Bar Amour: The Hidden Treasure within Norway’s Restaurant Scene

By Molly McPharlin | Photos: Leikny Havik

At the top of a winding stairway in a landmark building in Oslo sits Bar Amour, a cosy gem of a restaurant. A paradise for those seeking a dining experience off the beaten path, Bar Amour passionately serves Norwegian-Portuguese fusion cuisine, crafted primarily from local Norwegian ingredients, in a romantic and theatrical setting. Though small, the restaurant has already won serious accolades with the award of a Michelin star in 2024, just 18 months after opening.

Bar Amour takes its name from the way its curving warren of rooms and dramatic stairways was originally used. “In the mid 1900’s, this building was a brown pub, frequented by colourful characters and more down and out elements of society,” says Carlos De Medeiros, the chef behind Bar Amour. “The upper part of the building, where Bar Amour now sits, had a madam and was a brothel. Nurses living in apartments on the top floor would come here sometimes to make a bit of extra money. We gave Bar Amour its name to embrace this past.”

Bar Amour: The Hidden Treasure within Norway’s Restaurant Scene

Guests eat together in an intimate, cosy setting.

The restaurant’s primary focus is its customers. “We offer visitors the kind of food and atmosphere that allows them to thoughtfully explore new flavours and combinations of ingredients,” says De Medeiros. De Medeiros, who came to Norway from his native Portugal several years ago to work in the three Michelin-starred restaurant Maaemo, is well-versed in the ingredients the country provides. “We often go to a local farm, Hovelsrud Farm, to forage. Herbs, fruits, things we can pickle and preserve,” he says. “And whenever someone travels to Portugal, they smuggle ingredients back with them that we can’t find in Norway. Most recently, someone returned with lemons from their grandmother’s garden.”

Bar Amour’s philosophy is that dishes should blend elements of both Norwegian and Portuguese cooking. Beverage pairings also consist exclusively of wines, drinks, and spirits from Portugal and Norway. “Every evening, we have two seatings. Each begins with a first course of small bites enjoyed in our lounge, inviting guests to explore the food together. They are then brought into the dining room, which is attached to the kitchen. We have a curtain that separates the areas, and when it’s raised with a touch of drama and flourish, the meal begins,” says De Medeiros. Each seating includes 13-16 courses, with room in between for guests to pause and reflect.

For De Medeiros, Bar Amour is a space where both customers and chefs can delight in cooking that incorporates the finest seasonal ingredients and the creativity of the restaurant’s talented team. “As chefs, we are also artists. Bar Amour is like our gallery. We want guests to appreciate and discover what we have to offer.”