Bryggen Tracteursted invites you to a festive Christmas party experience at historic Bryggen.
Make the pre-Christmas season truly special with a Christmas dinner at our restaurant. In our charming and traditional premises, you will be served classic Norwegian Christmas dishes, prepared with pride, solid craftsmanship, and ingredients from selected local suppliers. The atmosphere at Bryggen, combined with delicious flavors and welcoming hospitality, creates the perfect setting for an unforgettable evening with colleagues, friends, or family.
From November 6th to December 21st, we offer two different menus:
Welcome to Christmas dinner at Bryggen – a combination of tradition, quality, and true Christmas spirit.
Served with Jerusalem Artichoke Crisps and Seaweed.
Served with yellow and green Pea Stew, Bacon Fat, Mustard.
And/Or
Served with Rutabaga Mash and Rib Fat.
And/Or
Served with Red Cabbage and Christmas Sauce.
And/Or
With homemade Red sauce
3-course menu - incl. Coffee/tea
2-course menu - incl. Coffee/tea (Main course and dessert)
Served with Mussels, Spinach, and Herb Oil
And/Or
Served with Carrot Stew and Seaweed Butter
And/Or
Stuffed with brown Goat Cheese and served with fresh Vegetables, Carrot Purée, Game Sauce, baked Potatoes, and Rowanberry Jelly.
A Christmas version of the classic Norwegian dessert with Plum Compote and Gingerbread Crumbs
3-course menu - incl. Coffee/Tea
2-course menu - incl. Coffee/Tea
Do You Have Questions or Want to Make a Reservation? Contact Us
In Norway, we are very traditional, especially during Christmas, and still uphold Christmas traditions that have roots all the way back to pagan times. Upholding such traditions is important to us, and at Bryggen Tracteursted, we serve during the pre-Christmas season:
Which has a long, unbroken tradition as Christmas food, especially in Western Norway. Traditionally, the fresh lamb ribs were first dry-salted or placed in brine for a couple of weeks. Then they were hung to dry in an airy and cool place in the storehouse. In their dried state, the ribs were very long-lasting. Pinnekjøtt was a feast dish, and especially associated with Christmas. In many places, it was the Christmas Eve dinner itself. In other places, Pinnekjøtt was served midday on Christmas Eve and also often on one of the other festive days during Christmas.
Why and when dried fish began to be treated with lye is unclear, but it is an old tradition. A legend says that a stock of dried cod burned down after a lightning strike.
The dried cod was left in the ashes, which became wet in the subsequent rain, and ash is alkaline. At that time, people ate food that was merely unappetizing and not poisoned, and the fish was probably then thoroughly washed in clean water to remove the worst of the soot. Thus, Lutefisk was born. The oldest printed Danish cookbook, however, states that if one does not have time to soak the dried cod long enough, a handful of ash in the boiling water can reduce the cooking time. This might say something about how Lutefisk was developed.
All our guests should enjoy themselves during the Christmas season, and we serve a wide selection of fish, meat – and vegetarian dishes in addition to the traditional Christmas food.
