The Best 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.
Nordic Sushi Cup champion Sergey Pak opened this ten-seat counter in 2024. The 14- and 20-course omakase menus pair Norwegian ingredients with Japanese technique—expect reindeer sashimi!
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.
Elisabeth and Bjørn Buer have rebuilt their farm barn into a high-end restaurant with a spectacular view towards the Buerbreen glacier. Erlend Stueland runs the kitchen with locally sourced ingredients.
After a 25-minute boat trip from Bryggen Wharf, diners arrive at this island restaurant on Holmen with views of the fjord. A wine cellar carved into the rock holds 7,000 bottles to match the seafood menu.
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.
Twin brothers Jules and Nicolas Selukov, from France’s Jura region, opened this bistro in 2021. Jules cooks, while Nicolas, who worked for Alain Ducasse in Paris, curates wine pairings. Creative desserts.
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.
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.
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.
In a venue from 1881 near cinemas and theaters, original features have been refurbished in the second-floor bistro. The short menu shifts with the seasons, pairing local seafood and vegetables with global influences.
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.
Seasonal ingredients from local fishermen, divers, hunters, and farmers shape the Nordic à la carte menu at this informal restaurant and wine bar, opened in 2024. The wine list encourages exploration.
Floral wallpaper, dark velvet, and plush sofas transport guests to the Belle Époque. This restaurant at Hôtel Charmante serves nose-to-tail French cooking with Norwegian ingredients, created by chef Morten Tungesvik.