Arriving in Norway’s second city, it’s impossible not to notice the presence of the sea. It laps against the harbour below the colourful wooden facades of Bryggen, drifts ashore on the salt-laden mist of the fjords, and most importantly for this article, appears on menus in countless forms, from delicate slices of smoked salmon to steaming bowls of fish soup. As a city, Bergen is completely tied to the ocean, and nowhere is that connection more apparent than in the food on offer.
Yet Bergen’s food story is about much more than seafood, and dishes here have been shaped by geography, climate and history. It is a story that begins in the icy waters of northern Norway, where cod is dried into stockfish before making its way south to Bergen’s historic warehouses. It continues in the fertile orchards of Hardanger, where apples ripen on the mountainsides to produce some of Scandinavia’s finest cider. Even the sweet cinnamon buns scented with cardamom reflect centuries of trade with merchants from Germany, Britain, and beyond.
For much of the Middle Ages, Bergen was Norway’s most important city and one of northern Europe’s great trading hubs. Hanseatic merchants arrived here in search of stockfish, transforming the harbour into a bustling marketplace that connected remote Arctic fishing villages with the rest of Europe. Their influence can still be felt today, not only in the architecture of Bryggen but also in the city’s cuisine.
A nice thing about Bergen’s food scene is that this traditional food isn’t just a throwback that has been polished and repacked for tourists. Much of it is still eaten regularly and remains part of everyday life. People still pick up freshly baked skillingsboller from neighbourhood bakeries, and the city’s restaurants build menus around whatever has come ashore that morning with the fishermen.
At the same time, Bergen has emerged as one of Scandinavia’s most exciting food spots.. Award-winning seafood restaurants sit alongside traditional taverns serving recipes that have been unchanged for generations. Modern Nordic chefs reinterpret local ingredients with creativity and precision, while cider makers and craft brewers are earning international recognition for drinks that capture the character of western Norway. The city’s designation as a UNESCO City of Gastronomy feels entirely fitting.
Whether you’re sampling stockfish at the Fish Market, sipping cider made from Hardanger apples, or trying whale meat for the first time, there is plenty to get stuck into in Bergen. Listed below, you’ll find the traditional foods, drinks and culinary experiences that define Bergen today.
Must-Try Food in Bergen, Norway
Since Bergen has long been one of Norway’s most important trading ports, its food culture has been shaped by the sea, the surrounding fjords and centuries of culinary traditions. Seafood remains at the heart of local cuisine, but Bergen’s food scene extends far beyond fish, encompassing hearty meat dishes, comforting baked goods and uniquely Norwegian ingredients that are difficult to find elsewhere. Whether you’re dining in a historic restaurant on Bryggen or grabbing a quick bite from a local bakery, these are the traditional foods every visitor should try in Bergen.
Bergen Fish Soup (Bergensk Fiskesuppe)
If there’s one dish that defines Bergen’s culinary identity, it’s Bergensk fiskesuppe. It’s rich and creamy, made with a combination of fresh white fish, shrimp, root vegetables and herbs, all brought together in a velvety broth that balances savoury and slightly sweet flavours. Recipes vary between restaurants and families, but the focus is always on the seafood.
Fresh Fjord Salmon
I have never eaten more salmon than I did in Bergen. It seems like this fish is on every menu and tasting platter in the city and for good reason – Norwegian salmon is some of the best in the world. You will find in prepared in many different ways, whether served smoked, cured as gravlaks or simply grilled, but the best I had was at Fish Me, cured in brandy and dill. Many restaurants source their salmon from farms and fisheries along the nearby fjords, ensuring that it is of both exceptional quality and freshness.
Whale
While it may be a surprising menu item to some people, whale has a long history as part of the Norway’s coastal food culture, particularly in communities that have traditionally relied on the sea for their livelihoods. In Bergen, you will find whale meat on some restaurant menus and at the Fish Market, offering you the opportunity to try a food that remains closely associated with the country’s maritime heritage.
The meat itself is dark, lean and rich in flavour, often compared to a cross between beef and venison. It is typically served as a steak, lightly seared and accompanied by seasonal vegetables, potatoes and berry-based sauces. Because whale meat is low in fat and high in protein, it has historically been valued as an important source of nutrition in coastal regions. Personally, I wasn’t a huge fan as I found it tough and a little tasteless, although I was given whale carpaccio at Bryggen Tracteursted, which was much more palatable than the grilled meat.
