The location on the waterfront is very good and having seen the restaurant from the outside and having found it in the Bergen guide we booked for a final night with our party of 12. As it was my birthday we were prepared to spend a bit more. Initially booking was difficult as outside seating was only available when you arrived and could not be booked. We settled after some to-ing and fro-ing for sitting inside. When we arrived we were greeted well by the manageress who left us with some menus and wine lists as we were not ready to order drinks without looking at them. (As alcohol is eye-watering expensive in Norway and we had already been in the country for 14 days we were getting slightly more savvy. A default gin and tonic can be an expensive choice.) Some of our group opted for the 3 course meal, others for a la carte. 6 of us decided to have the entrecote at445NOK a head and only available for two. Two opted not to have a starter and the rest chose either mussels, fish soup or pate de foie gras. We ordered some bottles of Sancerre to start with a red wine to follow. The fish soup arrived first and was delicious though not piping hot so the soup suppers began. The mussels arrived in a huge bowl, ample for all the mussel eaters and even some left over for others to sample. The foie gras was fine too. So far, so good. The maitre d' had come over to reassure us that if we wanted anything we just had to ask him. Soon after this the wheels fell off! We waited for a long time and then some of the main fish courses arrived perched on very few vegetables. Neither of them were for the two who had opted not to have a starter, one of whom was having a burger and the other sharing an entrecote. Again the food wasn't hot so those whose meals appeared to have arrived started nibbling slowly watched enviously by the two hungry ones. Then a burger arrived but was delivered to the other diner who had had a starter. We all anticipated that the second burger was about to follow but no. There was a delay and then the fish appeared and soon after it some potatoes. The fish eaters assumed that the potatoes were for them. We ordered more wine as we had been in restaurant then for over an hour and had drunk the bottles ordered. The steaks had been ordered, 2 rare and 1 medium. When the waiters arrived with four plates they said medium steaks? and served them to the two who had chosen medium. Who else for medium? Where are the rare steaks? Some attempts to swap around the steaks already placed on the table but it was obvious that all were well done. At this point we asked for the steaks as ordered. I went and asked for the maitre d' but he had gone home c. 9.30pm. A chef came out of the kitchen to explain that it would take some time for the steaks to be served as they had come out of the chiller and needed to come up to room temperature before being cooked. Some time after this point the chips arrived which we realised were meant for the Fish and that the earlier potatoes had been intended for the medium steaks. Our would be burger eater was becoming extremely upset as she had waited over two hours without anything to eat. At some point a pleasant young waitress who had been serving us earlier came over to ask the routine, is everything all right? Big mistake. The manageress then intervened. She could only apologize and offered little in the way of explanation. She readily agreed with our suggestion that we only paid for the drink and that there should be no charge for the food. The burger eventually turned up and then the steaks with more vegetables and potatoes, plus a replacement steak for those who had already eaten their medium steaks. The meat was good but the whole plateful was pretty tepid. As we had an early start and it was after 10.30 before the main courses arrived we were not very interested in the manageress's offer of free desserts and coffee and complimentary bottles of organic lemon drink. However these were prepared and we ate some of them. The bill for the drink only, and we had seven bottles, came to about £470. We left wondering what had gone wrong. The main problem seemed lack of organisation when taking orders and co-ordinating food in the kitchen. Not the sort of experience one expects in a top ranking restaurant.
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