(1 June 2026) – The Michelin Guide has published its latest edition for the Nordic countries. A total of 23 new establishments have been included in the selection. In total, the Michelin Guide Nordic Countries 2026 now recommends 286 restaurants – including six awarded three stars; 15 awarded two stars; 78 awarded one star; and 48 ‘Bib Gourmand’ restaurants offering excellent value for money.

Gwendal Poullennec, International Director of the Michelin Guide, explained: “The highlight of this year is undoubtedly the promotion of one of our existing restaurants –‘Kadeau Copenhagen’– from the two-star to the three-star category. Three stars represent the pinnacle of culinary art and are reserved exclusively for the culinary elite; we are proud to have witnessed this restaurant’s development as it has worked its way up step by step. In line with the trend of restaurants constantly striving for further development, four more of our existing establishments have been upgraded: two from one to two stars and two others from the main selection to one star. This testifies to the dedication and perseverance of Nordic chefs, who do not simply rest on their laurels but continually spur themselves on to new heights of excellence. In addition, 23 new restaurants have been included in this year’s Guide – including seven one-star establishments, four ‘Bib Gourmand’ restaurants and twelve new entries in the main selection. The fact that almost a third of these new entries have been awarded a MICHELIN star straight away is impressive proof of the high quality of the gastronomic scene in the Nordic countries.”

Three stars

Stars are awarded to restaurants offering outstanding cuisine. Five universal criteria form the basis for this: the quality of the ingredients, the harmony of flavours, the mastery of cooking techniques, the chef’s personality – as reflected in their cuisine – and, as an equally important criterion, consistency: both across the entire menu and over time. The star rating – ranging from one to three stars – recognises those establishments that are at the very pinnacle of their field.

This year, the restaurant‘Kadeau Copenhagen’in Denmark has been promoted from two to three stars. Under the leadership of founding partner Nicolai Nørregaard, Kadeau Copenhagen has continued to develop and grow in strength since its opening in 2011. As a sister restaurant to its original venue on the island of Bornholm, it received its first star in 2013 and its second in 2018 – a remarkable achievement, considering that Nørregaard is entirely self-taught. The Michelin Guide inspectors praised the cuisine for its wonderful flow and a particularly poetic style that reflects a deep understanding of the place and its origins. The majority of the produce comes from Bornholm; the two menus are based on the seasonal cycle – the ‘growing season’ in summer and the ‘preserving season’ in winter, when dried, smoked and fermented ingredients play a key role. The dishes captivate with their simple, honest beauty, yet are prepared behind the scenes with surgical precision and meticulous attention to detail. This culinary artistry – coupled with the harmony in which the kitchen team works and the relaxed atmosphere that fills the room – makes a visit a thoroughly enjoyable and unforgettable experience.

Two stars

Two restaurants that had previously been awarded one star have been promoted to two stars: Gaptrast in Norway and Grön in Finland.

Gaptrast in Bergen (Norway) opened in May 2024 and got off to a flying start: just one year later, it was awarded a star. The team (formerly from Restaurant Bare) took over an unassuming building and transformed it into a truly spectacular venue for culinary experiences – complete with ageing cabinets, a minimalist lounge and a windowless dining room whose walls are lined with black curtains and where everything focuses on the blazing grill in the open kitchen. In his surprise menu, head chef Kristian Bretten Vangen showcases the abundance of regional produce in a variety of fresh and preserved forms; he does so through a sequence of perfectly harmonised dishes that impressively highlight the charcoal grill. Complex preparation techniques create multi-layered textures and flavours – the result is dishes that are as flavourful as they are sophisticated.

Grön is located in Finland, just a short walk from Helsinki Central Station. It was here that head chef Toni Kostian earned his first Michelin star back in 2018 – three years after the restaurant opened. The small, glass-fronted building has such a discreet entrance that it’s easy to walk right past it; behind it lies a tiny dining room in a simple Scandinavian style with an open kitchen, where guests are welcomed at either 5 pm or 8 pm. The cuisine is characterised by great finesse: masterful techniques result in beautiful presentations and intense flavours – and each dish is just as impressive as the one before it. The vegetables come from the restaurant’s own garden, the shelves are crammed with fermented foods, and all other produce is also sourced domestically.

