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Lysverket sits inside Bergen's KODE 4 art museum, and you eat looking out over the Lille Lungegårdsvannet lake, which is a setup most fine dining rooms would invent if they could. The chef works the room himself, table to table, which keeps a Michelin-starred tasting menu from feeling like a ceremony. The cooking is rooted in Norwegian produce and technique, with a modern hand that never loses sight of where it is.
The awards strongest first
- Michelin Guide 1 Star
- White Guide Masters Level · White Guide
One number, weighted & current 91
How we scoreThe dishes from the writeups
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Bluefin tuna crudo
“Dishes are informed by Norwegian produce and recipes, with an added modern touch; you’ll find the likes of bluefin tuna crudo with beetroot, tiger’s milk, horseradish and phytoplankton oil.”
Michelin Guide
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