Review: Olivia Trattoria - Oslo, Norway

On vacation in Norway, pizza wasn't at the top of our epicurean quests, even though Norwegians eat more pizza per person than residents of any other country. But late on a Monday night, all of the interesting restaurants in the Oslo harbor area (near the opera house and Munch Museum) were booked or closed. 

"The Margherita"

We were tired and hungry when we spotted Olivia Trattoria, only about 100 meters from our hotel. It was a lovely late July evening and we saw tables open in their large covered outdoor dining space (the interior is quite nice too). To our delight, we were able to be seated immediately when we had feared that dinner might be procured from the 7-11 (7-11 stores are all over Norway).

Outdoor dining at Olivia Trattoria

The Oslo Pizza Scene. Pizza options in Oslo have the reputation of being quietly excellent, and Olivia sits in an interesting niche. Standouts include:

• Lofthus Samvirkelag - The artisanal leader. More rustic, more Norwegian Italian fusion. Better ingredients, distinct character. 
• Gioia - This is a true Neapolitan with the puffy cornicione, leopard spotting, and soft center. 
• Via Napoli - Offers big, bold, Naples style pies. These are regarded as excellent, but paradoxically heavy. 
• Olivia - The chain that punches above its weight. If not the best pizza in Oslo, certainly the best surprise in Oslo. Pizza cognoscenti generally expect to be disappointed when wandering into an unscouted pizzeria. But here, we found ourselves staring at a pie so good it rewires expectations. Yes, it's a tourist-friendly chain. But it is also a largely authentic Italian experience in the middle of Oslo, executed with a precision that would work in any major metropolis.

  

  Interior at Olivia Trattoria

The Olivia Backstory.  Olivia was founded in 2006 and has grown into a polished, design forward chain with 20+ locations across Norway, plus outposts in Stockholm and Hamburg. Their concept is simple — Italian classics, made with respectable ingredients, served in warm, stylish rooms that feel more trattoria than franchise.

Reception in Norway is consistently strong: Olivia is well-reviewed online as a place that locals regard as a reliable “nice casual” option. Tourists stumble into it and wonder why their home cities can’t manage a chain this competent. (notable US exception: Anthony's Coal-Fired Pizza).

Beautiful thin crust

While we enjoyed the lovely evening dining outdoors overlooking the harbor, we saw that Olivia’s interiors are cozy with warm woods, soft lighting, and Italian inspired décor that avoids kitsch. The outdoor seating at many Oslo locations like ours (Aker Brygge, Tjuvholmen, Eger) adds to the charm. You feel like you are in Italy because Olivia wants you to feel that way, and they execute the illusion well. Bonus: I was able to enjoy a cold draft Ringnes beer with my pizza - the same beer my father drank in New Jersey in the 1970s because it was cheaper than domestic beer.

The Margherita That Dares to Be Roman. Our "Margherita" was a generous personal size suitable for two, and the crust was the star. It was super thin, crisp, ethereal — unmistakably Roman leaning. We loved the shattery crunch from its low hydration and a longer, lower bake. It sported a minimal rim without the signature puffy cornicione of a true Neapolitan. The crust reminded me of La Montecarlo in Rome.

The undercarriage at La Montecarlo in Rome

The pizza was expertly cooked, with micro blistering and a clean grain flavor. Riding on top was a bright red sauce, lively and tomato forward. The cheese was substantial - almost too much fior di latte - yet it was creamy, not soggy. Fresh basil was used sparingly but effectively.

The undercarriage at Olivia Trattoria

This clever hybrid is the style that Olivia has quietly perfected: not fully Roman (center still soft) and not fully Neapolitan (less hydration, less puff). Instead, it is a crisp leaning, feather light crust that feels almost weightless compared to American pizza, where “thin” often means “cracker” or “underbaked flatbread.” 

The pizza kitchen at Olivia

Beyond the pizza, we ordered a simple side salad, which was basic yet elevated in freshness and presentation. But rivalling the pizza was the Caprese salad, which was outrageously good. I've had Caprese made with Jersey tomatoes in summer, but nothing ever matched up to this one! This was the second grand surprise of the night.

The simple side salad

“Best caprese salad ever” isn’t hyperbole when the components are so dialed in. It featured brilliant cherry tomatoes, both fresh and marinated; mozzarella di bufala with that sweet, luscious creaminess only real bufala delivers; green olive/basil oil that pulled together the flavors and textures, and balsamico used as an accent, not a syrupy  drizzle. It came with a lovely bit of focaccia.

The brilliant Caprese salad

The final verdict is that Olivia is the rare chain that understands restraint. No overloaded toppings, no soggy centers, no Americanized sweetness. Just a crisp, ethereal crust, bright sauce, proper mozzarella, and a caprese that could embarrass restaurants charging twice the price. This serendipitous find when we had run out of options turned into an A+ “felt like Italy” moment — the exact kind of accidental triumph that keeps pizza obsessives wandering into new places with hope.