Travel Reference
In-Depth Information
imported from Thailand. See
p. 101.
Restaurant Julius Fritzner (Oslo;
& 23-21-20-00 ): One of the
most impressive dining establish-
ments to make its debut in Nor-
way in the mid-1990s, this
restaurant in the Grand Hotel is
still getting rave reviews. The chef
uses only the finest Scandinavian
ingredients in contemporary and
traditional dishes; the emphasis is
on enhancing and balancing fla-
vors rather than creating surprises.
See p. 96.
Elizabeth Restaurant (Stavanger;
& 51-53-33-00 ): A fine interna-
tional and Spanish cuisine lures the
oil barons of this rich city to this
converted 1860 building. A prod-
uct of a combined Norwegian and
Basque partnership, the downstairs
is an informal bodega, like a tavern
in the Pyrenees, and upstairs is the
more formal dining venue, featur-
ing a cuisine that is both amusing
and savory. See p. 242.
Finnegaardstuene (Bergen;
& 55-55-03-00 ): In a converted
Hanseatic League warehouse, this
Norwegian-French restaurant is
one of the finest in western
Norway. The cuisine revolves
around only the freshest ingredi-
ents, especially fish. The kitchen
uses classical French preparation
methods to create such delectable
items as lime-marinated turbot in
caviar sauce or breast of duck in
lime-and-fig sauce. See p. 269.
Lucullus (Bergen; & 55-30-68-
20 ): Quiet luxury and refinement
mark this deluxe gourmet choice,
serving an artful Continental cui-
sine in the Neptun Hotel. Dishes
are prepared with such top-quality
ingredients and with such flair
that we wouldn't dream of criticiz-
ing them. Savor the latest offer-
ings, including the namesake filet
of beef Lucullus, our favorite. See
p. 268.
Emma's Drømmekjøkken
(Tromsø; & 77-63-77-30 ): Anne
Brit, called “Emma,” operates this
dream kitchen and is the best-
known culinary personality in the
north of Norway. Although she
uses mainly ingredients from the
north, often fish from Arctic
waters, she wanders the globe for
her flavors, which might include
everything from chile to wasabi.
See p. 381.
15 The Best Museums
Viking Ship Museum (Oslo):
Three stunning burial vessels from
the Viking era were excavated on
the shores of the Oslofjord and are
now displayed in Bygdøy, Oslo's
“museum island.” The most spec-
tacular is the Oseberg, from the
9th century, a 20m (64-ft.) dragon
ship with a wealth of ornaments.
See p. 118.
Edvard Munch Museum (Oslo):
Here you'll find the most signifi-
cant collection of the work of
Edvard Munch (1863-1944),
Scandinavia's most noted artist.
The museum, his gift to the city,
contains a staggering treasure
trove: 1,100 paintings, 4,500
drawings, and about 18,000
prints. See p. 123.
Norwegian Folk Museum
(Oslo): Some 140 original build-
ings from all over Norway were
shipped here and reassembled on
14 hectares (35 acres) at Bygdøy.
Although Scandinavia is known
for such open-air museums, this
one is the best. The buildings
range from a rare stave church
constructed around 1200 to one
of the oldest wooden buildings
still standing in Norway. Old-time
Norwegian life is captured here
like nowhere else. See p. 118.
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