A wedding menu that tastes of Bergen
I cook weddings in Bergen at fjord-side manor houses, island boathouses and mountain halls above the city, from an intimate dinner to 500 guests. You get one chef responsible for every plate, a menu written for you and a team I brief and lead.
The west coast gives me langoustines, mussels, cod and saithe, and the creamy Bergen fish soup is a dish I love to make lighter and brighter. Lamb from the coastal pastures, and apples, cherries and cider from Hardanger, round it out, and I cook much of it over fire.
Guests often arrive by boat or along the fjord, with drinks outside if the weather is kind and inside if it is not. Dinner is long and generous, and the light in summer lasts so long that the party barely notices nightfall.
A menu idea: Langoustines grilled over embers, Bergen fish soup in small cups and lamb with Hardanger apples.
Season and logistics
The main wedding season in Bergen runs May to September. Bergen is famous for rain, so I always plan a covered kitchen and a covered service route, even in July. I work alongside your planner and venue so the kitchen fits into their timeline.
What I can cook for you
Canapés and aperitif
Cold and warm bites for the arrival, each one a clean single mouthful, made from local produce.
The wedding dinner
A plated tasting menu, a family-style feast, food stations, or a mix of all three.
Drinks programme
Wine and champagne pairings, a non-alcoholic pairing and a signature cocktail, designed with the menu.
Late-night food
Something warm and salty around midnight to keep the dance floor going.
Welcome and rehearsal dinners
A relaxed barbecue or fire-cooked feast to start the weekend, or an intimate tasting menu for family.
Day-after brunch
A late, generous brunch for everyone who stayed, and one last moment together.
My signature: live-fire wedding catering, a wild and foraged wedding menu, and intimate weddings and elopements.
How your quote is built
- Food from 120 euros per guest
- Kitchen and service team sized and quoted for your guest count
- Drinks quoted separately, from pairings to a full bar
- Travel added to the quote
- Your date is locked with a 60 percent deposit
Staying longer? See my private chef services in Bergen for villa stays and dinners.
Weddings in Bergen: good to know
When is wedding season in Bergen?
The main season runs May to September. Popular dates book early, so secure yours as soon as the venue is confirmed.
What happens if it rains on our wedding day?
Rain is normal in Bergen, so I plan for it from the start, with a covered kitchen, a dry route to the tables and a menu that does not depend on sunshine.
Can you cater a large wedding in Bergen?
Yes, up to 500 guests with a hired kitchen and service team that I brief and lead.
Do you cook the welcome dinner and brunch too?
Yes. The whole wedding weekend can be planned as one menu, from the welcome dinner to the day-after brunch.
How is the date secured?
A date is locked when a deposit of at least 60 percent is received.