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Himmel & Hav
Nedre Langgate 32, Tonsberg
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Cuisine | Norwegian, International | |
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Hours | Cafe daily noon-3:30am; kitchen service until 10:30pm | |
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Location | Around Town | |
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Reservations | Reservations recommended | |
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Phone | 33-00-49-80 | |
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Prices | Main courses NOK95-NOK200 ($19-$40/£9.50-£20) at lunch, NOK220-NOK300 ($44-$60/£22-£30) at dinner | |
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Credit Cards | AE, DC, MC, V | |
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This minimalist-style cafe decorated in bright colors features house specialties that would probably never make the menu of a Greenpeace luncheon: reindeer, for example, or even whale steak. (Their whale specialty is unappetizingly called "Free Willy.") Less controversial dishes include a surf and turf of filet of beef, sautéed with bacon and served with scampi in a Madagascar pepper sauce. On our last visit, we were impressed with the chef's handling of a freshly caught grilled halibut. During the day, classical or jazz music plays in the adjoining Café del Mar.
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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Frommer's Norway, 5th Edition
Author: Roger Norum 
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0 stars | Frommer's Recommended |
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1 stars | Frommer's Highly Recommended |
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2 stars | Frommer's Very Highly Recommended |
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3 stars | Frommer's Exceptional |
Frommer's ranks every hotel, restaurant, attraction, shop, and nightlife establishment it reviews for quality, value, service, amenities, and special features using a star-rating scale, an expression of the strong compare-and-contrast opinions that are a brand hallmark.
Other ratings provide stars based primarily on price and amenities; the Frommer's star rating is meant to quantify the kind of intangible, experiential elements that help travelers make informed decisions.
The "baseline" recommendation is zero stars--every hotel, restaurant, attraction, shop, and nightlife establishment that Frommer's chooses to review is recommended; otherwise, we simply wouldn't include it.
