Snacks / Starters
30 grams
with basil emulsion
natural or with rhubarb vinaigrette and jalapeño
with vendace roe, sour cream and onions
with grilled garlic and aged butter
with duck rillettes, black garlic and carrots
Entremets
with wood-baked tomato, collard greens, Piment d'Espelette and shellfish sauce
with fermented apple, porcini mushrooms and brown butter
with green gazpacho, herb emulsion, green chili and cucumber
with grilled onions, black truffle, peaso and Vin Jaune sauce
with leeks, Coregonus lavaretus roe from Femund and butter sauce with dill and Bristol Gin
with salsify and velouté with brown butter
with morel sauce, beetroot, blackcurrant, brioche and pepper
Sharing
A selection of the best meat from our dry aging cabinet with accessories. Minimum 4 pers.
3 servings, all served as sharing dishes. Minimum 2 pers.
Dishes of the season
with sherry glaze
with peaso and apple glaze. Suitable for 2 pers.
Suitable for 2 pers.
Dessert / cheese
with compote and grilled bread
with grilled pear sorbet, cloudberry and crispy rye bread
with lightly whipped cream from Valmsnes farm
with rhubarb, ice wine from Bringebærlandet and grilled white chocolate
with grilled blood orange, lemon thyme and blood orange granite
Dry-aged meat We also have a meat list on site that changes daily. There is meat in different cuts, origins and breeds. We guide you to find the right taste or share different ones at the table.
Side dishes
10 grams
with grilled lemon vinaigrette and fresh herbs
Sauce
Classic wines
The best from the grill
Sustainability in focus
The personal touch
Carefully selected seasonal ingredients
Indoor parking
The Bristol garage is open to both staying and dining guests.
For the special occasions
Ever since Bristol Grill opened in 1924, big and small celebrations have taken place. We offer a special set menu for groups of six people or more.