My third visit at Kitchen and Table Bergen yesterday. Together with two friends, I concluded a day in the city with dinner at this restaurant, located on the first floor of Hotel Admiral, longside Vågen in Bergen city centre.
5 minutes to walk from Torgallmenningen and 10 minutes from Bryggen, you find this rustic, Manhattan inspired Scandinavian restaurant. Windows allows you to enjoy the activity in the bay, ranging from paddlers in their kayaks to passenger catamarans and supply ships waiting for their next voyage. In spring and summer, you can also get a table outside, litterally sitting on the dock of the bay.
To arrive in the restaurant, we have to pass by the hotel lobby and hotel bar and on this specific day, we were met by a not fortunate smell; a mix of unventilated air, the many cups of automat coffee "brewed" by the hotel guests and some kind seaside smell, a combination that would have improved by letting in some fresh air.
We had an early reservation and the smiling and joking head waiter showed us to a nice table by the window. The restaurant is rather big, but is furnished to create more intimacy, so that there is no feeling of dining in a hall or cantina. Shelfs with a mix of necessary and decorative elements surrounds the seating areas delicately put together in grey tones.
We were immediately offered something to drink and got a bottle of tap water whilst waiting to deside. The menus are not too extensive, but offers a variety that should include something for everyone. Our waiter was helpful in assisting us, both explaining the details of some of the dishes and giving his personal recommendations. In the end two of us landed on the halibut with baked tomatos, potatos, carrot purée and selleri roots followed by a recommended bottle of Chilean white wine, while the third choose a vegetarian spaghetti dish and beer. The food was served quickly without delay reducing its temperature.
The halibut was cooked to perfection and the combination on the platter made up a extremely tasteful combination where no elements were fighting with the others. Delicious!
The waiters gave us time between the dishes, which suited us well, as none of us feels comfortable with service provided solely for efficient customer handling.
For dessert the chocolate was the safe bet for all three girls; a cofectionary cake with caramell fudge and passion fruit sherbert.
Although I prefer service that allows time for good conversation between the dishes, I am guessing that the restaurant was slightly understaffed on a Saturday night and that guests with less time available could be slightly annoyed by the wait before staff came to clear the table. However; the variety and quality of the food offered and served are good reasons to go dine at Kitchen and Table in Bergen. read more