Page 251 - WDT MAGAZINE PORTUGAL

yet Bergen managed to preserve more than 62 of
the intricately constructed buildings.
We entered one of the main buildings next to
the quay; above the entrance was the sign of the
unicorn. One floor up and we arrived at The
Unicorn or in Norwegian, the Enhjørningen
restaurant, famous among the locals for excellent
traditionally prepared fish, shellfish and some sea
oddities - at least to Americans. Owner Øyvind
Thorsen graciously joined us for a very tasty
traditional light meal featuring perfectly cooked
melt-in-your-mouth scallops and Swedish caviar
served with chopped onion, toast, and sour cream.
Our other dish was a plate of smoked Hval or whale
carpaccio. Again a nice light sauvignon blanc was a
perfect pairing.
As dusk was falling, our perfect Bergen day
came to an end. Johanna and Knut walked us back
to the dock area where we said our goodbyes,
knowing we would one day see them again. Perhaps
our next gathering would be in our city of San Diego
where we would share the best spots for fish tacos.
It wouldn’t be the same as our wonderful culinary
journey on this day; eating Bergen would be a tough
act to follow.

250 WINE DINE & TRAVEL MAGAZINE 2019