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Mandag 11:00 - 20:00 Tirsdag 11:00 - 20:00 Onsdag 11:00 - 20:00 Torsdag 11:00 - 20:00 Fredag 11:00 - 21:00 Lørdag 11:00 - 21:00 Søndag 11:00 - 19:00

Hallaisen

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Norge
Bergen
Hallaisen

A Bergen ice cream story in the making! Byens beste iskremkafé i sjarmerende og historiske Skostredet.

Her bruker vi kun de beste råvarene til å lage fantastisk god iskrem, desserter og kaffe.

14/01/2026

CARROT GINGER SOUP — now on the menu. Great for the weather. Spiced gently. When we make this soup the amount of ginger is always variable, but given it’s January the amount we went with is “it should legit warm your chest”. In a nice way 🥕

04/01/2026

I 2025 har vi produsert og servert mer iskrem enn noen gang. Vi har også laget masse digg mat gjennom forskjellige pop-ups og events, fra bryllup til festivaler. Vi har fraktet tonnevis av iskrem i sol og regn, og alt dette har vi gjort sammen med Team Hallaisen ❤️‍🔥 Bak byens beste iskrem finner du en bukett flinke, fine og morsomme mennesker som vi er heldige som får jobbe sammen med – come rain or shine! 🫶

Også en stor takk til alle våre støttespillere og gjester som har besøkt oss i 2025. Takk for det gamle, og godt nytt år! 🥂

13/12/2025

Julen er i boks med Hallaisen limited edition smaker!

✨ Appelsinsjokolade & Pistasj
✨ Multebær & Mandarin
✨ Brownies & Cream

Nå tilgjengelig i 0,5L ta med hjem beger (169 kr)

Vår siste åpningsdag er 21. desember så DM oss din bestilling eller kom innom butikken for en smaksprøve eller to ☺️

04/12/2025

TOAST! Now on our menu:

Tuna & Avocado: the favourite protein packed option. A little crunchy, a little zingy, and probably worth the hype and the obsessive are-they-ripe-yet avocado surveillance

Brie & Salami: classic, with seedy French mustard and a Italian pesto, because balance

Caramelised onion & cheddar: for veggos and omnivores alike. Slow cooked, sweet-umami onions and a sharp mature English cheddar

Toast? Toastie? Call em what you want; just come have some 🥪

20/11/2025

BUTTER CHICKEN — the ubiquitous Indian dish beloved globally, and by team Hallaisen ❤️

Oline’s back from Trondheim: butter chicken and tiramisu
Lønningspils: butter chicken and pils
Maja’s farewell dinner: butter chicken and karaoke

We all love it, and we love an excuse to get together to eat it. In recent years we have perfected our version of it; always a two-day project, always from scratch, spices roasted and ground and bloomed, a marinade and sauce tweaked a dozen times over. For a dish with such an unassuming name, butter chicken is layered, unctuous, and built upon layers and layers of flavour.

The legend goes that butter chicken (also known as murgh makhani) was invented in Delhi at the legendary restaurant Moti Mahal, late one night when the chef needed to whip up a meal for a large group that had arrived unexpectedly. He used leftover tandoori chicken, and made a delicious sauce of ghee, tomatoes, and cream for it. Nehru and Gandhi (Indira, not Mahatma!) were purported to be big fans. A dish born from circumstance, a happy accident turned Indian cuisine canon.

Come warm yourselves from this cold weather with our butter chicken on Friday and Saturday (21-22 nov), 16:00-21:00 each day. Vegetarians, rejoice: we will be serving up a legit tofu version for you too! 😊

11/07/2025

«Verdens beste i Bergen» ☺️
Takk Bergens Tidende for flott anmeldelse og uendelig takk til hele Hallaisen teamet og våre fantastiske kunder! Sees i Skostredet ☀️🥂❤️

05/06/2025

LAKSA is a beloved noodle dish in Malaysia and Singapore. Nyonya-style laksa — probably the most popular variety — is creamy, aromatic, and beautifully spiced (rather than spicy).

We owe our Nyonya cuisine to a fateful voyage from China to Malaysia in the 15th century. The legend goes that the Chinese princess Li Po was sent by the Ming dynasty to Malaysia to marry the Malaccan sultan Mansur Shah. Li Po was a real G and brought with her an entourage of 500 people. She also brought noodles with her (I like to believe).

This sort of marked the beginnings of transcultural exchanges between China and the Malay archipelago, and the growth of a Chinese-Malay community known as the Nyonya or Peranakan. More importantly, this happy meeting of cultures birthed very many delicious foods. The Chinese brought things like noodles, and the Malays were all “what’s up, check out my spices — lemongrass, chillies, turmeric, tamarind; and we’re real good at preserving seafood too”.

Laksa is a one such example of this delicious cultural collision. Hallaisen celebrates vague historical inaccuracies and luscious nyonya laksa this Friday and Saturday (6-7 June, kl. 16:00-21:00). We’ll do a ‘classic’ version with chicken and prawns, but a pescatarian alternative is also available with some lovely cod from Vesterålen.

22/05/2025

Chicken and rice is a beautiful thing.

Chicken Rice / Nasi Ayam / Khao Mun G*i (ข้าวมันไก่) is a beautiful-er thing; a beloved everyday dish in Malaysia, Singapore, and Thailand.

As an eight-year old child in public school in Malaysia, I wrote this in a class exercise:

• Hobbies: swimming
• Ambition: air stewardess or lawyer 😄
• Favourite colour: yellow
• Favourite food: chicken rice

Grown up me — when traveling from Norway to South East Asia — is at Singapore’s Changi Airport jumping into a taxi headed directly to Maxwell Food Centre for a plate of Hainanese chicken rice (what up Tian Tian and Ah Tai). Tiong Bahru, I will see you tomorrow when we do the proper rounds.

