Travel Reference
In-Depth Information
informal 'brassierie' where well-to-do Bergeners come for thoughtful dishes such as mack-
erel with apples, turnips, peas and horseradish. Staff know their wine, too.
Breakfast and lunch dishes at the cafe are similarly fresh and beautifully presented, plus
their
boller
(raisin rolls), baked by Colonialen's bakery at Kranen, vie for best in town.
You can also pick up bread by the loaf here.
Bien
BISTRO
Nkr179-275; 11am-2.30am Mon-Sat)
Easily accessible by tram to Danemarks pass, and handy if you're driving in or out of
town, this restaurant and bar is a true local's haunt. The 1930s shop fittings at this former
pharmacy remain entirely intact and are stunning. The menu
is short and comforting: famous ragu Bolognese, fish or meat done simply, but with flair
and excellent produce.
Lysverket
NORWEGIAN
courses Nkr205/295/320, 3/5/9 dinner courses Nkr595/745/995, bar dishes from Nkr75-195;
noon-1am Tue-Thu, noon-3am Fri & Sat, 1-5pm Sun)
Lysverket poetically translates as 'light plant', though the name has a down-to-earth ex-
planation: this building once housed the city power company. The food itself is an in-
triguing combination of the everyday and the poetic, with chef Christopher Haatuft using
seafood caught right on Bergen's doorstep and familiar seasonal vegetables in surprising
combinations of colour, texture and flavour.
The elegant dining room, with its industrial brass pendant lamps, smoked oak chairs and
tables, and big banquettes in grey felt and wild black-sheep fleece, suits a long evening of
degustation dining, though the large windows and lake view also make lunch a treat (lunch
is excellent value). The kitchen offers bar snacks from 3pm - good drinking fare such as
fish and chips, pork-belly tacos, sourdough and mackerel butter. After dinner service,
there's a crush for cocktails as the city's best DJs, as well as the occasional international
star, play until late.
