Bryggen Tracteursted / Bergen

Bryggenstredet 2 Bergen 5003
+47 55 33 69 99
Opening Hours
Tue, Wed, Thu, Fri, Sat 17:00 - 22:00

Innerst på Bryggen – i Bryggestredet – finner du Bryggen Tracteursted, med respekt for de historiske omgivelser og med ambisjoner om å gjeninnta sin plass blant Bergenske kvalitetsrestauranter. Svensgårdens Schøtstue – anno 1708 – er fredet og den eneste som fortsatt står på sin opprinnelige plass. Selve ordet Schøtstue (skytningsstova) er avledet av det å skyte sammen til måltidet og også opprinnelsen til hilsenen ”takk for skiftet” i Bergen. Bryggen Tracteursted tilbyr à la carte Restaurant i Schøtstuen, Skjenkestue med smakfulle småtterier, en intim Friluftsrestaurant i bakgården og uteservering i Bryggestredet. Bryggen Tracteursted består av Svensgårdens Schøtstue, Ildhuset som representerer Schøtstuens kjøkken samt Skjenkestuen i 1 .etasje og Høyloftet i 2. etasje. Vi serverer moderne mat inspirert av bergensk og hanseatisk matkultur.

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Tips from the Net @ Bryggen Tracteursted
Paul Vilanou en
If you are looking for more traditional Norwegian fare, rather than the seafood dining around the fish market area, then try the small plate 'tapas' menu. Restaurant is comfortable and rustic. GooglePlace - September 2017
Marinka Shuval ru
Ресторан находится в районе где деревянные дома, которым 300 лет! Foursquare - July 2017
Priya Tungrus en
Nice courtyard at the back. Away from the crowds along the harbour. Try the tapas - a cured meat selection Foursquare - July 2017
James Gould en
Excellent pan fried goat cheese sandwich. GooglePlace - June 2017
Albert Gomperts en
Jan Magne Fosse told us to try this place as it was one of the oldest restaurants in Bergen. We were a little worried when we entered as it was relatively quiet, but when we sat down at our perfectly dressed table and realized how pleasantly warm the dining room was our fears were dispelled. The restaurant offers a tapas formula, which we misunderstood as meaning a first course and second course. We ordered three tapas. We both tried the three types of herrings, and the smoked herring, but my partner opted for the smoked trout, while I had a tin of King Oscar's sardines. What can I say; the herring was absolutely delicious, firm pieces in dill oil, tomato sauce and in pickled onions, each type pleased. The smoked herring too was lovely. The sardines are apparently a Norwegian speciality and the secret is that they are not sardines at all but young herring! All with a glass of delicious aquavit. For mains I tried the Prince's cod, which turned out to be a portion of very fresh cod served with a piece of lobster, in a fine white sauce. Very nice indeed. We shared a dessert, as we'd had enough to eat, but here too the berries marinated in aquavit proved to be a fitting end to a memorable and reasonably priced meal. Thank you very much! GooglePlace - May 2017