We have a wide range of menus and options for groups from 10 – 60 people. If you need help finding something that suits you, please contact us, or see our menus below.
Salted cod balls served with Wild Garlic Mayonnaise and Chives. (1,3,4,13 traces of 6,11,12,2)
Stockfish stew served with Polenta. Read more about the history of this dish at the end of the menu. (1,2a,4,13)
Served with Carrot Stew and Bacon. (1,4)
Made with thyme-pickled Sea Buckthorn and Oat Crumble. (1,2,3)
At Bryggen Tracteursted, we take pride in preserving and continuing old, traditional Bergen recipes. We believe that food culture is a vital part of history, and are therefore committed to offering dishes rooted in Bergen and the surrounding region. Our menu features several classic Bergen dishes, meticulously prepared according to age-old traditions and using the finest ingredients. These dishes are specially marked, allowing you to easily discover and savor the flavors that have been a part of Bergen for generations.
If you have any allergies, please let us know so we can help ensure your meal is a pleasant
experience.
Small, delicate dishes with distinctive flavours create a varied and flavourful dining
experience designed to be shared and enjoyed together. Norwegian cuisine, with its
many specialities, is particularly well suited to this style of dining and gives you the
opportunity to experience a wide selection of the menu. We have brought together both
well-known and rediscovered flavours, paired with carefully selected garnish.
Citrus-marinated stockfish served with lettuce from Toppe Gartneri, tomatoes from Jæren, IBEX cheese from Myrdal Gård. Apple cider vinaigrette. (4,7,10,13) (4,7,10,13)
Slow-cooked stockfish prepared according to the traditional recipe from Vicenza, Italy, with olive oil, milk, onions, parmesan cheese and anchovies and served with polenta. (1,4,7,12)
Our own version of this traditional dish made with stockfish for a richer flavour, garnished with bacon and spring onion. Homemade crispbread. (1,4,7,9) (1,4,7,9)
We prepare our creamy fish soup in the classic Bergen style, garnished with delicate fish dumplings, julienned root vegetables, served with pickled purslane from Kryddergården in Stavanger. (4,7,12, traces of 6)
Shrimps, finely chopped onions and chives in dill-flavoured sour cream, garnished with trout roe, served with rye bread. (1,2,4,7) (1,2,4,7)
Smoked herring from Bergen Røkeri served with aquavit-marinated apple julienne and horseradish flavoured sour cream. (4,7) (4,7)
Our aquavit-marinated smoked salmon from Svanøy Røykeri features premium Norwegian salmon, lightly smoked with juniper and infused with Linie Aquavit, served with spinach salad, dill and pine nuts. (4,7,12) (4,7,12)
Served in a puff pastry case with sour cream, chopped onions and chives. (1,4,7) (1,4,7)
Mild and delicate Sterling halibut served with sugar snap peas, Jerusalem artichoke chips and herb dressing. (7,4) (7,4)
Served with dill mayonnaise and fennel crudités. (3,7,10) (3,7,10)
Hand-sliced, salted and lightly smoked cured lamb, served with sweet pickled tomatoes, pickled red onion, sour cream and flatbread. (1,7,9,12) (1,7,9,12)
Flavoured with pickled cucumber, onion, beetroot and capers, garnished with egg yolk. Rye bread. (1,3,10,12) (1,3,10,12)
Served in the traditional Norwegian way with mashed rutabagas. (7) (7)
Authentic Bergen-style servelat sausage from Bønes Gårdsmat, made
according to a traditional recipe with generous amounts of Norwegian beef,
served with caramelised onions, pea purée and coarse mustard. (7,10) (7,10)
Flavoured with seaweed seasoning and served with Jerusalem artichoke chips. (7,13) (7,13)
Tomatoes from Jæren served with lettuce from Toppe Gartneri, shallots and apple cider vinaigrette. (10) (10)
Served on tomato-and paprika chutney. (7,8) (7,8)
We use flavorful Norwegian vegetables like Jerusalem artichoke and beetroot, which are excellent choices for vegetarian dishes. Jerusalem artichoke, a root vegetable with a mild and nutty flavor, has long traditions in Norwegian cuisine. It was cultivated in Norway as early as the 18th century and was an important part of the diet before potatoes became more common. Jerusalem artichoke is perfect in soups, purées, and oven-baked dishes, providing a delicious and natural taste to a plant-based meal. Beetroot is another Norwegian vegetable that is both flavorful and nutritious. It has a sweet and earthy taste that adds depth and richness to a variety of dishes. Beetroot is rich in vitamins, minerals, and antioxidants.
