In the deep fjords, along steep mountainsides, under glaciers and peaks, pure and tasty food emerges. The Fjordic Experience is a culinary journey through Western Norway's wild, beautiful nature - where the ingredients get a taste of the landscape from which they originate.
Along the world's second longest coast, we source fish and shellfish straight from cold, crystal clear fjords – fresh, delicate and full of Nordic flavour; 'fjord fish', as we at De Bergenske call them.
Fresh scallops that can be enjoyed straight from the salty shell. Trout and cod so clean and flavourful they will bring a smile to your face. Mussels, crabs and langoustine – harvested with respect for Norwegian waters and seasons.
Along the mountains, sheep, cattle and game graze in herbaceous meadows and heaths, gaining a taste of the fields and wilderness.
Read all about our culinary philosophy: A small piece of Bergen's culinary history
And from the sheltered shade and sun-facing slopes of the narrow fjords come more gifts from nature. Fruits and berries, apples with a tart freshness, raspberries with a dark sweetness, blackcurrants with deep notes of the forest. All of this is made into local cider, juice or jam, with flavours that tell tales about the soil and weather, tradition and time on the coast.
The Fjordic Experience is more than just a meal – it's a story about where we come from, about purity and the senses.
"At De Bergenske, the ingredients are always local. It's all about cheese from Fana and trout from Osterøy. Liver pâté and hamburgers from the local butcher, H. Brakstad. We harvest seafood from the fjords right outside our door," says Kjetil Smørås, CEO of De Bergenske.
"And then it's the chefs' turn to create magic with inspiration from all the world's cuisines. This is what our culinary philosophy is all about: the best ingredients nature has to offer, transformed into dining experiences that will be remembered forever."
