Bekkjarvik Gjestgiveri – Austevoll

Twin brothers Ørjan and Arnt Johannessen could have turned Bekkjarvik into a stiff fine dining venue. Instead, they serve Bocuse d’Or-level food in an unpretentious guesthouse by the harbour in Austevoll, where seagull cries and salty air are part of the soundtrack. Ørjan won gold at the world’s most prestigious cooking competition in Lyon in 2015, and Arnt was named Chef of the Year the year before. Together they run a kitchen where the menu changes from day to day, guided by what the fishermen pull up and what grows in the heathlands around the island. Wild sheep, deer, wild garlic, and seafood straight from the fjord outside form the foundation.

We went for five courses with a wine pairing, and every dish hit the balance between simplicity and precision. Here it’s the ingredients that shine, not the garnish on the plate. The guesthouse has welcomed travellers since the 1600s, and you can feel it in the walls and in the hospitality. Book a table well in advance, and consider making a weekend of it with an overnight stay in one of the white wooden houses by the harbour.