Bryggeloftet and BryggeStuene

Frommer's Review

Charming and well managed, this is the best-established restaurant along the harborfront, a two-level affair originally built in 1910 as a warehouse. The street-level dining room (known as the Stuene) has low-beamed ceilings, carved banquettes, 19th-century murals of old Bergen, and dozens of clipper-ship models. The Bryggeloftet, upstairs, showcases high ceilings, wood paneling, and a venue that's a bit more formal and less animated. Come to this traditional place if you're seeking authentic Norwegian flavors. Dinner in either section might include fried porbeagle (a form of whitefish) served with shrimp, mussels, and white-wine sauce; roast reindeer with cream sauce; or pepper steak with a salad. Several different preparations of salmon and herring are featured, along with roast pork with Norwegian sour cabbage and various preparations of reindeer, grouse, and elk, depending on the season. Between September and February, the menu offers lutefisk, an old-fashioned and strong-flavored Norwegian delicacy that is not for the weak-stomached.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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