Betong has long been a place you booked for a full evening – a tasting menu with nowhere else to be. That recently changed. Chef Jonathan Hagen, known for a rigorous zero-waste philosophy and a tight focus on seasonal ingredients, has opened for both lunch and à la carte. Lunch is a three-course affair on Thursdays and Fridays, currently featuring cold curry. À la carte runs Tuesday to Thursday from 17:00. Maximum 26 guests at lunch, so it’s worth booking ahead.

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Palate is a family-run restaurant drawing on Mediterranean traditions and Scandinavian ingredients. Dishes are made to be shared, and the lunch menu runs from homemade pasta with slow-cooked beef ragù and creamy orzo with grilled langoustines, to a steak sandwich with grilled entrecôte and fries. Ingredients come from small, dedicated producers, and the atmosphere is relaxed without being unambitious. ELLE recently named Palate one of Oslo’s best brunch spots. See the full list here.

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KUMI is an organic restaurant and brunch bar with locations in both Gamlebyen and Oslobukta. This is clean, modern comfort food in surroundings inspired by Japanese and Nordic design. Order the Turkish breakfast with poached eggs and harissa butter, the halloumi burger with pickled red cabbage and sriracha mayo, or one of the fluffy American pancakes. ELLE has highlighted Kumi as one of the city’s best brunch spots right now. Read more here.

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Vaaghals has been making a case for Norwegian ingredients since 2014. Chef Christer Rødseth leading the kitchen and co-owners Arne Brimi, Bjørn Dæhlie, Arne Hjeltnes and Vegard Ulvang behind the project. The lunch menu is one of the most carefully composed in the neighbourhood. Start with beef tartare with mushroom and roasted garlic, or stracciatella from Toddum farm with tomatoes from Hanasand. Move on to pan-fried cod with butter sauce and thyme, or grilled entrecôte with pumpkin seed pesto. Shared around a table, this is lunch done properly.

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Brasserie Rivoli takes its name from the Rue de Rivoli in Paris. The menu covers classic French territory: oysters, entrecôte, tartare and fresh shellfish, with ingredients chosen with animal welfare and sustainability in mind. Aftenposten’s Vink recently raised the rating after an evening of langoustines in tarragon butter, raw-marinated halibut with tart apple and celery, and a veal entrecôte with béarnaise and fries that left the reviewer struggling for words. The space is bright and open, with a bar in the centre and large windows facing the Opera House.

Read the review here.

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Fiskeriet sits right by Vannkunsten with views over the Oslofjord and Munch-brygge, and is one of Bjørvika’s best addresses for a proper seafood lunch. Choose from oysters in several varieties, a fresh salmon tartare with ponzu mayonnaise, or go for the classic: beer-battered fish and chips with the catch of the day. Few things beat it for lunch on a summer’s day by the water.

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Mike’s Corner opened nearly four years ago and has since become one of the most recognisable spots in the neighbourhood. Behind the counter is Michael Ray Vera Cruz Angeles – photographer, streetwear designer and restaurateur – with a menu rooted in American street food culture. The lemon and pepper chicken wings have become something of a legend. The K-pop baguette with Korean glaze and jalapeño is messy in the best possible way. And the outdoor seating with fjord views is one of Bjørvika’s finest spots on a warm day. Recently highlighted by National Geographic as one of the places that defines the energy of Oslobukta. National Geographic feature here.