Bergen, Norway

Set with Bergen’s Kode 4 art museum, slick-yet-casual Lysverket introduces diners to the past, present and future of Norwegian cuisine. It’s the brainchild of local boy Christopher Haatuft, who cut his teeth in the US at Per Se and Blue Hill at Stone Barns. Finding New Nordic ethos restrictive, he combines modern technique with the finest ingredients from the fjords. The result is creative, witty and sublime. Think old-school Bergen fish chowder elevated by leek oil and scallops full of fjordic flavours like pine buds, pickled rhubarb and black garlic.

Key Information


Rasmus Meyers Allé 9, Nygård, Bergen, 5015 Bergen

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