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Nordic and Japanese ingredients combined with techniques from the Japanese kitchen.

We strive to utilize the entire ingredient, predominantly focusing on local fish and shellfish, as well as exclusive ingredients such as Wagyu beef, Sturgeon caviar, and more, served in dishes like Tartare, Nigiri, and Gyoza.

We offer a ten course menu, but also have a small à la carte selection so you can experience BARE by Chef PAK in your everyday life as well. Our wine cellar is widely renowned and features some of the world’s most exclusive wines and producers.

About Chef PAK:

Vladimir Pak, Itamae – our head chef, won gold in the Sushi World Championship in Tokyo 2017. He earned a Michelin star for his restaurant “Omakase by Vladimir Pak” in 2020 and was appointed as a “goodwill ambassador for the promotion of Japanese food and culture” in 2021 by Ambassador Kawamura at the Japanese Embassy in Oslo.

About Frescohallen:

A spectacular historical building uniquely combined with a modern all-day restaurant and bar concept. The glamour of a bygone age infused with a contemporary soul. That’s the Fresco experience! A privileged venue nestled in one of the most historic areas of Bergen. Enjoy wining and dining while listening to DJ sets that create a relaxed and fun atmosphere. Let’s Fresco!

Fonte: Visit Bergen




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