"Accommodation" Restaurants in Vestland
Bocuse d’Or winner Ørjan Johannessen opened this destination restaurant in his island hometown in 2023. The tasting menu follows his “Island Gastronomy” philosophy, served around an open kitchen.
Ørjan Johannessen, Bocuse d'Or gold medalist 2015, and his twin brother Arnt run this 17th-century guesthouse on an island south of Bergen. Seafood and local ingredients from the surrounding coast feature prominently.
The wine cellar beneath Park Hotel Vossevangen holds more than 70,000 bottles. Upstairs, the restaurant pairs that collection with an international menu centered around local ingredients.
In the old barn at Store Ringheim, a farm in the family since 1778, this rustic restaurant follows a farm-to-table philosophy. The team uses its own livestock and forages herbs and berries nearby.
Since 1877, the Kvikne family has welcomed guests to this Swiss-style hotel on the Sognefjord, where an evening buffet and à la carte menus make the best of local produce. A cellar of over 300 wines awaits.
Glass walls frame Lundarvatnet Lake and the forested mountains beyond at this award-winning design hotel. The gourmet menus around local produce vary by day of the week, offering three to seven courses.
On the top floor of Bergen Børs Hotel, in a former 1862 stock exchange, this wine destination fills the mirror hall. Seasonal dishes are served either à la carte at the bar or as part of a tasting menu.
With the Folgefonna glacier above the valley, this 1889 hotel was brought back to life by hosts Harald and Caroline. The restaurant serves a four-course menu shaped by what small-scale producers offer.
Light floods the dining room with views of Hardangerfjord, near Folgefonna National Park. Local farmers supply cheese and produce for a three-course dinner served at this nine-room design hotel.
This former stock exchange retains vaulted halls and frescoes painted by Axel Revold in 1921–23. Restored in 2022 by Claesson Koivisto Rune, it now serves fresh seafood and grilled meats.
The restaurant at Hardangerfjord Hotel offers views towards the fjord, the fjell, and the Folgefonna glacier. Its kitchen uses seasonal ingredients, pairing them with the region’s celebrated ciders.
Norway’s oldest family-run hotel has remained with the Nitter family since 1640. A four-course dinner features fjord langoustines, mountain venison, garden fruit, and farmhouse cheeses.
What began in 1908 as a guest house for farmers selling their goods to ships arriving on the Sognefjord is now a hotel where the restaurant serves four-course dinners. The regional approach honors the farmers of today.
This izakaya at Skostredet Hotel blends Norwegian seafood with Japanese ingredients in sushi, ramen and small plates. In summer, guests dine on the terrace in the lively bar district.
At Magic Kloverhuset Harbor Hotel, this restaurant offers “Vestlandsfusion”: Western Norwegian ingredients merged with international culinary traditions. Large windows frame views of the historic Bryggen waterfront.
Inside Zander K Hotel, this all-day restaurant serves organic dishes featuring seasonal ingredients and offers beer from local microbreweries. After work every Friday from 4pm, with a DJ and 10 percent off the entire menu.