"Nordic Cuisine" Restaurants in Bergen
Chef Christopher Haatuft opened this modern Norwegian restaurant at KODE 4 in 2013. Ten-course menus feature scallops from a local supplier and vegetables grown on city rooftops through MatTak.
After securing Bergen’s first Michelin star at Bare, the founders opened their own place in 2024. The tasting menu highlights ingredients from local fishermen and farmers, prepared over charcoal.
A rooftop garden supplies the kitchen with herbs and vegetables for the set four-course menu. In the dining room perched atop the Sundt building, large windows frame views of the city and the mountains.
Since 1976, the Fjellskål family has run this restaurant at the Fish Market. Guests select from more than 70 fish and shellfish species, with sheltered waterfront seating overlooking the harbor.
Designed by Einar Oscar Schou and opened in 1925, this mountaintop landmark sits 320 meters above sea level. A six-minute funicular ride leads to seasonal Norwegian dishes or a tasting menu.
Look for the unicorn figure on a former merchant building to find this dining room with views of the harbor. Salt-cured cod (persetorsk), lutefisk, and the day's catch fill a menu rooted in Bergen's fishing heritage.
Nose-to-tail cooking is at the heart of this neighborhood restaurant, whose name means “marrow and bone”. Braised ox cheek is among the regular dishes on the menu, a seafood section complements the meat dishes.
Historic wooden houses on the Nordnes peninsula shelter this neighborhood restaurant. The menu offers three starters, mains, and desserts, which can be ordered individually or combined as a “Triple Menu”.
Who still serves lutefisk in style? This Bergen institution does, housed in a timber building on the UNESCO-listed Bryggen wharf since 1910. Upstairs, harbor views complement halibut, reindeer, and the house fish soup.
Set in Svensgårdens Schøtstue, a protected Hanseatic hall from 1708, this restaurant highlights traditional stockfish. Reindeer and shared small plates reflect Bergen’s historic trading roots.
At this Bryggen restaurant, the name “two cooks” nods to the idea that fewer hands make better food. The kitchen works with Norwegian seafood and game, keeping the focus on clearly defined flavors rather than overstatement.
On Bergen’s highest mountain, Ulriken (643 m above sea level), the kitchen offers seasonal menus created with local produce. Lunch and dinner are served with views of the city, the water, and the surrounding mountains.
This dining room, downstairs from Pingvinen, shares the same food menu, but in a smaller, more relaxed setting. Expect traditional dishes such as persetorsk, plukkfisk, and reindeer with lingonberries.
Since 1957, writers, actors, and journalists have gathered at this institution named after poet Johan Herman Wessel. The kitchen serves regional classics like cured cod and seasonal seafood.
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.