Norway is known for its high rainfall….and higher yet prices.
So we didn’t take lightly to booking at Norway’s best seafood restaurant Cornelius. But then again, how often do you get to visit a seafood restaurant that is surrounded by Fjordlands and only approachable by boat? Exactly.

Getting there

Just a 25 minute boat trip from the city of Bergen’s Wharf, shed number 8. We picked the evening time slot of 18.00 giving us at least 3 hours of dining experience before we are ushered out again for the 22.30 departure. Remember even in February, it doesn’t get dark until around 22.00 so the trip home feeling a bit tipsy, sailing under Bergen’s Sotra bridge was beautiful.

The Restaurant

You only need to check out the high reviews on trip advisor to realize this is a once in a lifetime dining experience. Situated in the heart of Fjord land on the Island of Bjoroy. Modern yet rustic in design, Cornelius can fit up to 300 diners in completely different dining rooms which seem to all blend in a mass of wooden white washed slats, boardwalks, giant tanks filled with Urchins and glass encased seating areas. The floor to ceiling glass panes give panoramic views over the fjord with its many islands and an outside decking area conceals pools where the shellfish are kept fresh in grey Fjord waters.

The Food

The menu is Meteorological meaning it is carefully planned pertaining the wind and weather which is said to effect the quality of the produce!
Lobster, Crab, Oysters, Sea Urchins, Langoustines and Mink Whale being some of the typical servings at Cornelius. Also Fiskesuppe, Norway’s traditional dish as its name suggest is fish soup.We were suprised by how many Norwegian words we could actually read phonetically and understand!

Menu

The menu itself is set depending on the season and hosts many aspects of traditional Norwegian delicacies including mink whale.
Norway has an allowed quota of 1,286 a year. You will need to be aware that on arrival you will be asked if there are any delicacies that you do not wish to eat or any allergies that they should be aware of. This is due to the taster menu which will only be known to you upon the plates arrival and your waiter/ waitress describing in detail where the produce has come from and the most fitting wine to drink with that dish. Whale never came to mind and I couldn’t bring myself to eat it. Make of that what you will.
Portions are on the smaller side but each dish comes out with bread freshly baked that day.

Shellfish’s legendary chef Alf Roalds can also be booked to give you a talk about how it all started and you will get to sample the freshest shellfish and the restaurants own cured smoke Salmon. Cornelius had a fine wine selection and even its own cavern built into the rock of the island and kept naturally cool.

Prices for the 5 course NOK 1245.