Marg & Bein – Bergen

The ox cheeks at Marg & Bein fall apart with a spoon. The meat is slow-cooked until silky soft, served on a rich mashed potato with a deep demi-glace, spring onions and flat-leaf parsley. It is simple food, but executed with a precision that makes you lean back in your chair and just breathe out.

The restaurant on Fosswinckels gate follows a nose-to-tail philosophy where the whole animal is used, from cheeks and marrow to tongues and tails. The menu changes with the seasons and is built on Norwegian produce and locally sourced ingredients. The interior is unpretentious and cosy, with an atmosphere that feels more like a neighbourhood living room than a fine-dining restaurant. The wine list is surprisingly extensive, with a good selection of natural wines and Norwegian craft ciders that pair perfectly with the rustic dishes. Book a table in advance, especially at weekends. Closed on Mondays.