After lunch, Kent and I went off the ship one more time to walk around Bergen.
|Statue of Sigurd Asserson, director of the|
Norwegian Department of Fisheries 1918-1937, who
was involved in several international trade agreements,
and promoted and advanced the fishing industry
|Trekroneren/3-kroner (37-cent) hot dog stand|
|Korskirken/Holy Cross Church (1181 plus|
additions), once had a relic of the Cross,
but it was taken by a Danish king
|Bergen Domkirke/Cathedral (1181, rebuilt several|
times as the parish church of St Olav) became
a cathedral after the Reformation) (KSS)
|A Norwegian troll mural by M.U.M.|
(Mauricio Uribe Marquez)
|Another troll mural by M.U.M.|
|Jorgenskirken/St George's Church of a former convent that became|
St George Hospital for leprosy patients in the 1400s; Norwegian physician
Gerhard Armauer Hansen discovered the leprosy bacillus in Bergen in 1873
|Bergen Stasjon/station (1913, by Jens Zetlitz Monrad Kielland|
in National Romantic style) is the western terminus of the
Bergen Railroad line that runs to Oslo
|Grieghallen/Grieg Concert Hall (1978, designed by Knud Monk)|
has the largest auditorium in Norway, plus a smaller venue, and
is home for the Bergen Filharmoniske Orkester (founded 1765)
|KODE 2/Bergen Kunstmuseum/Art Museum|
(1924, by Ole Landmark in Modernist style)
|KODE 1/Permanenten/West Norway Museum of Decorative Art|
(1896, by Henry Bucher in Renaissance Revival style)
|Bergen manhole cover (KSS)|
|Bryggen, looking up Mount Fløyen|
|Kent and Fernando watch as the Viking Star leaves Bergen|
|Suburban waterfront apartment houses on Brøstanesveien|
|Askøybroen/Askøy Bridge (1989-1992),|
at 1,057 m/3,468' was the longest bridge
in Norway until 2013
We found it is easy to reserve last minute at The Chef's Table, and tonight the theme was Erling's Scandinavian Bistro. The fixed five-course tasting menu has four wine pairings.
1. Amuse-bouche: Reindeer Consommé in a tiny glass not much bigger than a shot glass, with bits of handmade ravioli.
2. First Course: Salmon Déclinaison with a bite of herb-encrusted poached salmon, a bite of aquavit-infused gravlax, and a bite of salmon tartare with lingonberry, decorated with a bit of caviar.
3. Granita: Lappland Delight of cloudberry and vodka flavored shaved ice.
(I am thinking that I will have to go to the World Café to eat a more filling meal when we are done, however...)
4. Main Course: Lamb Fårikål, a take on the traditional Norwegian dish translated as "sheep in cabbage" with lamb wrapped in crispy kale and shredded lamb with cabbage and a boiled potato.
5. Dessert: Cloudberry Soup (sauce really), Vanilla White Chocolate Panna Cotta topped with sesame ice cream and a wafer.
|Tonight was the Captain's Welcome (he made a great speech)|
and a taste of entertainment from the Viking Band and a total
of four singers, two female and two male