01 June 2026
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On Monday 1st June, the MICHELIN Guide Restaurant Ceremony Nordic Countries 2026 took place at the Tivoli Concert Hall, set within Tivoli Gardens in Copenhagen, Denmark. The event marked a joyous night for Nordic gastronomy, with one restaurant joining the Three-MICHELIN-Star elite, alongside two restaurants gaining Two MICHELIN Stars and a further nine establishments newly awarded One MICHELIN Star. Here, we give you the inside track on all the winners.
For the hottest news from the Ceremony, check out our other articles: All the Award Winners / New Bib Gourmands / All New Additions / Every MICHELIN Star in the Nordic Countries
New Three-MICHELIN-Star Restaurants
Denmark
Kadeau Copenhagen
In becoming one of only six Three-MICHELIN-Star restaurants in the Nordic Countries, Kadeau Copenhagen joins the culinary elite not just of the region, but of the entire world. The younger sister to Kadeau Bornholm, on ‘The Sunshine Island’ where Chef Nicolai Nørregaard grew up, the Copenhagen restaurant sources many of its ingredients from the Kadeau garden in Bornholm, serving them either fresh in ‘Growing Season’ or pickled, dried and fermented in ‘Preservation Season’. Whenever you visit, the cooking will stand out for the outstanding precision and high level of craft in every dish, whilst providing straightforwardly delicious flavours balanced in perfect harmony.New Two-MICHELIN-Star Restaurants
Finland
Grön, Helsinki
Making the leap from One to Two Stars, this small, passionately run restaurant is the kind of eatery that doesn’t show off, but lets its simply superb cooking do the talking. This isn’t a luxury dining room but a cosy, straightforward place with a clear personality and identity, all led by Chef Toni Kostian. He and his fellow chefs pour finesse and technique into every dish, backing them up with bold, powerful flavours that left our Inspectors feeling totally satisfied. In particular, they enjoyed the meaty duck breast glazed with tangy birch sap and accompanied by stuffed morel mushrooms.Norway
Gaptrast, Bergen
Having only opened in 2024, it’s been quite the couple of years for Chef Kristian Bretten Vangen and the team at Gaptrast. After receiving One MICHELIN Star last year, 12 months later they have progressed their cooking even further and now sit among Norway’s best restaurants. The food oozes confidence, with both preserved ingredients and the charcoal grill used to brilliant effect in many of the exquisite dishes. The tasting menu provides a steady steam of these complex, technically precise creations that deliver layer upon layer of vibrant flavour and perfectly judged textures.New One-MICHELIN-Star Restaurants
Denmark
akmē, Copenhagen
Situated away from the city centre in Copenhagen’s former industrial district, Nordhavn, Chefs Emil Hassan Lyngbæk and Valdemar Junge Norvang are cooking up something special. Having worked together at MICHELIN-Starred Sushi Anaba, they’re showcasing their love for Japanese cuisine once again at this 16-seater counter. This time however, there’s also a distinctly French influence woven through the 20-course omakase menu, with our Inspectors’ favourite dishes including langoustine with a superbly executed bisque sauce.
Bach & Nurup, Aalborg
As the name suggests, it’s the duo of Nadia Bach and Christian Nurup who are behind this passionately run restaurant in the former’s hometown. Bach heads up the service and wines, while Nurup crafts detailed dishes with skilfully balanced flavours. In the morning, the restaurant operates as a café and bakery, with the exceptional Viennoiserie also making an appearance in the tasting menu dessert. Japanese influences are scattered across Nurup’s dishes, along with a French and Danish base – confit pigeon leg brushed with teriyaki is a prime example.
ESSE, Copenhagen
Chef Matt Orlando – who is actually from San Diego, not Orlando – has been a fixture of the Danish dining scene for a while now, and his latest restaurant has not disappointed. Inside an immense, hangar-like space, terrazzo flooring mingles with graffiti-splashed walls and shelves are filled with the pickled and preserved ingredients you’ll find adding extra intensity across the menu. Orlando likes to make creative use of every part of his ingredients, such as a bleak fish roe tart with a casing made using pressure-boiled and pulverised fish bones.
Lille Mølle, Copenhagen
The MICHELIN Star for Lille Mølle is just the latest chapter in this building’s long and varied history, starting out as a mill in 1669 and going through periods as a factory and a museum before becoming a restaurant. Exceptional ingredients are the foundation of Chef Christoffer Sørensen’s cooking, with seafood and vegetables to the fore and plenty of luxury produce on display, from turbot to caviar. Sørensen shows his technical skill in beautifully crafted sauces and his strong understanding of flavour in harmonious combinations that avoid over-complication.
Okê, Skagen
Situated in Skagen, Jutland’s northernmost town and a coastal getaway spot filled with luxury houses, Okê offers a coastal dining experience that’s deeply in tune with the sea. The dining room columns are decorated with shells, while the tasting menu frequently features some of the best seafood around. Chef Jack Cramer and his team don’t skimp on luxury produce, with the likes of Oscietra caviar and Dover sole bringing all their natural deliciousness to the table. Around his superb produce, Cramer layers international flavours inspired by his travels.Finland
Boreal, Helsinki
In Helsinki’s design district, this charmingly run restaurant from Russian-born Chef Pasha Demin demonstrates his love of Finland and its produce. Plants and seafood lead the way in dishes that show off Demin’s mastery of using preserved ingredients, with koji and kombu being particularly key touchpoints. The chef’s skilled technique and well-honed judgement shines through in his balance of simple, pared-back dishes and those with more flair. Our Inspectors particularly enjoyed the ‘Oat and Roots’ dessert including an ice cream made using celeriac trimming from an earlier course.Norway
Credo, Oslo
Having previously held a MICHELIN Star for five years in Trondheim, Credo is reborn in Oslo and Chef Heidi Bjerkan has kept her kitchen’s standards as high as ever. Now located inside a modern wing of the 1914-vintage National Library, the elegant dining room is centred around a striking open kitchen, where Bjerkan and her team craft eye-catching and flavour-packed dishes. As has often been the case with her cooking, the finest Norwegian produce is at the bedrock, from white asparagus and rhubarb to terrific seafood and sweet lamb.
Kvitnes Gård, Kvitnes
Of all this year’s new Stars, Kvitnes Gård surely provides one of the most stunning destinations. In a remote location well-known for whale watching and catching a glimpse of the Northern Lights, the restaurant has a cosy, inviting feel with a fireplace and house-made sheepskins. Here, Chef Halvar Ellingsen uses vegetables grown outside the restaurant and animals raised on the land for dishes that utilise time-honoured techniques such as hot smoking over logs, baking bread in an outdoor oven and even a meat press. The result is honest, produce-driven food that delivers on flavour.
Mirabelle by Ørjan Johannessen, Bekkjarvik
Winner of the Bocuse d’Or in 2015, the titular Chef Ørjan Johannessen is something of a household name in both the coastal village of Bekkjarvik and in Norway as a whole. You immediately feel at ease as you enter his cosy restaurant, where the evening takes place in three individually themed acts. The aperitif is based on the region and Norwegian flavours; the dinner combines Johannessen’s professional life and his father’s influences; and the sweet finale draws on his childhood memories. Underpinning it all are outstanding ingredients and top-notch sauces.Hear From Our New Mindful Voices Chefs:
Hero Image: Bach & Nurup, one of the new MICHELIN-Star restaurants in the Nordic Countries for 2026. © Claes Bech Poulsen/Bach & Nurup
