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Lysverket in Bergen Nordic Restaurant by Chef Christopher Haatuft

Sponsored by Visit Bergen

Lysverket was long rumored as the hottest Michelin-star candidate in Bergen. Perhaps because of head chef Christopher Haatuft’s background from high-end restaurants like the three-starred Per Se in New York. That rumor may well be the main reason why Lysverket is the only Bergen restaurant mentioned in the French guide at all (with a Michelin plate) – because I can’t see any other reason for the lack of company. It’s time to kill this idea, both for the sake of the restaurant and its guests. Lysverket’s service is too informal (sometimes whimsical), and the food is just not Michelin star style, in my experience. Instead, see Lysverket as a good Nordic restaurant with an optional tasting menu, and, possibly, the best Bergen-style fish soup in the city. Haatuft is passionately obsessed with his local suppliers. He invented the term Neo-Fjordic cuisine, originally intended as a joke, but the word stuck. Although, these days, Haatuft wants fewer restrictions in his kitchen.

Looking for more great spots for food and drinks in Norway’s second capital? Check out my foodie map of Bergen.

Lysverket has an idyllic location along Lille Lungegårdsvannet
Lysverket has an idyllic location along Lille Lungegårdsvannet

The passionate and outspoken chef Christopher Haatuft
The passionate and outspoken chef Christopher Haatuft
Welcome cocktail
Welcome cocktail
Nordic snacks served tapas style
Nordic snacks served tapas style
Bergen-style fish soup – possibly the best in town
Bergen-style fish soup – possibly the best in town
Grilled mussels with XO vinaigrette
Grilled mussels with XO vinaigrette
Mackerel with smoked strawberries and cucumber marinated in pine shoot vinegar
Mackerel with smoked strawberries and cucumber marinated in pine shoot vinegar
Grilled broccolini with bottarga and pickled radishes
Grilled broccolini with bottarga and pickled radishes
Deep-fried crab dumplings
Deep-fried crab dumplings
Clipfish with grilled shitake mushroom from Trondheim and hazelnuts
Clipfish with grilled shitake mushroom from Trondheim and hazelnuts
Pan-fried cod, grilled kale & mustard sauce
Pan-fried cod, grilled kale & mustard sauce
Pork, barley risotto & red cabbage
Pork, barley risotto & red cabbage
Seabuckthorn cream, söl seaweed ice cream with meringue, and croquant
Seabuckthorn cream, söl seaweed ice cream with meringue, and croquant
Cake for petit four
Cake for petit four
My dining companion this evening – Bergens Tidende's food critic Amanda Bahl
My dining companion this evening – Bergens Tidende’s food critic Amanda Bahl
Disclaimer

This was part of a sponsored trip by Visit Bergen. The sponsor had no influence on the content of this article. I received no monetary payment.

Anders Husa

I am Anders Husa – a foodie living in Oslo. I eat at the best restaurants in Oslo, Copenhagen, Stockholm and the major food destinations in the world. I share my foodie stories here.

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