Despite being a controversial topic, whaling has been part of Norwegian life for centuries. In the past, whales provided communities with food, oil and other essential resources, particularly in remote areas where agricultural land was limited and fishing alone could not always sustain local populations. Although whale meat was never as central to Norwegian cuisine as fish, it nevertheless became an established part of the diet and remains a symbol of Norway’s seafaring traditions.
Today, Norway conducts a regulated commercial hunt of minke whales, the only whale species legally hunted in the country. The Norwegian government argues that minke whale populations in the North Atlantic are healthy and that the hunt is managed through scientific quotas designed to ensure long-term sustainability. Supporters of whaling often view it as a continuation of traditional coastal practices and point out that whale meat is sourced from wild animals rather than industrial farming systems.
Conservation organisations and animal welfare groups oppose commercial whaling on ethical grounds, arguing that whales are highly intelligent, social animals and that modern societies no longer require whaling for survival. While Norway’s minke whale hunt is legal under Norwegian law, the country has faced criticism from environmental groups and governments that support the global moratorium on commercial whaling established by the International Whaling Commission.
Skillingsboller (Bergen Cinnamon Buns)
The smell of freshly baked buns in cinnamon hangs heavy in the air around Bergen, and that’s because the city’s most famous baked treat, skillingsboller are found on coffee shop counters everywhere. These large cinnamon buns are flavoured with cinnamon, sugar and cardamom. They’re soft, sweet and fragrant, typically enjoyed with a cup of coffee.
Their name comes from the old Norwegian currency, the skilling, with the buns traditionally costing just a few coins when they first became popular.
The origins can be traced back to the Hanseatic merchants who settled in Bergen from northern Germany between the 14th and 18th centuries. These traders introduced many baking traditions to the city, including sweet, spiced pastries that would eventually evolve into the cinnamon buns Bergen is famous for today.
While they share similarities with Swedish kanelbullar, Bergen’s version tends to be larger, sweeter and more generously flavoured with cinnamon. The dough is enriched with butter and often scented with cardamom before being rolled with a filling of cinnamon and sugar and baked until golden. Many bakeries finish them with a light glaze or an extra sprinkling of sugar, creating a sticky, fragrant pastry that’s difficult to resist.
Plukkfisk
One of Norway’s most traditional comfort foods, plukkfisk is a hearty dish that’s particularly common along Norway’s west coast, including around Bergen, it was originally created as a practical way to use up leftover fish and potatoes, making these simple ingredients go further.
The dish is made by combining flaked white fish, typically cod, haddock or pollock, with boiled potatoes, onions and a creamy béchamel-style sauce, which is all gently cooked together and topped with chives or parsley before serving. It’s a bit like a fish gratin or fish pie filling.
As is often the case with traditional dishes, plukkfisk was born from a culture of thrift. Historically, fishing communities wasted very little of their catch, and plukkfisk helped ensure that leftover fish could be used to craft another meal.
Raspeballer / Komle
Known locally as raspeballer or komle, these hearty potato dumplings are particularly popular in western Norway. They’re made from grated potatoes and flour, and are usually dished up with salted meat, bacon and melted butter. They were originally designed to sustain farmers and fishermen through long working days but even in modern times, they remain a much-loved regional speciality.
Tørrfisk (Stockfish)
Not many cities have a food that is so intrinsically linked to a city’s history and growth as Bergen and its connection to stockfish. Known in Norwegian as tørrfisk, this simple, air-dried cod helped transform Bergen from a small port into one of northern Europe’s most prosperous trading cities.
Stockfish is produced by drying freshly caught cod on large wooden racks, traditionally during the cold, windy winter months in northern Norway, particularly in the Lofoten Islands. The fish is not salted; instead, the combination of low temperatures, sea air and natural drying conditions preserves it. The result is a nutrient-rich product that can be stored for years while keeping much of its nutritional value.
Its importance to Bergen dates back to the Middle Ages, when, from the 12th century onwards, stockfish became one of Norway’s most valuable exports, with Bergen serving as the main trading hub for the industry. Ships carrying dried cod arrived from northern fishing communities before being sold and distributed across Europe. Demand was particularly high in Catholic countries, where religious fasting rules encouraged the consumption of fish instead of meat on certain days.
The stockfish trade became so significant that it attracted merchants from across Europe, most notably the Hanseatic League. German traders established themselves along Bergen’s waterfront, creating the merchant district now known as Bryggen. For more than 400 years, Hanseatic merchants dominated much of the city’s commerce, and stockfish was at the heart of this economic relationship. The wealth generated by the dried cod trade helped Bergen grow into Norway’s most important medieval city.
