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Culinary experiences are yet another reason to visit Bergen, which is rated as a UNESCO City of Gastronomy. Fresh seafood and inland ingredients are prepared by a new wave of dedicated chefs like Christopher Haatuft.
“For a chef like me, Bergen is perfectly situated by the fjords, the islands, and the vast North Sea, so every type of amazing ingredient is right at our doorstep”, says Christopher Haatuft, who started restaurant Lysverket in Bergen in 2013 after having worked at gourmet places like the New York restaurant Per Se, awarded by New York Times as the best in the city.
“People question why I left New York to go to Bergen to open a restaurant. Here we have the best seafood in the world and a closeness to nature that you can’t find anywhere else.”
In addition to Lysverket, other top restaurants have emerged, such as Colonialen, Bare Vestland, Restaurant 1877, and Cornelius Sjømatrestaurant. At Cornelius you can observe seafood literally being caught in front of you, before being served. Book your trip to Cornelius at visitbergen.com.
Ever since the heyday of the Hanseatic era when Bergen was one of the biggest trading towns in Europe, fish and seafood have been the pride of the city. The traditional outdoor fish market Fisketorget is a must for visitors.
Bergen has always been considered an open, international city of varied flavours and high culinary ambitions, and this shows on the tables.
Since the 1200s, the world-famous, traditional fish market Fisketorget has been a central provider of all the different kinds of fresh seafood that is served right now on your plate.
Bergen has many eateries that combine history with a hearty pause in your eventful visit. The scents of the city’s typical wooden walls blend in with the local food.
The many coffee shops, bars and pubs of Bergen are perfect excuses to mingle with the locals to share the Bergen way of life, at most hours.
There is no need to wait until you’re here to find out what you’d like to eat or drink. Filter your search and check out the offers below.