It’s ‘just’ chicken and rice. But it’s also Chicken Rice — gently, plainly poached chicken; atop a bed of glistening aromatic rice. The essential dipping sauces (often more than one) will vary from one vendor to another. This Friday and Saturday, we’ll do Hainanese Chicken Rice at Hallaisen with our favourite trio of sauces: chilli-garlic, spring onion and ginger, sweet dark soy. You dip as you go, so that every bite is your personal perfect ratio of chicken, rice, and condiment.

🇸🇬 Come join us for your plate at our pop up on 23.-24. May, 16:00-21:00. Link in bio for details.

(I don’t have a favourite colour now though I’m partial to a good blue, but chicken rice is for life).

23/04/2025

“I love deep frying things!” — Daglig leder and Hallaisen co-founder She Fah Szetu.

If you live in a small apartment in Bergen sentrum and think it reasonable to deep fry pork cutlets on a regular basis, then this is a true and eternal love — of deep fried foods, and deep frying. Windows are flung open in winter, floors are cleaned, more than one drop of Zalo is involved in the clean up. But then there is a stack of lovely crispy juicy pork cutlets to feast on (first with rice, the next day cold with white bread for a katsu sando).

It began with a trip to Tokyo many moons ago, where there are whole restaurants solely dedicated to Tonkatsu (deep fried panko-crusted pork). It was uncomplicated and delicious. We continued eating our way through the many excellent Japanese tonkatsu outposts around much of Asia and beyond. And then started to experiment back in Bergen with some success.

It’s hard to wax lyrical about something so wildly pleasing in its simplicity: crispy pork cutlet, tangy-umami Tonkatsu sauce, warm rice, mountain of finely shredded cabbage. So we won’t try too hard, but we invite you to come and enjoy some deep fried goodness at our Tonkatsu pop up this Friday and Saturday.

Pork from our favourite butchers .
Renate and Bryn at the bar, cold ones in the chillers.
And of course — She Fah deep frying in the back 🥢

25.-26. April, kitchen is open 16:00-21:00 🇯🇵

25/03/2025

In South East Asia, you tend to greet someone by saying “have you eaten?” instead of the usual how are you’s. Food is adored, revered, and sometimes just plain obsessed over. There is a southeast-asian heart at the core of Hallaisen, and so we thought it was time to share some of our favourite foods from the region ❤️

We begin with NASI LEMAK this weekend, Malaysia’s national dish. It is a fragrant rice dish, served with a slow-cooked beef rendang and all the classic accoutrements (peanuts, fried “ikan bilis” anchovies, cucumber, egg, and the all-important sambal). It’s umami on a plate, it’s of the land and the sea; it’s the everyman’s dish in Malaysia — comforting, full of flavour, often spiced rather than spicy.

Nasi Lemak in Malaysia is an all-day food. It is found in the biggest cities and in the smallest towns. It is served on Malaysia Airlines (with champagne in first class; foil trays in economy). One time a few years ago, it came out in the news that a German guy missed nasi lemak so much he got on a plane and flew 16 hours to Kuala Lumpur to get his fix. Malaysians were not surprised, we just cheered for the guy ☺️

Come see what the fuss is all about (?!) and let us feed you this Friday and Saturday, 28.-29. March. KL. 16:00-21:00, Skostredet 5. Vegetarians, we’ve got you too! �

*Food pop-ups at Hallaisen are now twice a month, with a rotating menu of bao, noodles, and ricey tings 🍜🍚🥢

19/12/2024

GIVEAWAY — it’s the last week before Christmas, so it’s time for a little treat from us 🎅 We’re giving away two take-home 0,5L ice cream pints to THREE lucky winners. In the comments below, tag the person you’d like to share your loot with, and we’ll pick winners by Saturday (21. desember). Each winner gets 1 x Christmas flavour, plus 1 x flavour of your choice.

(Our Maja wants you to know that you can comment/tag as many times as you like — this increases your chances of winning)!

The Christmas flavours are:

• Pepperkake Cookie Dough
• Multebær
• Brownies & Cream

You can also buy these for the holidays the old-fashioned way — just walk in to the shop to get what you need, or DM us to reserve your pints. Most of your favourite ‘regular’ flavours are also available in 0,5L pints, so stock up for Christmas and the holidays by this weekend! 🎄

God jul and happy tidings from Team Hallaisen 😘

07/12/2024

QUICHE — now on our all-day lunch menu. At the moment: 1. A classic quiche Lorraine with bacon, and 2. Spinach, feta, sun-dried tomato. If you’re an OG (or one of our Australian regulars from the early days) you may remember our quiches circa 2018 (?) Apropos of nothing, and because we love pie, we are bringing them back with a little glow up ✨

We became a bit obsessed with a tall, flaky pastry, and a chonky crimp, so it’s pâte brisée all the way. Butter is just better 🧈🧈🧈 The filling is crème fraîche and eggs so it’s lush and silky and a bit wobbly. After over 30 test quiches 🫠 we think this version is it and we hope you think so too. We’ll switch up fillings as we go along. Always served with a little salad with lovely gentle greens from Huseby gård, because balance is key 🫶

Adresse

Skostredet 5
Bergen
5017

Åpningstider

Mandag	11:00 - 20:00
Tirsdag	11:00 - 20:00
Onsdag	11:00 - 20:00
Torsdag	11:00 - 20:00
Fredag	11:00 - 21:00
Lørdag	11:00 - 21:00
Søndag	11:00 - 19:00

Telefon

+4792873112

Nettsted

http://www.hallaisen.com/

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