Although the stockfish trade is no longer the economic powerhouse it once was, it remains an important part of Norwegian food culture. It is still exported around the world, while in Norway, stockfish is often eaten dried as a snack or rehydrated before being used in soups, stews and other seafood dishes.
Brunost (Brown Cheese)
I hadn’t actually heard of brown cheese until I visited Bergen, but it turns out that no food is more uniquely Norwegian than brunost. I found it on breakfast buffets, sweet treats, and menus across the city.
Its presence is ubiquitous. I was expecting something with a more cheesy flavour, but it is, in fact, quite sweet. Made by slowly caramelising whey until its natural sugars develop a rich sweetness, this distinctive brown cheese has a flavour more reminiscent of salted caramel or fudge. For the ultimate indulgent experience, head to speciality chocolatier Fjåk for a sickly slice of their brunost cheesecake.
Lefse
A traditional soft flatbread may not sound like the most exciting of dishes, but lefse is delicious and enjoyed throughout Norway in both sweet and savoury forms. The most common version is spread with butter, sugar and cinnamon before being rolled up and eaten as a snack, making it a favourite comfort food across the country.
Reindeer Meat
Although reindeer are more closely associated with northern Norway, it’s easy to find dishes containing the meat around Bergen and reindeer is widely available. This was my first time eating it and I found it to be lean, tender and slightly gamey, not very dissimilar to venison. Reindeer is often served with seasonal vegetables, creamy sauces and lingonberries.
Pinnekjøtt
One of Western Norway’s most cherished festive dishes, pinnekjøtt consists of salted and dried lamb ribs that are steamed and served with potatoes and root vegetables. It’s simple, hearty and traditionally eaten during Christmas; however, it occasionally appears on seasonal menus throughout the colder months. Although it can be difficult to find during the rest of the year, Dog Tails in the city centre offer a unique take – a lamb sausage topped with sweet potato and blackberry ketchup – meaning you can at least taste the flavours of pinnekjøtt year-round, just in hot dog form.
King Crab
Harvested from the cold waters of northern Norway, king crab has become one of the country’s most popular and sought-after seafood delicacies. You’ll find it cooked in many different ways – steamed, grilled or simply with butter – and despite having a high price tag, its sweet and succulent meat is a highlight on many seafood menus in Bergen.
Cloudberries with Cream
Known as the ‘gold of the Arctic’, cloudberries are one of Norway’s most prized wild fruits. Growing in remote mountain and tundra areas, these amber-coloured berries have a unique flavour that some say is a mix of apricot, honey and citrus. In Bergen, they’re often served simply with whipped cream or vanilla ice cream, allowing the delicate flavour of the fruit to shine.
Krumkake
This is a traditional Norwegian biscuit often associated with Christmas celebrations. Made from a thin, sweet batter flavoured with cardamom, it is cooked in a decorative iron before being rolled into a cone shape. It’s crisp and delicate, but best tasted when filled with whipped cream and berries.
Norwegian Waffles
So many countries have their own take on waffles, but the Norwegian variety differ from ones served in places like Belgium by being thinner, softer and cooked in distinctive heart-shaped irons. They’re commonly served in cafés throughout Bergen, often topped with sour cream and berry jam or slices of brunost.
Where to Eat Traditional Food in Bergen
Whether you’re dining in a centuries-old wharf building, sampling seafood at the Fish Market or enjoying comfort food in a neighbourhood tavern, Bergen offers countless opportunities to discover the rich traditions of Norwegian cuisine.Here are some of my favourite spots to try the dishes listed above.
Bergen Fish Market
In my opinion, Bergen’s Fish Market should always be your first stop as it offers the perfect introduction to Bergen’s food scene. Located on the harbourfront, this historic market has been trading seafood for centuries and remains one of the city’s most popular attractions. Here, you can sample fresh shrimp, smoked salmon, king crab and Bergen fish soup while learning about the region’s maritime heritage.
Although prices tend to be higher than elsewhere in the city, the variety of seafood on offer makes it a worthwhile stop. I recommend visiting both the outdoor section, which has been dishing out fish since the 1200s, and the more modern indoor market (Mathallen), which opened in 2012 and has permanent shops and restaurants indoors that are open all year round.
Traditional Norwegian Restaurants
Whether you’re dining in a centuries-old wharf building, sampling seafood at the Fish Market or enjoying comfort food in a neighbourhood tavern, Bergen offers countless opportunities to discover the rich traditions of Norwegian cuisine. Here are some of my favourite spots to try the dishes listed above.
