After a long day of driving and boating this was a good day to relax a bit, take a leisurely drive and do our laundry before the departure for Vienna, Austria.
Kyle and I went down to the Bryggen to get some breakfast/lunch items.Baker Brun was the spot.Pastries for breakfast and sandwiches for lunch.We came across these firemen on a break enjoying ice cream, not donuts!Their cool fire truck.We drove about 40 minutes south of Bergen to the Solstrand Hotel on shore of Bjørnefjorden fjord.Parking at the hotel was in front of a massive granite wall.We enjoyed walking around the grounds and seeing the old boathouses.For our last meal in Bergen, Bev found a restaurant called Spisekroken.Three starters from left to right as described on their menu: – Wild trout from Hardanger with pickled cucumber and fennel,creamy egg, crispy bread and mustard chips – Creamy mussel soup with wild garlic and pickeled Jerusalem artichoke. – Santa Kristina ham with white goat cheese rolled in ash, roasted pumpkin kernels, honey and field salad with beetroot vinagrette.After the main dish of veal, we were served a trio of desserts: – Meringue with licorice root, eggcream with licorice, raspberry sauce and raspberry sherbet. – Dark chocolate cream with black currant foam, caramelized pistachio nuts and almonds, red currant confekt and nugatt confection with hazelnut. -“Fjellblå” bluecheese ice cream, honey, walnut and apricot, as well as fig muffins.
Yes that is blue cheese ice cream! It was a delicious and very memorable dinner to end our stay in Norway.
