Bergen is Norway’s second largest city. On Bryggen, the old wharf of Bergen, listed on the UNICEF World Heritage list, you find several excellent restaurants. If you’re looking for fine dining in Bergen, we recommend To Kokker (Two Chefs), a hidden gem among the characteristic ancient wooden urban structure once common to Northern Europe.
To Kokker has maintained a ranking as one of Bergen’s over the top restaurants for several years. Here ancient architecture, gastronomy and history are united into harmony and you can indeed experience the past and the present in one setting. Headwaiter Leif was serving us this evening, and was very supportive explaining us about ingredients and wine. Wine is important at To Kokker.
We enjoyed 10 delicious dishes in this comfortable setting this evening. We had two appetizers, fish eggs served with onion and sour cream and a goose liver terrin with figs. To accompany the two dishes were a Sancerre David Sautereau and Hugel Gewürtztraminer, respectively.
To Kokker is an innovative gourmet cuisine, where the basis is the old wooden buildings’ history and seasonal produce from the Norwegian west coast area. The two chefs this evening were Patrick and Daniel. The past and the present are this united on the plates.
After the appetizers, charming and modest Leif served us Jerusalem artichoke soup accompanied by Chablis Jean Collet & Fils and Mussels soup and Riesling Mineral Johannishof in the glass.
Ever since the intrepid King Olav Kyrre founded the city in 1070, Bergen has attracted people from all quarters of the world. Bergensers travelled abroad and learned and so Bergen has become a melting-pot of cultures.
The dinner continued with a raw orange sorbet with lomencillo.
The main dishes were steamed halibut served with a sauce of spinach and fillet of deer served with a wild creamed sauce. These tasty dishes were brilliantly accompanied by Bourgogne Domaine Michelot and Domaine Gallety, respectively.
For dessert we were served an almond Panna Cotta with raspberry with a glass of Beerensaulese Geil and a Brownie with orange with home-made vanilla ice and a glass of Recioto della Valpolicella.
10 servings later we were so pleased, not only by the food but the whole experience. To enjoy a supreme dinner in premises almost 300 years old is a rare experience. To Kokker in Bergen deserves attention from food lovers all over the world!
We recommend advance table reservation.
Fine Dining in Bergen, Norway, written by Tor Kjolberg
All photos: Tor Kjolberg