Scan Magazine | Restaurant of the Month | Norway
“We call it ‘a meteorological concept’,” Sætre explains. “The weather and natural conditions are in charge, and we always serve up the very best fish we can get that day. On a cold and windy day, we make sure that the food is particularly hearty, with hot, warming sauces, and on warmer summer’s days, we keep it light and fresh.” With a wine cellar of over 7,000 bottles of wine, it promises to be an impressive all-round gastronomic experience.
aquaculture tradition first-hand. “We’ll tell them about the local fishing culture and show them exactly how the fish is smoked. They get to taste cod or salmon straight from the smoking oven, as well as our special fish chowder,” says Sætre. During two hours of walking and talking, with treats for the eyes as well as the taste buds, the guests get a refreshing break from the fine dining environment of the cruises to soak up the real deal of aquaculture.
Walking and talking
“I also keep some cages of a type of small hake fish unique to the local area, which, upon the cruises’ arrivals, we cook in front of the visitors and serve with butter and a special Norwegian flatbread.” And with
A recent development is a collaboration with local cruise companies, offering a package deal that gives cruise guests the opportunity to experience the Norwegian
each food sample comes a story or two from the founder himself. Sætre’s love of and knack for storytelling permeates the entire experience of Bjorøy and Cornelius Restaurant, from the moment visitors step off the boat from Bergen on the mainland and are told the story of how the little island was first acquired, to the high-technological devices that show how the food reaches the plate, every step of the way, and the food itself, which tells a tale not only about Sætre’s passion for fish farming but also about local history and culture. Every restaurant has a story – but why settle for just one?
FACTS: How to get here: Boats leave Dreggen Quay in Bergen city centre every evening at 6pm and return at 10.30pm or 11.30 pm. Package deals: Boat return ticket plus meteorological three-course meal: 845 NOK per person; or ‘Holmen Spesial’, including boat return ticket, a talk about seafood, food samples from the tanks and aquariums, and meteorological three-course meal: 1045 NOK per person. Sail-away menu: Available upon request, including lobster, crayfish, shrimps, mussels, crab etc. Prices vary.
For more information, please visit: www.cornelius-restaurant.no
Issue 67 | August 2014 | 77