"Parking Space" 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.
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.
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.
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.
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.
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.
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”.
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.