Bryggeloftet & Stuene
Housed in a historic building close to Bryggen, this long-established restaurant is one of the best places to sample classic Norwegian dishes in traditional surroundings. The menu focuses on regional specialities, including Bergen fish soup, reindeer, fresh seafood and seasonal game. Wooden interiors, historic details and views of the UNESCO-listed waterfront create an atmosphere that feels distinctly Norwegian.
Lysverket
One of Bergen’s most acclaimed restaurants, Lysverket focuses on local ingredients and modern Nordic cuisine. While not strictly traditional, many dishes draw inspiration from classic Norwegian flavours and showcase produce from the surrounding fjords, mountains and coastline.
Enhjørningen (The Unicorn)
You’ll find Enhjørningen right on the wharf of Bryggen, occupying a historic building. While its location means that it is incredibly popular, it is worth a visit regardless. The menu celebrates the best ingredients from Norway’s coast and fjords, with dishes built around cod, halibut, shellfish and other seasonal catches.
Trekroneren
It would be a shame to come to Bergen and not sample a scandinavian hot dog, and I was told quite reliably that Trekroneren is the best in the city. In fact, this is a Bergen institution. The long-running hot dog stand has been serving locals and visitors since 1946 and it’s a cheap and cheerful way to fill your stomach while exploring the city. . Alongside classic pork sausages, you can also try reindeer, elk and lamb varieties, often topped with crispy onions, potato salad or mustard.
Norwegian Drinks to Try in Bergen
We have already discussed the must-eat dishes in Bergen, but it is only right that these are paired with a good, local drink. Here are the best tipples for washing down that plate of seafood.
Aquavit
Norway’s national spirit, aquavit, is distilled from potatoes or grain and flavoured with herbs and spices, most notably caraway and dill. Unbelievably, I didn’t get a chance to sample it during my stay in Bergen, but I did see the bottles lining the shelves behind bar counters. It’s traditionally enjoyed during celebrations and festive meals and has a distinctive warming character that goes well with the region’s richer fish and meat dishes.
Local Cider
While Norway is not traditionally known for its drinks, it has developed a thriving cider culture centred on the orchards of Hardangerfjord. The region’s cool climate and long summer days produce exceptional apples that are transformed into some of Scandinavia’s finest ciders that come in a surprisingly varied selection of styles. In Bergen, you can sample a wide variety of styles, from crisp sparkling ciders to more complex, wine-like expressions.
With my past cider experience being limited to a few cold pints in Cornwall or cheap bottles of Frosty Jack drank in a suburban park as a teen in an attempt to get as drink as possible for as cheap as possible, I was taken aback by how complex and diverse Norway’s cider can be. With so many intricacies, a guided tasting of Hardangerfjord’s produce is a must.
Norwegian Craft Beer
I will always stand by the opinion that the Scandinavian nations are up there with the best when it comes to producing excellent and exciting beers, and, aside from Oslo, Bergen is one of Norway’s leading beer destinations, with a growing number of breweries producing everything from crisp lagers and hop-forward IPAs to rich stouts inspired by Nordic ingredients.
7Fjell Bryggeri is probably the most prominent. Unfortunately, their tap room is only open once a month, but their beers can be found on tap in most bars and restaurants around the city. Elsewhere, Bryggeriet is perfectly located in the heart of the city centre, and their on-site restaurant offers views over the bay.
While many bars feature rotating taps showcasing beers from western Norway, I think Vinyl on Kongs Oscars Gate is the ideal stop. Part craft-beer heaven, part listening bar, it is one of Bergen’s coolest drinking spots and offers a huge variety of taps.
Food Experiences in Bergen
Even without sitting down to dine in one of Bergen’s excellent restaurants, there are plenty of ways to experience the city’s food culture. From sampling seafood at the historic Fish Market to tasting award-winning cider from the orchards of Hardanger, Bergen has some great culinary experiences that connect you to the landscapes, traditions and producers that shape western Norwegian cuisine.
Join a Bergen Food Tour
When travelling, I find that taking a food tour is one of the best ways to discover a country’s culinary traditions while learning more about a city’s history. After all, a destination’s soul is often best explored through its food. Many guided tours in Bergen combine tastings of traditional Norwegian dishes with stops at bakeries, seafood restaurants, coffee shops and local bars. Depending on the tour, you might sample skillingsboller fresh from the oven, cured salmon, brunost or locally brewed craft beer.
I took a tour with I Love Bergen, who gave a really great, indepth insight into Bergen and Norway’s food culture. Part walking tour and park culinary exodus, we wandered the streets, learning all about the city while popping into some of Bergen’s best eateries and gorging on everything from traditional dishes to modern takes on the country’s favourites.