One star

Nine restaurants have been newly awarded a star. Two of these have been promoted from the existing selection, whilst the other seven are included in the guide for the first time. They are:

• Akmē, Copenhagen – chefs Emil Hassan Lyngbæk and Valdemar Junge Norvang
• Bach & Nurup, Aalborg – Head chef Christian Nurup
• ESSE, Copenhagen – Head chef Matthew Orlando
• Lille Mølle, Copenhagen – Head chef Christoffer Sørensen
• Okay, Skagen – Head chef Jack Cramer
• Boreal, Helsinki – Head chef Pasha Demin
• Credo, Oslo – Chef Heidi Bjerkan
• Kvitnes Gård, Kvitnes – Head Chef Halvar Ellingsen
• Mirabelle by Ørjan Johannessen, Bekkjarvik – Head Chef Ørjan Johannessen

Bib Gourmand

Named after the Michelin Man – whose official name is Bibendum – the ‘Bib Gourmand’ award recognises restaurants that offer high-quality food at a great price. Nine restaurants in the Nordic countries have been newly awarded a Bib Gourmand. Five have been promoted from the main selection, whilst the other four are joining the Guide for the first time.

Special Awards

The special awards are presented to outstanding individuals who, thanks to their boundless passion and remarkable skill, can make a restaurant experience unforgettable. This year’s winners are:

• Young Chef Award – Andreas Ring Kjeldsholm Hansen from Krogs Fiskerestaurant in Copenhagen, Denmark: Head chef Andreas Ring Kjeldsholm Hansen faced a major challenge when he took over the kitchens of Copenhagen’s most famous fish restaurant in May 2026. The restaurant is situated on the site of the city’s former fish market and has been operating as a restaurant since 1910; Hansen therefore felt a duty to preserve a tradition that had developed over more than a century whilst simultaneously anchoring the establishment in the present. He has mastered this challenge brilliantly, imbuing the appealing, seafood-focused menu with his very own culinary signature.
• Service Award – Carl Frosterud from AIRA in Stockholm, Sweden: Carl Frosterud, General Manager and Wine Director of the two-Michelin-starred restaurant AIRA, grew up in a small town known for its folk music festival. He attended a music school with the dream of performing on stage as a musician himself. Although he no longer plays an instrument, he is undoubtedly in the spotlight and captivates his audience anew every evening. Having discovered his passion for wine and hospitality in a number of renowned restaurants, he now conducts the orchestra at AIRA – an establishment where he ensures every guest feels completely at ease and where he fosters trust and personal responsibility in every single team member.
• Sommelier Award – Rudimante Belardi Galeone from Maaemo in Oslo, Norway: Born in Tuscany, Rudimante Belardi Galeone studied art history before working in various Italian restaurants and hotels. In 2022, she moved to Oslo to join the team at the three-Michelin-starred restaurant Maaemo; two years later, she was promoted to wine director there. Thanks to her passionate approach to wine, she generously takes time for her guests at every table and offers detailed advice – both on the extensive wine list, which particularly impresses with a strong selection of champagnes and first-class Burgundy wines, and on non-alcoholic accompaniments. Although selecting a wine may be one of the oldest traditions in gastronomy, she brings a youthful, fresh perspective to the entire process.
• “Opening of the Year” award – Adam Dahlberg and Albin Wessman of ADAM ALBIN in Stockholm, Sweden: Following the closure of their previous restaurant at the end of January 2026, the eponymous chefs and owners Adam Dahlberg and Albin Wessman reopened their establishment in April 2026 at this new location. The imposing granite building right next to the opera house provides a fitting setting for their luxurious culinary experience; this begins with a prelude in the inviting, wood-panelled lounge, whose walls feature a loan from the art collection of gallery owner Magnus Karlsson. In the spacious dining room, both an impressive wine cellar and the open kitchen catch the eye – the latter offering guests a glimpse into the preparation of masterful dishes over an open fire.