Travel Reference
In-Depth Information
favorite inn within the fjord coun-
try, the Ullensvang from 1846 lies
on the bank of the Hardanger-
fjord. Once it was the retreat of
the composer Edvard Grieg,
whose piano is still in a cottage on
the grounds. Expanded over the
years, the hotel has been run by
the same family for four genera-
tions. These family members
extend a hearty Norwegian wel-
come to their guests, whom they
feed and house most comfortably.
See p. 299.
•
Fretheim Hotel
(Flåm;
&
57-63-
63-00
). Set in the midst of an
impressive scenery of mountains
and waterfalls, this 1866 hotel
opens onto a panoramic vista of
fjord waters. Long renowned for
its hospitality and now equipped
with a modern annex, it houses
you comfortably in attractive and
well-maintained bedrooms.
Salmon is the chef 's specialty in
the hotel's first-class restaurant.
See p. 313.
•
Union Hotel
(Geiranger;
&
70-
26-83-00
): Located at one of the
most majestic fjords in Norway,
the Geirangerfjord, this is a cele-
brated, 1891 family-style hotel.
Kings, queens, and kaisers have
found lodgings here in the beauti-
fully furnished bedrooms, many
with private balconies opening
onto the water. The hotel's restau-
rant is one of the best and most
traditional in the area, featuring a
classic Norwegian buffet of the
groaning-table variety. See p. 325.
•
Hotel Mundal
(Fjaerland;
&
57-
69-31-01
): On the banks of the
Fjaerlandsfjord, a scenic branch of
the greater Sognefjord, this hotel
has been run by the same family
since it opened its doors back in
1891. With its peaked roofs,
wooden scrollwork, round tower,
and cavernous dining room, it is
one of Norway's most classic hotel
examples of Victorian architec-
ture. Modern improvements have
ensured that it's still a wonderful
choice to base yourself in one of
the most scenic parts of the west-
ern fjord country. See p. 318.
14 The Best Restaurants
•
Annen Etage
(Oslo;
&
22-82-
40-70
): In the Hotel Continental,
this is one of the grand dining
rooms of Norway, in spite of its
certain stuffiness. There is a cer-
tain charm and fragrance to every
dish, and some of the platters are
nothing short of sensational, with
the finest of market-fresh ingredi-
ents available in Oslo. See p. 93.
•
Bagatelle
(Oslo;
&
22-44-63-
97
): Owner-chef Eyvind Hell-
strøm has made a grand cuisine a
great cuisine with his expertise in
market-fresh ingredients. He still
focuses on seafood, insisting on
the best and freshest catch of the
day. Anticipate a light, modern
French and Continental cuisine,
served with flair. See p. 104.
•
Oro
(Oslo;
&
23-01-02-40
): A
hyperstylish restaurant, Oro is as
good as it gets in Norway's capital,
ranking right up there with any-
thing Norway has to offer. The
Continental cuisine at this first-
class dining citadel evokes the best
of Paris's restaurants. See p. 94.
•
Statholdergaarden
(Oslo;
&
22-
41-88-00
): Gourmets from all
over Norway have flocked here to
sample chef Bent Stiansen's inter-
pretation of modern Norwegian
cooking. Stiansen is almost fanati-
cally tuned to what's best in any
season, and he serves some of the
capital's finest dishes. He uses
great imagination and widely var-
ied ingredients—everything from
arctic char to a rare vanilla bean
