Location: Bergen, Norway
Visit Date: June 25, 2019

The Worlds 50 Best

"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."

Food

King Crab Tarte & “Tiny Kebab”: Sea Urchin Butter paired
Green Asparagus | Endive Salad | Sauce Paloise
Grilled Broccolini | Dried Egg Yolk | Miso Vinaigrette | Garlic Sauce
(+199 NOK) Sturgeon Caviar Baerii “Chawan Mushi” | Quince
Roasted Øygarden Scallop | Nasturtium Purée | Salted Cherry
Roasted Red Fish | Tomato | Grilled Sucrine Lettuce | Pil Pil Sauce
Homlagarden Chicken | Grilled Shiitake | XO Sauce
(+199 NOK) Pan | Stavanger Ysteri | Black Truffle | Porcini Blinii
Chocolate Moussee | Bay Leaf Ice Cream | Coffee Caramel

Sturgeon Caviar Baerii “Chawan Mushi” w/Quince

MICHELIN Guide’s Point Of View

“A large, stylish restaurant located in a 1930s art museum overlooking a park and a lake. Modern dishes come with a pleasing simplicity, with the focus on fish and seafood – and sharing is encouraged. The young team provides warm and engaging service.”