FYR Bistronomi & Bar – fire and bistronomy in a Majorstuen cellar

FYR Bistronomi & Bar sits on the corner of Underhaugsveien and Hegdehaugsveien, a few minutes from Majorstuen and the shopfronts of Bogstadveien in Oslo's west end. Its name means fire, and it is literal: most dishes here are finished over the grill in an open kitchen that chef and co-owner Sebastian Myhre built his whole concept around. Myhre trained at the three-MICHELIN-starred Per Se in New York, and at Feinschmecker and Re-naa in Stavanger before going out on his own, and was once a finalist in the Bocuse d'Or. His idea of bistronomy — the French fusion of bistro and gastronomy — strips away formality and leans into an intimate, warm, unpretentious room. FYR is Selected in the MICHELIN Guide, one of a clutch of Oslo addresses recognised for serious cooking served without the stiffness of a dining room that takes itself too seriously.

01The room and the setting

Inside, the restaurant seats around ninety-five people across a dining room, a bar and a separate food bar, built so guests can watch the brigade work the open kitchen at close range. The look plays deliberately on contrast — rough surfaces and warm copper tones set against close, polished tables, a tension the owners call the real magic of the place. The Josper grill is treated as essential equipment rather than decoration, and most plates pass through it before they leave the pass.

From late spring to autumn the restaurant opens FYR Park, its own green room cut into the middle of Bogstadveien: more than 150 seats among grass, planting and trees, a deliberate pause from the shopping street traffic right outside the door.

02The chef

Sebastian Myhre, born in 1983, registered FYR Bistronomi & Bar AS in February 2016 and remains its chef and managing director. His CV reads like a tour of serious kitchens: Feinschmecker and Re-naa in Stavanger, then Thomas Keller's Per Se in New York, one of a handful of three-MICHELIN-starred restaurants in the United States, and a finalist's spot in the Bocuse d'Or.

Insider tip

Open Tuesday to Saturday; kitchen closes 21:30. Outdoor FYR Park terrace in summer only.

A few steps from FYR's cellar, in the old stable block of the same courtyard in Homansbyen, Myhre also runs Restaurant Stallen, a twenty-seat room that serves only a nightly tasting menu and holds its own MICHELIN Star and Green Star — the more ambitious, close-up sibling to FYR's looser bistro style.

03The cooking

FYR's own description of itself is blunt: honest food from the grill, served in an intimate, unpretentious room. Lunch leans on smørrebrød and snacks; dinner moves into larger, more considered plates built course by course. Sustainability runs through sourcing decisions too, with the kitchen weighing its carbon footprint and animal welfare alongside flavour.

04What to order

The current menu, read in October 2026, opens with snacks such as Nocellara olives and truffle crisps, before cold starters of Kalix bleak roe with sour cream, dill and pickled shallots (NOK 300) and a beef tartare with cornichons, Jerusalem artichoke crisps and chilli mayonnaise (NOK 265). Among the mains, confit duck leg is served with red cabbage, a hash brown and blackcurrant, and a vegan pumpkin dish is dressed with chickpea cream, walnut and sage oil. To finish, there's a cheesecake with cherries and pecans, or white chocolate with yoghurt, blueberries and lemon balm.

05Wine and drinks

The bar is treated as an extension of the kitchen: cocktails are built from the same seasonal ingredients that move through the food menu, rather than from a separate, fixed list.

06The neighbourhood

FYR sits at the quieter, Majorstuen end of Bogstadveien, one of Oslo's best-known shopping streets, within easy walking distance of Vigelandsparken and the wider lawns of Frognerparken. It makes an easy dinner stop after an afternoon spent browsing the same street's shopfronts further down toward the city centre.

For a weekend. For a lifetime.