BRYGGEN
Not many modern cities can boast of having such well-preserved historic buildings as Bergen. The wooden houses of Bryggen
lining the waterfront are proof that a history dating back to the 1300s is still very much alive. Take a stroll through the narrow alleyways and soak up the atmosphere.
On board Hurtigruten, you can really pamper your taste buds. We sail right above one of the most amazing food sources in the world: the Norwegian Sea. Using fresh seasonal ingredients, our chefs create lovely three-course dinners and bountiful buffets. Through our Coastal Kitchen concept, we also cooperate with local vendors all along the Norwegian coast. Nature's pantry is stocked with delicacies – let yourself be tempted by savoury and sweet Scandinavian treats.
CITY VIEWS THE FLØIBANEN FUNICULAR: You will rarely find a
better view than that over Bergen from atop Mount Fløyen. Few other cities in the world can boast a cityscape nestled between seven mountains and the sea. Taking the cable car to the top of Mount Ulriken is also a good option for a view across the city from another equally picturesque perspective.
Bergen's fish soup
RECIPE FROM
NORWAY 'S COASTAL KITCHEN
3 carrots ½ celeriac
1 small sliced leek 300 ml double cream ready-made fish stock 1 tbsp vinegar, 7% 300 ml sour cream ½ kg cod fillet 3 tbsp flour salt and pepper
1 can of fish dumplings (optional)
While the stock is boiling,
A LIVELY FISH MARKET THE FISH MARKET: Bergen’s famous Fish Market is
a lively market brimming with the freshest seafood from the Norwegian Sea. The bustling atmosphere of fisherman hauling their catch, an array of colours of fish and crustacean, and that familiar fragrance of the sea all combine to form an experience that cannot be missed, or forgotten.
prepare the ingredients for the soup. Cut the vegetables into thin slices or 0.5 cm wide sticks. Add the cream and veg- etables to the stock and bring to the boil. Then turn down the heat slightly. Mix together vinegar and cream and add to the soup. Stir well while cook- ing. Thicken the soup with a little flour mixed with water. Bring to the boil again and simmer for at least 10 minutes. Mayonnaise can also be used to thicken. NB! Don’t thicken too much! You're not making porridge! Cut the fish into spoon-sized pieces and add to the soup. Let the fish simmer
for around 5 minutes. Season with salt and pepper. Serve and savour each spoonful!
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