Restaurant of the week: "Schou"

Towering over Bergen, Fløyfjellet—or simply Mount Fløyen—rises 399 meters above sea level. Most visitors arrive via the funicular, an eight-minute ascent that grants a sweeping view over the fjords and ends in one of Norway’s most interesting new dining destinations: Schou. Named after the architect who designed the building in the 1920s, the recently renovated premises now host a brasserie, fine dining establishment, and bar overseen by Chef René Leo Blume, formerly of Hotel Atlantic in Hamburg and Zurich’s Wirtschaft im Franz. The lively hum of the brasserie drifts into Schou through a curtain dividing the two, giving the latter warmth without compromising ambiance.

The tasting menu has four courses, with a few à la carte supplements. Among the highlights are mahogany clam with fermented asparagus sauce, dill oil and sea grapes—a dish of remarkable finesse at only NOK 150—as well as langoustine (NOK 260) and scallop (NOK 230). In a city where seafood often comes at a premium, these prices are a breath of fresh air.

The wine list is equally flexible, offering top-tier bottles by the glass, such as Domaine Antonin Guyon Corton Grand Cru Clos du Roi 2018 (NOK 335/10 cl). From the open kitchen, dishes arrive straight from the pan—our cusk cooked to perfection, accompanied by a silky, lemon-accented sauce. Another inspired creation, a DIY croissant with oxtail ragout, pickled onions, dried shallot, beef-garum mayonnaise and shimeji mushrooms, adds a playful touch and personality. At Schou, pleasure feels effortless: The cooking is precise yet unpretentious, the mood generous and genuine. This is a place for locals and visitors alike—where Bergen’s culinary scene looks out over the sea below.