Bergen & the Southwestern Fjords - Norway - page 369

This fine dining room in a historic harbourside building is hushed and elegant but far from
stuffy, with young, passionate staff who are knowledgeable but warmly informal. Decide
on either three or five courses, and then choose from a divinely simple list: shellfish, fish,
meat, cheese, dessert. What will follow, a sequence of thoughtful and hyperlocal dishes,
changes daily.
Bryggen Tracteursted NORWEGIAN
( MAP GOOGLE MAP ; Bryggestredet 2, Bryggen; lunch mains Nkr185-215, dinner mains
Nkr285-385; 11am-10pm May-Sep)
Housed in a 1708 building that ranges across the former stables, kitchen (note the stone
floor, which meant that it was the only Bryggen building allowed to have a fire) and Ber-
gen's only extant schøtstuene (dining hall), this restaurant serves traditional Norwegian
dishes that change regularly; it's pubby and informal by day, traditionally upmarket by
night.
Potetkjelleren NORWEGIAN
( MAP GOOGLE MAP ; 55 32 00 70; Kong Oscars gate 1a; mains Nkr315-335, 3- to 6-course
menus Nkr565-750; 4-10pm Mon-Sat)
The 'Potato Cellar' is one of Bergen's classic restaurants, with a monthly menu based
around seasonal ingredients and Norwegian traditions. The wine list is carefully selected.
Wesselstuen NORWEGIAN
( MAP GOOGLE MAP ; 55 55 49 49; Øvre Ole Bulls plass 6; lunch mains Nkr119-159, dinner mains
Nkr289-309; lunch & dinner)
Bergen's oldest restaurant evokes the wood-panelled dining halls of Bergen's past and is
well known for its traditional dishes such as sirloin of reindeer (Nkr309) and klippfisk
(bacalao) with split peas and bacon (Nkr289)