Holberg-Stuen
Torgalmenningen 6
About
One floor above street level, this restaurant was established in 1927 midway between the harborfront and Ole Bulls Plass. It was named in honor of the 18th-century writer Ludvig Holberg. He divided his time between Bergen and Copenhagen, and both cities ferociously claim him as part of their cultural heritage. The setting is much like a tavern, with beamed ceilings, an open log fire, lots of exposed wood, and a vivid sense of Old Norway. Some of the most intriguing menu items include grilled stockfish with a bacon and a cabbage stew or else grilled salmon with new potatoes. A local favorite is the pan-fried monkfish with cured ham and a sour cream sauce, or else a shank of lamb in a Provençal sauce. The all-time favorite is sirloin of beef in a red wine or else a pepper sauce. This is a longtime favorite; come here for old-fashioned flavors, not trendy experiments.
