Prominent Kjøttbasaren
A proud part of Bergen's history Text by Vibeke Blich · All photos by Restaurant 1877
Kitchen chef and co-owner of Restaurant 1877, Christer Økland, thinks that the more people who can use Kjøttbasaren, the better. Økland does not fear competition when new and popular restaurant-concepts find their way to Kjøttbasaren, but says that either way, people do not go to eat at the same place three nights on a row. At least not the locals. – Guests might have a drink one place, go have dinner, and then back again for drinks, he suggests. A VARIETY TO OFFER Today, there are four establishments in the old and majestic stone building Kjøttbasaren where Bryggen begins. A fifth establishment opens up in the building when Bien-owners Petter Lidal and Gard Haugland soon will be serving pinchos inspired by the North of
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Spain. The new Bien restaurant will move in where the butcher shop Rivelsrud left empty in 2016, placed between coffeehouse Starbucks and Restaurant 1877. With that location, it is perfectly natural to preserve traditions and food culture. According to Økland, top floor bar Biblioteket offers a good afterwork hangout for younger adults. They have happenings and champagne in the weekends. – There is a good crowd there, the experienced chef says. Restaurant Egon on the ground floor is a concept for the masses, and does a good job providing for them, Økland thinks. DOUBLE-EDGED SWORD – 1877 is skimming the cream of all the tourists that pay the city a visit. There is of course a lot of locals that come to dine at the restaurant as well. Tourists in general plan well ahead of their journey, and often find information about which restaurants to visit. www.bergensentrum.no