Travel Reference
In-Depth Information
Nad's Dining Experience SEAFOOD/GAME One of the smallest (36
seats) and most exclusive restaurants in Bergen, this dining room occupies rus-
tically elegant premises in the historic Zacchariasbrygge harborfront complex.
There's a panoramic view of the harbor and a definite hunting-lodge feel, with
animal heads mounted on the walls. Menu specialties change with the seasons.
A fish tank from 1889 reveals some of the night's offerings, including the finest
lobster served in Bergen. Bursting onto the scene in the autumn of 2004, this
restaurant immediately became one of the most highly praised in Bergen. If you
want to know why, sample such dishes as their smoked cod and leek chowder
for starters. Then it's on to the meat and fish dishes. On a recent trip, we were
dazzled by their medallions of lamb served with wilted spinach and caviar. The
roasted filet of cod was made more enticing by the addition of white beans,
clams, and mussels. For dessert, the chef will often prepare a soufflé (ours was
coffee flavored).
Zacchariasbrygge 50. & 55-55-96-46. Reservations recommended. Main courses 285NOK-325NOK
($40-$46); fixed-price menus 385NOK-695NOK ($55-$99). AE, DC, MC, V. May-Aug Mon-Sat noon-11pm,
Sun 11am-10pm; Sept-Apr Mon-Sat 4-11pm. Bus: 1, 5, or 9.
Restaurant Potetkjeller INTERNATIONAL Set within a few steps
of Bergen's Fish Market, this is one of the oldest restaurants in Bergen. Its oldest
feature is an antique flagstone floor (the date of construction is unknown) at the
base of a cellar whose vaulted ceiling dates from the mid-1400s. (After most of
the city's clapboard-sided houses burned to the ground in 1702, the stone-built
cellar was used as a dump for the ashes and debris that remained behind. After
renovations, the cellar is now used for additional seating for the restaurant
upstairs. Watch your footing on the floors downstairs, as they're deceptively
uneven.) Menu items from the open kitchen are likely to include gazpacho with
a shellfish crostini; oven-roasted halibut with saffron and blue mussels; saltwater
perch with lentils cooked in red wine; breast of guinea fowl with a foie gras sauce;
and a dessert special of baked nectarines with syrup and semifreddo (a combina-
tion of mascarpone cheese, brandy, espresso, icing sugar, gluten, grated chocolate,
and cream). If you opt for wine to accompany your meal, there will be a differ-
ent wine for each course, each selected by the evening's chef.
Kong Oscarsgate 1A. & 55-32-00-70. Reservations recommended. Fixed-price menus 425NOK-625NOK
($60-$89) without wine, 725NOK-1,200NOK ($103-$170) with wine. AE, DC, MC, V. Mon-Sat 4-10pm. Bar
Mon-Sat 4pm-1am. Bus: 1, 5, or 9.
To Kokker FRENCH/NORWEGIAN To Kokker (“Two Cooks”) is a
favorite with celebrities, including Britain's Prince Andrew and a bevy of French
starlets. Savvy local foodies increasingly gravitate here for the chef 's well-consid-
ered juxtaposition of flavors and textures. Menu items include such time-tested
favorites as lobster soup; whitebait roe with chopped onions, sour cream, and
fresh-baked bread; reindeer with lingonberry sauce; and filet of lamb with mus-
tard sauce and pommes Provençal. The 1703 building is adjacent to the oldest
piers and wharves in Bergen. The dining room, one floor above street level, has
scarlet walls, old paintings, and a solid staff that works competently under pres-
sure, albeit without a lot of flair.
Enhjørninggården 3. & 55-32-28-16. Reservations required. Main courses 265NOK-310NOK ($38-$44).
AE, DC, MC, V. Mon-Sat 5-10pm. Bus: 1, 5, or 9.
MODERATE
Egon NORWEGIAN/INTERNATIONAL The 1876 building that contains
this member of a well-respected nationwide restaurant chain is one of the most
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