• Worth trying

    Lysverket

    Masters Level 83
    BarBrunchChambre separéeBar menuBanqueting roomsTables outsideWheelchair accessVegetarian dishes

    During this last year Lysverket has seen several changes: The nightclub concept is gone, lunch is back on the menu, and the front of house team has been strengthened. But even if the DJ is gone, the dining experience is as rough and informal as ever. Rough and informal are two words that also describe the premises. The restaurant is dark and stylish with handmade Danish wooden furniture, industrial ceilings and rough concrete floors. The museum is one of Bergen’s most stylish buildings, and once produced the city’s power. Lysverket is still pumping out energy to this day. With its neo-fjordic concept they have moved the boundaries of traditional Western Norwegian cooking and put Bergen on the international gastronomic map. The meal starts the same way as on our last visit, with a classic succession of small homages to tradition: a warm fish pudding, a taste of mackerel cream on rye bread, and a miniature Nordic kebab made with pickled salted herring. The last nibble before we commence with the menu is a classic Bergen-style fish soup. In keeping with tradition the soup is creamy and acidic with tiny bits of vegetables, but without the characteristic fish balls. The soup is served in a small bowl so you can slurp it up – this is not a place for the prim and proper. The Lysverket menu is a natural result of the restaurant’s location in Western Norway. Instead of writing a menu of ingredients that then need to be sourced, the kitchen works in the opposite way. The natural fauna and the soil of the supplying farms dictates what meat and produce they receive. The first course on the menu is grilled shiitake from Trondheim, layered with raw scallops from Øygarden. Last summer’s salted plums from Hardanger are strewn on top, adding acidity to the smoked, toasted mushroom and the sweet and pure scallop. Hake from the Osterfjord is served with 
flowersprouts and sea belt seaweed. The restaurant staff pick up fish on the quay in order to get the freshest fish, enabling them to serve it 24 hours earlier than they otherwise would be able to. The result is fish that melts in your mouth like fresh cream. With the exception of the Chablis Premier Cru from Billaud-Simon, the recommended wines harmonise well with the food. The wine menu is good value for money and follows a classic but not very exciting theme. For a more stirring experience, request some input from the knowledgable bar staff. As a non-alcoholic alternative pairing with the Mangalitsa pork, we are offered a crisp drink of celery, ginger and pear juice with fresh flavours to fight this rich dish. It is an interesting experience to taste how this drink and a deep pinot noir with tannins both lift the pork in very different ways. As a part of the KODE art museum, the restaurant has a lunch menu that interprets the present art show, and a dinner menu that is defined by the best produce from the local flora and fauna of the west coast of Norway. Lysverket continues to develop towards an even more defined identity than before.

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The Nordics

The Nordics

By White Guide

The Nordic countries are a geographical and cultural region in Northern Europe and the North Atlantic...


The Baltics restaurant scene continues to evolve through passion and drama

The Baltics restaurant scene continues to evolve through passion and drama

The Top 30 Baltic restaurants of the year were announced tand live today at an event November 12 in Tallinn, Estonia. The list features eight new entries, of which five opened their doors during the year and three made it all the way to the Top 8. In all the Master Level segment expanded from 10 restaurants last year to 16 across Estonia, Latvia, and Lithuania. On the flipside, three of last year’s Top 30 are no longer in business.


The Baltics restaurant scene continues to evolve through passion and drama

The Baltics restaurant scene continues to evolve through passion and drama

The Top 30 Baltic restaurants of the year were announced tand live today at an event November 12 in Tallinn, Estonia. The list features eight new entries, of which five opened their doors during the year and three made it all the way to the Top 8. In all the Master Level segment expanded from 10 restaurants last year to 16 across Estonia, Latvia, and Lithuania. On the flipside, three of last year’s Top 30 are no longer in business.


The Baltics restaurant scene continues to evolve through passion and drama

The Baltics restaurant scene continues to evolve through passion and drama

The 2019 Top 30 Baltic restaurants were announced by White Guide Nordic on November 12 in Tallinn, Estonia. The list features eight new entries, five of which opened this year and three of which made it all the way to the Top 8. In all, across Estonia, Latvia, and Lithuania, the Masterclass Level increased from 10 to 16 restaurants. On the flipside, three of last year’s Top 30 are no longer in business.


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THE GLOBAL GASTRONOMY AWARDS 2018

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David Thompson is awarded the Global Gastronomy Award 2018

David Thompson is awarded the Global Gastronomy Award 2018

GLOBAL GASTRONOMY AWARD:
A pioneer in culinary anthropology, bringing the past into the future.

For the 12th year running, the White Guide proudly presents the Global Gastronomy Award. Awarded to a chef or other figure within the world of gastronomy whose effort and vision has made him or her a role model and source of inspiration to others, the prize recognizes individuals who are moving gastronomy forward – and beyond.

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