Cider tasting at Bellies
- Gard Karlsen
- 3 days ago
- 2 min read
We stopped by the Michelin Guide listed Bellies once again in April. This time we had a food paired with ciders from nearby producer Eiane Gard . We all know that there are amazing ciders being produced in Hardanger but Rogaland also have producers now that makes great ciders.
In usual Bellies styles, we started with snack while we got our first cider. We got Jerusalem artichokes on a stick and fried mushrooms before moving on to the first dish: yellow beets, fried bell peppers with gochujang (spicy Korean chili paste) and sea buckthorn. This was lovely with good taste of beets and peppers but also the great taste of the sea buckthorn berries. This berry was not that common a few years back but it has an amazing taste - if you want to sample this flavour, try the sorbet at Sirkus Renaa or Siddis Gelato!
The ciders we got during this evening were Knusk, Slør, 2D, Fyndig and Elodie – all with fun and colorful labels. The cider makers Elodie and Jon were there to give us more details about the ciders and it was fun to hear their thoughts on producing and marketing of their ciders.
We moved on to a fantastic “komla” – the Bellies take on this local potato dumpling. In the Bellies version, there was wild garlic that was lovely. We got a grilled onion from local Brimse Gard with sambal that was delicious before we got celeriac in a Vin Jaune sauce. I would have liked the celeriac a bit more grilled, but the sauce was mouthwatering – especially with that impressive fresh bread!
The Lion’s mane mushroom in dark sauce was also a treat! Suddenly it was time for dessert and the first was a sorbet with orange, pomelo and kaffir lime that was refreshing and good. But it was the second dessert that was really the gem – a black koji “ice cream” with cashew nut crush and topped with a sort of caramel. This malty flavored deliciousness might be the dessert of the year.
Thanks for another great food experience, Bellies and thanks to Eiane Gard for presenting the great locally made ciders. If you have not tasted their ciders yet, we can highly recommend it.
Pros:
- vegan fine dining
- focus on local products
- good wine list
Cons:
- Some might miss meat
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