The story
Since 1997, Brasserie Hansken has established itself as a cornerstone of Oslo's dining scene. Founded by Arne Sunde and Yngvar Nilsen, the restaurant was built on a simple, enduring idea: a timeless space serving international cuisine with high-end produce, delivered with genuine hospitality. The location on historic Christiania torv, with its charming outdoor terrace, was chosen deliberately, and the philosophy of its founders continues to guide the restaurant today.
The restaurant is a proud learning establishment, partnering with Lærlingekompaniet to train the next generation of chefs and waiters.
The kitchen is led by Head Chef Christian Honstad, a former member of the Norwegian culinary team and author of a book on traditional bacalao. His modern cuisine focuses on handcrafted dishes with a continental identity, using top-quality ingredients like stockfish. Overseeing the entire operation is Chef and General Manager Stefan Walltin, who joined Hansken in 2008. A Swedish-born chef with deep roots in the restaurant, he serves as the bridge between the original vision and the restaurant's modern evolution.
On the floor, Restaurant Manager Mikael Stenseth has shaped both the service strategy and the celebrated beverage program, earning the restaurant a recommendation from Star Wine List.
Brasserie Hansken is recognized by the MICHELIN Guide, which describes it as "a delightfully traditional brasserie" with classical cooking that follows the seasons, blending French and Scandic influences, with seafood as a speciality. The restaurant offers several intimate dining areas, including the "Serge Gainsbourg" private room for up to 12 guests, a larger glass-roofed room for up to 16, and a spacious summer terrace facing the square. The approach is warm and unpretentious, focused on creating a casual yet refined atmosphere where the quality of the food and drink speaks for itself.
Recognition
Ambience
Details
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