud of my team and what we have achieved in less than a year. It is also very gratifying to see that even more Norwegian restaurants receive well-deserved honour and recognition from the guide, said Head Chef Christopher Davidsen at Speilsalen in Trondheim.
The event was hosted in Norway for the very first time this year. Trondheim, the host city, evolving into a foodie destination over the past few years, can now add Speilsalen to the Michelin list, along with 2019-winners Credo and Fagn.
RE-NAA in Stavanger with two stars
Restaurant RE-NAA in Stavanger moved to a new location in 2019 to provide an even more amazing experience to the guests and was awarded with two Michelin stars at the event in Trondheim.
See the complete list with the Norwegian restaurants featured in the prestigious Michelin Guide Nordic Countries 2020 HERE
The New Sustainability Emblems
At the launch in Trondheim, the focus was on sustainability.
– Today, sustainability is moving increasingly to the forefront of people’s mind, and nowhere more so than in the Nordic Countries, where they have really embraced sustainability as a way of life. Nordic chefs lead the way when it comes to focusing on local ingredients; taking on a zero-waste, nose-to-tail approach; and reducing both food and packaging waste. They are setting the standard for the rest of the world to follow, said Gwendal Poullennec, International Director of the Michelin Guides.
– We are so honoured and happy now. Sustainability is in our DNA. All our suppliers are carefully selected based on criteria for organic food production and animal welfare, said Svein Trandem, head chef and one of three owners of Restaurant Einer.
Housed in a building from the 17th century in centre of Norway’s capital, Restaurant Einer serves a full vegetarian menu with the option of a non-vegetarian menu.