Stallen

The story

Crafted with passion, served with love

A Dream Restaurant Twenty Years in the Making

Chef Sebastian Myhre spent more than eighteen years working toward Stallen, and the story is worth knowing. His career began alongside some of Norway's most respected chefs before taking him abroad, including time in New York working under Thomas Keller at Per Se. When he finally encountered a small stable on Underhaugsveien in Oslo's Majorstuen district, it was, in his own words, love at first sight — even if it took another seven years before he could open the doors.

The name is simply the Norwegian word for stable, and the building's origins are still legible in the architecture. The horses are long gone, but the bones of the old structure remain, now refurbished into a spare, considered space. An open kitchen occupies most of the ground floor, a mezzanine looks over it, and the whole restaurant seats just twenty people. That intimacy is not incidental — it is the point.

The Philosophy on the Plate

Stallen operates from a clear conviction: step back from sourcing ingredients and flavours from around the world, look at what Norway and the broader Nordic region actually offer, and let that be enough. The kitchen works with its own grown produce and a tight circle of selected farmers and fishermen, nearly all based in Norway or elsewhere in the Nordic countries. A handful of exceptions exist outside those borders, and the team is actively working to replace them.

The result is a seasonally adaptive tasting menu of between fifteen and twenty courses, shaped entirely by what nature provides at any given moment. World-class technique — earned across years of cooking in high-end kitchens internationally — is applied in service of that local story rather than to showcase itself. The menu is priced at NOK 2,300, with drink pairings ranging from a non-alcoholic option at NOK 1,150 to a premium wine pairing at NOK 3,100.

Recognition That Reflects the Ambition

Stallen holds a Michelin Green Star for its sustainability commitments — a recognition that sits naturally alongside a kitchen so deliberately rooted in its own landscape. The White Guide has placed it at Masters level for 2026, describing it as the "no holds barred offshoot" of the more relaxed Fyr Bistronomi, the sister restaurant sharing the same property. Where Fyr offers a looser, bistro-style experience, Stallen is where Myhre's Nordic fine dining vision runs without compromise.

For twenty guests at a time, that vision is fully on display.