Bark – Bergen

The menu at BARK is small, and that’s exactly the point. Head chef Calle and his team work with whatever comes through the door that day, from local fishermen, divers, hunters, and farmers. The result is Nordic à la carte where every dish feels considered without being pretentious. We went for five courses with wine, and it was the crayfish and the fish of the day that stayed with us: perfect temperature, clean flavours, and a balance of salt, acid, and fat that showed the kitchen is in full control.

What elevates BARK beyond the food is the atmosphere. The venue on C. Sundts gate has an informal warmth that makes it just as natural to drop in for a glass of wine as to settle in for the whole evening. The staff know their wine lists and recommend with enthusiasm without being preachy. Book a table in advance, especially for the weekend, and feel free to start with fries and tartare while you wait for the rest.