Autumn Menu and New Opening Hours
Author
Maja Lindgren
Date Published
Opening hours: Monday to Friday 7:30 to 17:00, Saturday and Sunday 9:00 to 16:00. Closed on public holidays. To book a table for a group, send us a message.
The evenings are drawing in, so the menu is getting warmer. Cardamom buns, spiced hot chocolate and a new seasonal filter are on the counter from today.
Autumn in Bergen means rain, and rain means people want to come in and stay a while. So we have added more seats by the window, a basket of blankets for the outdoor tables and a kettle that never quite goes cold. The new menu is built around what is good right now: pears from a farm on Osterøy, rye from a mill near Voss and our own roasted-chestnut hot chocolate.
Photo by Andrew Kliatskyi on Unsplash.
What Is New on the Counter
Our baker, Ingrid, has been testing recipes since August. The result is a pear and cardamom bun, a rye loaf with salted butter, a cheese toastie and a small lunch soup that changes every day. Everything is baked here each morning and sells out around two, so come early if you have your eye on a bun.
In the cup, our new seasonal filter is a Guatemalan lot with notes of cocoa and orange peel, and the Huila coffee from our harvest trip arrives in November. For espresso we are staying with our house blend, a chocolatey mix of Brazil and Guatemala that works as well with milk as without. And from 1 November the café opens half an hour earlier on weekdays, so there is time for a proper breakfast before work.
Booking a birthday, a book club or a team breakfast? We can set aside the long table for groups of up to twelve.
Notes from a week in the Huila highlands, where we walked the rows with the family who grows our newest coffee.
A good cup at home takes five minutes, a scale and a little care. Here is the method we use at the café every morning.