Tromsø - Norway - page 381

fried filet of sea char with spinach, fennel, and almonds; and a seafood bouilla-
baisse made only with fish that thrive in the Arctic waters offshore, served
(incongruously) with a garlic-laced aioli inspired by the cuisine of Provence.
Storgata 73. & 77-68-76-00. Reservations recommended. 196NOK-265NOK ($28-$38). AE, DC, MC, V.
Daily 5-11pm.
MODERATE
Restaurant Ago NORWEGIAN About as neat as any restaurant we've seen
in Norway, this relatively new establishment maintains a busy pub and cocktail
bar on its street level and a comfortable upstairs dining room. Dinners include
platters of wild game; coconut soup; a creamy version of salmon-with-shellfish
soup; and grilled halibut with sherry-glazed shallots.
Storgata 57. & 77-64-79-80. Reservations recommended. Main courses 225NOK-400NOK ($32-$57). AE,
DC, MC, V. Mon-Sat 4-11pm.
Steakers STEAKHOUSE This warm, darkly lit steakhouse, the most
popular in town, is adjacent to the wharves where the coastal steamers dock,
midway between the Rica and Clarion hotels. From its big windows, by candle-
light, you can watch the arrivals and departures of the fishing and cargo ships.
Simple, grilled beefsteaks come in sizes that range from petite (150g/5 oz.) to
boneless tenderloins that weigh in at a knockout 400 grams (14 oz.). More elab-
orate meat dishes are stuffed, basted, or marinated, and might include a
“Chicago gangster” (tenderloin marinated with garlic-flavored butter); a rack of
barbecued ribs; and steaks marinated in—among other things—tequila and
chile peppers. There's also a limited array of fish, including catfish Provençal,
burgers for kids, and a salad bar. Dessert might include cheesecake drenched
with a coulis of fresh raspberries.
Fr. Langesgt. 19. & 77-61-33-30. Reservations recommended. Main courses 154NOK-234NOK ($22-$33).
AE, DC, MC, V. Mon-Sat 3-11pm; Sun 2-10pm.
INEXPENSIVE
Aunegården (O. L. Aune) NORWEGIAN/CONTINENTAL Named
after a 19th-century butcher shop (O. L. Aune) that stood here for many years,
this restaurant is a culinary icon in a city loaded with worthy competitors. The
setting includes a Victorian-era tearoom near its entrance, and a darker, less prim
series of dining rooms lined with slabs of volcanic rock in back. It's busy
throughout the day in roles that include a tearoom and “light lunch” restaurant,
with more substantial and serious-sounding dinner specialties in the evening.
Lunch items include tuna sandwiches on baguettes, salads, pastas, club sand-
wiches, and a Nordic version of bouillabaisse; dinner items include whale steak
marinated in pesto, marinated scampi, and catfish fried in curry.
Sjøgata 29. & 77-65-12-34. Reservations recommended. Main courses 82NOK-129NOK ($12-$18) at
lunch, 178NOK-225NOK ($25-$32) at dinner. AE, DC, MC, V. Mon-Thurs 10:30am-midnight; Fri-Sat
10:30am-12:30am; Sun 1-10:30pm.
Vertshuset Skarven A.S. NORWEGIAN This cafeteria is the cheapest
of a trio of restaurants within a 19th-century warehouse adjacent to the water-
front. In the large and high-ceilinged room you'll be surrounded by lots of nauti-
cal memorabilia, antique farm implements, hanging models of 19th-century
clipper ships, and an unusual collection of stuffed birds. Food items include hearty
stews, baked filet of fish, pork cutlets, soups, and sandwiches—the kind of hearty
fare that might be served in the homes of many of the town's older residents. Over-
all, this is a cheap and highly atmospheric place for a drink, snack, or meal.

Kids

Value

Value