In this short break you get to taste the life along the coast - with dishes inspired by the season’s produce.

Included in this package:

• 2 nights at Opus XVI in Bergen
• 3 course dinner at Restaurant Opus 16
• 5 course "Bergen menu" at Bryggen Tracteursted
• 1 night at Bekkjarvik Gjestgiveri
• 4 course dinner at Bekkjarvik Gjestgiveri
• Breakfast

After a good night’s sleep and a lovely a la carte breakfast you are free to explore the city. Centrally located in the heart of Bergen, the hotel is perfect for visitors who want to experience the culture and nature of the city. The historical Bryggen, the Fish Market, and the famous Fløybanen, which takes you to the top of Fløyfjellet in just 10 minutes. See more activities here.

The next morning after breakfast your journey continues to Bekkjarvik and Bekkjarvik Gjestgiveri. The drive to Bekkjarvik takes approximately 2 hours. See directions here. It is also possible to take the speedboat/katamaran to Bekkjarvik. The boat departs several times a day between Strandkaiterminalen in Bergen and takes about an hour. See Skyss.no for scheduled departures, or contact the hotel for more information.

The nature surrounding Bekkjarvik is as rough and rugged as it is generous. Old Norwegian sheep and deer are grazing along the beautiful surrounding forests and heather moorlands. At Bekkjarvik Gjestgiveri you will sleep well. With a warm and cosy atmosphere set against the ocean this is a unique and special place.

The guesthouse has served herring and pollock, lamb and soups, flatbread, kringle (pretzel) and sweets since the 17th Century. The ingredients are the same, but the combinations vary. The sea is still generous, and the nature right on the doorstep, shares willingly from its abundant pastures. The evening menu served from 5-10 pm changes every day and depends on the local ingredients the kitchen has available and receives on a daily basis.

Bekkjarvik are especially proud of their chefs, Ørjan and Arnt Johannessen, who both have the highest honours for their achievements within the culinary profession. Ørjan with his gold medal in Bocuse d’Or in Lyon in 2015 and Arnt with the highest recognition given by Norges Kokkmesteres Landsforening (the Norwegian Chefs Association): Årets Kjøkkensjef (Chef of the Year) 2014. Sit back, relax and enjoy the flavours!