Flavored with Shallots, Capers, and Mustard Seeds. (8,13)
Lamb's Lettuce served with seasonal Vegetables. Honey Vinaigrette.
Served in a puff pastry case with sour cream, chopped onions and chives. (1,4,7)
Mild and delicate Sterling halibut served with sugar snap peas, Jerusalem artichoke chips and herb dressing. (7,4) (7,4)
Served with dill mayonnaise and fennel crudités. (3,7,10) (3,7,10)
Flavoured with pickled cucumber, onion, beetroot and capers, served with egg
yolk and rye bread. (1,3,10,12) (1,3,10,12)
Served with raspberry compote. (3,7,GELATINE)
Served with carrots from Brimse gård, steamed potatoes and egg butter. (7,3,4) (7,3,4)
Stockfish from Halvors Tradisjonsfisk served with tomato and paprika chutney and steamed potatoes. (4,12) (4,12)
Whole mountain trout prepared with lemon and dill, flavoured with wild garlic butter and served with cucumber salad, steamed potatoes and sour cream. (4,7,12)
Stuffed with brown goat cheese and served with turnips, brussels sprouts, oven-baked potatoes, creamy game sauce and sweetened lingonberries. (7,12) (7,12)
Served with roasted parsnips and carrots, pickled red onions, roasted potatoes, and a blackcurrant flavoured port wine sauce. (12) (12)
Served with seasonal vegetables, oven-baked potatoes and a creamy mustard sauce infused with cider. (7,12) (7,12)
Served with rhubarb compote and homemade crispbread. (1,7) (1,7)
Fresh sourdough bread and traditional Norwegian flatbread served with mountain butter and wild garlic butter. (1, 7) (1, 7)
Served on vanilla cream and wipped cream, garnished with nuts. (1,3,7) (1,3,7)
served with raspberry compote. (3,7,Gelatine)
A summer-inspired take on the classic Norwegian dessert “Tilslørte Bondepiker”, with rhubarb compote mixed with sugar, cinnamon, and bread crumbs, and topped with whipped cream. (1,7) (1,7)
With raisins, almonds, apple compote and whipped cream. (1,3,7) (1,3,7)
Our signature dish «Bacalà alla Vicentina» has a long history dating back to the time of the Hanseatic League when the Germans controlled the export of stockfish at Bryggen in Bergen. The «Confraternita del Bacalà alla Vicentina» is the organization that has taken on the task of preserving and spreading the recipe for the dish, which is one of Italy’s defined national dishes. Only a few restaurants have been honored to officially prepare «Bacalà alla Vicentina», and Bryggen Tracteursted is one of two restaurants in Norway.
The Italian merchant Pietro Querini from Venice sailed in 1432 from Crete and, after a shipwreck in the North Sea, ended up on Røst, one of the islands in Lofoten. Some of the crew perished, while a few managed to save themselves on one of the islets until they were rescued by the inhabitants of a nearby island. The survivors were welcomed, fed, and cared for.
Here, Pietro Querini discovered that the inhabitants had a strange way of preserving fish. They dried the fish in the air for several months until it became as hard as a stick.
When the Venetian merchant returned home after a long journey, he brought with him this peculiar stockfish. The raw materials were quickly exchanged for other foodstuffs and services in Venice. It was particularly popular among the less affluent population, as stockfish was easy to store, yielded high returns in trade, and had low cooking costs. Thus, stockfish found its way to Italy and is preserved to this day in the dish «Bacalà alla Vicentina». Today, most Norwegian stockfish goes to Italy.
Querini was likely not the one who introduced stockfish to Italy; that is a myth. But the story is exciting nonetheless. Venetian merchants already traded in England and Flanders, where stockfish was an important raw material and was already known before Querini’s shipwreck in the North Sea. However, he and his crew were likely the first to witness firsthand how stockfish was made.
