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 suffer from allergies, please contact us so we can help make your meal a
pleasant experience.
Small, delicate dishes with distinct character provide a rich and flavorful meal, and the serving style is a social experience! Norwegian cuisine, with its many specialties, is particularly well-suited for this type of serving and gives you the opportunity to taste a large part of the menu. We have brought forth known and forgotten flavors, combined with the right accompaniments.
Served with shellfish sauce and flavored with chervil. (3,4,5,6,)
Served with polenta. Read more about the history of this dish at the end of the menu. (1,2a,4,13)
Our own version of Plukkfisk made with stockfish, which gives it an extra good flavor, served with bacon, spring onions, and homemade crispbread. (1,2a,2c,4,11)
Garnished with shellfish and vegetable julienne. (5,6,7)
Served on light potato cream with red onion, browned butter, and lefse. (1,4,8,2a)
Served with spinach and pickled delicacy onions. (1,3,4)
Served with fennel compote and Jerusalem artichoke chips. (4)
Served with wild garlic oil and seaweed. (1,4)
Served with dill mayonnaise, beetroot foam, and dried raspberries. (3,4)
Served with dill mayonnaise and fennel compote. (4,13)
Served with pickled tomato and celery, beetroot cream, and flatbread. (1,2a,2b,2c)
Flavored with pickled Cucumber, Onion, Beetroot, and Capers, served with Egg Yolk and Rye Bread. (2a,2c,3,13)
Served with scorzonera root, pickled onion, and lamb jus. (13)
Served with beetroot, carrot purée, and raspberry vinaigrette.
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.
With Jerusalem Artichoke Chips and Seaweed. (1,13)
Flavored with Shallots, Capers, and Mustard Seeds. (8,13)
Lamb's Lettuce served with seasonal Vegetables. Honey Vinaigrette.
Served with dill mayonnaise, beetroot foam, and dried raspberries. (3,4)
Served with root vegetables, potato purée, and lamb jus. (1,2a)
served with dried raspberries. (1,2a,2b,2c)
Served with spinach, a variety of carrots, boiled potatoes, and egg butter. (1,3,4)
Served with tomato and bell pepper chutney and boiled potatoes. (4,13)
Stuffed with brown Geitost cheese and served with baked celery, Brussels sprouts, oven-baked potatoes, a creamy game sauce, and aquavit jelly. (1,7,13)
Served with root vegetables, potato purée, and lamb jus. (1, 2a, 13)
served with fried mushrooms, pickled vegetables, kale, and Jerusalem artichoke crisps. (1)
served with apple compote and homemade crispbread. (1,2a,2c,13)
Sourdough bread and Flatbread served with two types of Butter. (1, 2a, 2b, 2c)
Served with dried raspberries. (1, 2a, 2b, 2c)
Served with raspberry compote. (1,GELATIN)
Traditional Norwegian apple dessert made from apple compote, sugar, cinnamon, and crushed rusk topped with whipped cream. (1,2a)
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.
