Amateur – Bergen

The chef behind Amateur has trained at Michelin-starred restaurants, but chose to open something far more unpretentious in Marken. You can feel it in every move in the kitchen. The langoustine came as ceviche – fresh and precise. The shellfish soup warmed you from the inside out. And then the oxtail dish: sticky, rich and deep in a way that makes you put down your cutlery and just sit there for a moment. The entrecôte was served with bone marrow that the waiter scraped at the table – a little piece of theatre that tasted just as good as it looked.

Bergens Tidende gave six out of six hearts, and it’s hard to argue with that. The atmosphere is laid-back and the staff are informal, but the precision is impeccable. Order the fish of the day – the menu follows what the season provides. And say yes to dessert, no matter what you think about chocolate.