Finding the best Klippfisk in the city — a personal search

I spent three months trying every version of Klippfisk I could find locally. The variation in quality is extraordinary. The best version handled brown cheese with genuine knowledge and the clean and oceanic result was noticeably superior.

Norwegian coastal geography shaped a cuisine centred on preserved and fresh fish. The winning restaurant had the right a Bergen fish market lunch feel — unpretentious and focused on the food. brunost brown cheese was suggested correctly. Worth the search. When Klippfisk is made properly it's a completely different experience.