The Three Fifty

Wine-Focused Dining on Hegdehaugsveien

Oslo's wine bar scene has matured considerably over the past decade, shifting away from broad European lists toward programme-led operations with genuine depth of curation. The city's most serious wine addresses now occupy a specific tier: below the full omakase-style tasting menus at places like Maaemo or Kontrast, but well above the neighbourhood bistro with a rotating selection of natural bottles. The Three Fifty sits in that intermediate bracket, and its 3-Star Accreditation from the World of Fine Wine London Awards positions it within a peer set defined by programme rigour rather than Michelin ambition.

Hegdehaugsveien 25 is a residential-commercial strip in Majorstuen, one of Oslo's quieter inner-west neighbourhoods, and the address itself signals something about the venue's orientation. This is not the restaurant-row theatrics of Aker Brygge or the self-conscious cool of Grünerløkka. The street runs toward Bislett, lined with independent food shops, bakeries, and the kind of everyday commerce that keeps a neighbourhood functional rather than performative. A wine-focused operation at this address is making a statement about audience: it is not fishing for the tourist trade or the after-show crowd, but rather for residents who know what they want and arrive with intent.

What the World of Fine Wine Accreditation Means in Practice

The World of Fine Wine London Awards' 3-Star Accreditation is not a restaurant guide star in the Michelin sense. It is a wine-programme assessment, and the criteria sit around cellar management, list construction, breadth of producer relationships, and the competence of whoever is steering service. For a venue to reach the three-star tier in this framework, the wine list needs to demonstrate structural depth across regions and styles, not simply an impressive back-catalogue of trophy labels.

In the Norwegian context, this carries particular weight. Oslo's import regulations and high alcohol taxation mean that building a serious cellar here involves logistical overhead that restaurants in Paris or London do not face to the same degree. The three-star mark implies that The Three Fifty has worked through those constraints to a point where the list reads as intentional rather than circumstantial. For comparison, the broader Norwegian fine-dining scene includes serious wine operations at RE-NAA in Stavanger and FAGN in Trondheim, both of which hold Michelin stars alongside strong wine credentials. The Three Fifty's positioning is different: wine is the framing device for the entire operation, not one component among several.

The Oslo Wine Bar Context

Oslo has developed a small but serious cluster of wine-led venues over the past several years, and the city's drinking culture has moved meaningfully toward programme-conscious bars and restaurants. The shift tracks a broader Scandinavian pattern: as the region's fine-dining infrastructure became internationally recognised, the secondary tier of wine bars and bistros lifted to match. Visitors expecting the stripped-back informality of an earlier generation of Oslo bars will find a different proposition at the upper end of the current market.

Within Oslo specifically, the wine-forward mid-tier sits between casual neighbourhood drinking and the full tasting-menu experience. Bar Amour operates in a similar register, with a creative approach to the evening format. Hot Shop and Mon Oncle offer contrasting takes on the modern Oslo dining room, each with a different relationship to the wine list. The Three Fifty's accreditation distinguishes it within this group by making the wine programme the primary object of critical attention rather than a supporting element.

For visitors building a broader Oslo itinerary, our full Oslo restaurants guide maps the current scene by tier and cuisine type, and our full Oslo bars guide covers the drinking landscape from neighbourhood casual to programme-led operations. Those planning a wider Norwegian trip should also note Gaptrast in Bergen, Iris in Rosendal, Under in Lindesnes, and Boen Gård in Tveit as part of the country's emerging fine-dining geography.

Planning a Visit

The venue's address on Hegdehaugsveien places it within walking distance of the Majorstuen metro interchange, which connects directly to the city centre in under ten minutes, making it accessible from most Oslo accommodation without requiring a taxi. For accommodation options near the venue and across the city, our full Oslo hotels guide covers the range from design-led boutiques to larger international properties.

Specific booking windows, opening hours, and price ranges are not confirmed in current venue data, so the practical logistics warrant direct verification before planning. Given the accreditation level and the specialist focus of the operation, treating the visit as a programmed evening rather than a drop-in is the sensible approach: arrive knowing you are there for the wine list, and allow enough time to work through it properly. Visitors with a secondary interest in Oslo's winery scene will find our full Oslo wineries guide and our full Oslo experiences guide useful for rounding out the trip.

For international context, the wine-programme rigour signalled by a World of Fine Wine 3-Star Accreditation places The Three Fifty in the same evaluative conversation as wine-serious operations globally, including venues like Le Bernardin in New York City and Emeril's in New Orleans, both of which have built reputations in part on the seriousness of their wine programmes alongside the food.

Frequently Asked Questions

What dish is The Three Fifty famous for?

The venue's primary recognition comes through its wine programme rather than a signature dish. The World of Fine Wine London Awards' 3-Star Accreditation is a wine-list assessment, which suggests that the list and its curation are the main draw. Specific menu details, cuisine type, and dish information are not available in current verified data, so the kitchen's output is leading assessed on arrival or through direct contact with the venue. Visitors primarily interested in food-led tasting menus in Oslo should look at Maaemo or Kontrast, both of which hold Michelin recognition alongside their wine credentials.

How far ahead should I plan for The Three Fifty?

Precise booking windows are not available in confirmed data for this venue. As a general principle, Oslo's accredited wine-focused restaurants at this tier tend to require advance planning, particularly for weekend evenings when demand from both residents and visitors converges. The 3-Star World of Fine Wine accreditation places the venue in a specialist tier where capacity is typically limited and the format is designed for deliberate visits rather than walk-ins. Checking availability two to four weeks ahead is a reasonable starting point; for a specific visit date tied to a wider Norway itinerary that includes destinations like RE-NAA in Stavanger or Under in Lindesnes, booking earlier and confirming directly with the venue is the safer approach.