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"Bergen is the city with the ocean and sea completely in its stomach," someone once said. Bergensers love their seafood dishes: Fiskepudding (fish pudding), fiskekaker (fish cakes), fiskeboller (fish balls), and fiskesuppe (fish soup). Delicious renditions of such classic dishes show up on local menus with great regularity.
Any Bergen dining experience should start at Fisketorget, the fish market. Rain or shine, fresh catches go on sale here in shiny, stainless-steel stalls. The fishmongers dole out shrimp, salmon, monkfish, and friendly advice. Usually, they have steamed reker (shrimp), or smoked laks (salmon), served on a baguette with mayonnaise and cucumber—a perfect quick lunch. As for desserts and snacks, skillingsbolle, a big cinnamon roll, or sommerbolle, the same with a custard center, are both popular. Lefse is a flat cake of oatmeal or barley that has a sugar or cream filling. Like other major Norwegian cities, Bergen has international cuisines, including Tex-Mex, tapas, Mediterranean and sushi. Some Oslo celebrity chefs—for example Bølgen & Moi—have also opened restaurants here.
In a 300-year-old building on the wharf, it's no surprise that the charming To Kokker has crooked floors and off-kilter molding. Ranked among Bergen's best restaurants, it serves excellent seafood and game prepared the traditional way with a contemporary twist. The menu---think fillet of venison with blackberry sauce---changes with the season and is always based on seasonal produce.
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