Our restaurants have an uncompromising love for ingredients – always fresh, carefully selected and sustainable. Behind every plate are dedicated chefs characterised by craftsmanship, precision and passion.
- Kjetil Smørås - CEO of De BergenskeOur culinary philosophy
The Fjordic Experience
De Bergenske's unique concept takes guests on a culinary journey through the ingredients, flavours and stories of the Norwegian fjords – from sea to high mountains, from tradition to innovation.
The origins of Bergen's restaurant history
In the basement of Bergen Børs, the city's very first restaurant opened its doors more than a century ago. Today, De Bergenske carries on this tradition – with a focus on good ingredients, memorable dining experiences and a deep respect for history.
It's more than a meal. It's a taste of Western Norway, a taste of the rhythm of nature, a taste of craftsmanship and a future of which we can be proud.
- Kjetil Smørås - CEO of De BergenskeFrom sea to table
We bring the best flavours of the sea straight to the table – with fresh, sustainable ingredients from the coast of Western Norway, prepared with respect for both the sea and the food and served with the highest level of service.
Treasures of the sea
From farm to fork
Omakase by Sergey Pak
Under the guidance of chef and world sushi champion Sergey Pak, guests can enjoy omakase dishes featuring Bergen's local ingredients and a good dose of masterful Japanese culinary art.
How to cook the perfect steak
Chef Adam Bjerck at Engen Steakhouse shows you how to cook entrecôte.
The nightlife king: – Why Skostredet is my favourite place in Bergen
Restaurants in Bergen city centre
