"Outdoor Dining Area" Restaurants in Vestland
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.
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.
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.
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.
Hildegunn Aga Jensen, who lived in France for several years, opened this bistro in 2022 with partner Odd Einar Tufteland. Marble tables, dark wood, and mirrors remind guests of a Parisian street café.
The team behind Pasta Sentral, which has fed Bergen for over 25 years, opened this more refined Italian sibling near the theater in 2016. Its name refers to a classic 1970s movie about friendship.
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.
Sommelier Niklas Kleppe reopened this gastrobar in 2022 in a wood-clad space mixing vintage armchairs and minimalist stools. A concise menu supports a focus on natural and low-intervention wines.
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.
The Sicily-inspired Olivia branch serves pizza and pasta made from scratch in a cozy interior. On the waterfront terrace, views span Bryggen’s wooden facades and the Fløibanen funicular.
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.
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.
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.