|Season (1 Nov 2023 - 16 Dec 2023)|
|Monday - Friday||18:00||- 22:30|
|Season (12 Jan 2024 - 13 Jan 2024)|
|Friday - Thursday||18:00||- 22:30|
|Season (17 Jan 2024 - 29 Feb 2024)|
|Monday - Tuesday||Closed|
|Wednesday - Saturday||18:00||- 22:30|
|Season (1 Mar 2024 - 23 Mar 2024)|
|Monday - Saturday||18:00||- 22:30|
|Season (2 Apr 2024 - 30 Sept 2024)|
|Monday - Sunday||18:00||- 22:30|
On a small island near Bergen is one of the finest seafood restaurants in Norway.
Just outside the City of Bergen, you will find one of the most exotic attractions in the whole of Western Norway’s archipelago. Cornelius is one of Norway's best seafood restaurants. It is situated right by the sea on a small island with spectacular views of the fjord, mountains, skerries, and passing boats and ships. Inspired by the weather of the day, Cornelius serves its famous Meteorological Menu of exquisite seafood and trimmings, prepared using innovative culinary techniques and with a genuine passion for seafood.
Cornelius is open all year and has scheduled departures from Bryggen.
On beautiful summer days, we open the sliding doors and set up tables on the quay, where we serve lighter dishes. When the weather is less favourable, we create a cosy atmosphere indoors and serve food with stronger flavours, and light a fire in the hearth and candles. Every season – every day – offers unique and exciting culinary experiences on Holmen.
Bookin a table:
Click here to book a table (change language to English on the Cornelius website), the booking also includes transportation by boat out to the restaurant.
We recommend shellfish legend Alf Roald's famous shellfish talk, which is a fun and educational start to any event. The talk lasts for 40 minutes. It describes how Cornelius started, and some breakneck business dealings. It is a story spiced with escapades with women, financial ups and downs, innovative use of raw materials and a good deal of Western Norwegian never-say-die spirit!
Exklusivity for groups:
The restaurant can be rented exclusively by a group. This require a minimum of 100 guests and rent for the facilities is added to the cost of the food.
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