This was my first visit to this incredible place, carved into the rocky sides of an island around 15 minutes by boat from Bergen. It is almost like the setting from a Bond Movie, exclusive and alluring, a mysterious location that seems to promise either a wonderful meal, or possible kidnap!
Thankfully the focus is on food, something the owner, chef and sommelier will talk to you at length about, not in an oppressive and dull way but with a gift for humour that would grant them a TV series in the UK. Alf, the Crocodile Dundee owner will regale you with tales of diving for Scallops in between explaining the benefits to the libido.
Later on the Swedish sommelier joined in with a full run down of how the place really came together in spite of some bad luck, with loads of humour.
The food, well, the focus is on seafood, locally caught and sourced, much of it dived for by the owning team. There are tanks all over the place filled with Lobster, Scallops and oysters all kept in perfect conditions to give you, the customer, maximum taste and enjoyment. And my goodness, what quality, it is utterly superb and must rank amongst the best I have ever enjoyed.
Of course, good food can become great food with the right wines and this is where the sommelier does his thing, the cellar is extensive but filled with personal choices, exclusive wines found in out of the norm places and the effect is astounding. Rielsing is not normally a favourite of mine, but their choice was just perfect.
I can honestly say that in terms of dining experience, this ranks amongst the best I have ever enjoyed. If it was in Central London or Paris, it would be booked up for years in advance, it really is that good.
The price is perfectly acceptable for this kind of experience. I'd say it suits conference, incentive and just about any group and would work a treat for a romantic evening with a twist. Certainly, as Alf will tell you, the effects of that seafood will kick in just about the time you leave the return boat. A good night therefore, need not end when you leave...
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