Take a Fjord Cruise with Local Food
One of the most memorable dining experiences in western Norway is combining the stunning fjord scenery with local food. Several fjord cruises departing from Bergen include seafood meals, Nordic-inspired menus or local cider tastings onboard. Travelling through the dramatic landscapes surrounding the city while eating fresh seafood is one of the most uniquely Norwegian experiences available, even if it can feel a little touristy.
Some daytime tours also stop in small fjord villages where visitors can sample farmhouse cheeses, smoked fish and traditional baked goods produced in the region.
Try Norwegian Cider from Hardanger
Just a couple of hours from the city, Hardangerfjord is home to Norway’s most celebrated cider-producing region, where apple orchards line the steep hillsides overlooking the fjord. The combination of cool temperatures, long summer daylight hours and mineral-rich soils creates apples with exceptional flavour, producing ciders that range from crisp and sparkling to complex, wine-like expressions. Today, Hardanger cider is widely regarded as one of Scandinavia’s most exciting drinks and has gained international recognition in recent years.
If you don’t have time to venture into the fjords, the best place to sample local cider is Siderbar Bergen. Located in a beautifully restored merchant’s house on historic Kong Oscars gate, it is Norway’s first dedicated cider bar and serves as a showcase for the country’s thriving cider scene. Rather than focusing on international brands, the bar celebrates Norwegian producers, with a particular emphasis on the orchards and cideries of Hardanger.
Exposed timber and antique furnishings alongside knowledgeable staff create a relaxed setting where you can explore styles ranging from fresh, fruit-forward ciders to bottle-conditioned and oak-aged examples. I recommended going for a tasting flight, but if you are visiting at the right time, you can take advantage of events that bring producers directly to the bar, giving you the opportunity to learn about the people, orchards and traditions behind each bottle.
Experience Bergen’s Coffee and Bakery Culture
Norwegians are among the world’s biggest coffee drinkers, and Bergen has an excellent café scene built around speciality coffee, pastries, and traditional baking. It’s quite easy to spend a day, or even an afternoon, hopping between bakeries and coffee shops, which is possibly one of the simplest ways to experience everyday life in the city.
Skillingsboller is obviously the standout local speciality, typically enjoyed alongside strong black coffee. However, many cafés also serve Norwegian waffles, pastries and open sandwiches made with regional ingredients.
Tips for Eating Out in Bergen
From traditional seafood restaurants overlooking the harbour to cosy neighbourhood cafés serving cinnamon buns and coffee, the city’s dining scene is more about its maritime heritage and love of seasonal ingredients than it is about experiencing Norweigan culture. Here are a few useful things to know before sitting down to eat in Bergen.
Expect Seafood to Dominate Menus
Bergen’s location between the fjords and the North Sea means seafood appears everywhere, from fish counters in the market to fine dining tasting menus. I don’t think I had a single meal that didn’t include something hauled from the surrounding, salty waters. Even smaller cafés often serve seafood-based open sandwiches or fish cakes.
Dining Out Can Be Expensive
Norway is one of the most expensive countries in Europe, and Bergen is no exception. Restaurant prices are generally high compared to elsewhere on the continent, particularly for alcohol and seafood dishes. There’s a reason that locals save dining out for special occasions rather than having weekly meals in restaurants. If you want to save money, it’s a good idea to eat a large lunch instead of dinner, visit bakeries for breakfast or choose from a set menu rather than going for the a la carte options.
Make Reservations at Popular Restaurants
Bergen’s best spots can fill up quickly, especially during peak summer and cruise season. If there’s somewhere specific you want to try, particularly around Bryggen or the harbourfront, it’s worth reserving a table in advance.
Don’t Expect Late-Night Dining
Norwegians generally eat earlier than in southern Europe, or than in much of the rest of Europe. I was told by the guide on our food tour of the city that it isn’t abnormal for her to have dinner at around 5pm, or even 4.30pm. Lunch is regularly eaten as early as 11.30am! Because of this, many kitchens close surprisingly early, especially outside peak tourist season. It’s common for restaurants to stop serving food by 9pm or 10pm, while smaller cafés and bakeries may close in the late afternoon.
Tipping Is Appreciated but Not Essential
Service charges are already included in restaurant bills in Norway, so tipping is not obligatory. However, it’s common to round up the bill or leave around 5–10% for particularly good service. It’s also worth noting that card payments are standard throughout Bergen, even for small purchases at bakeries, cafés and food stalls. Many places are effectively cashless, so there’s little need to carry Norwegian kroner.
Try Seasonal Specialities
Norwegian food changes significantly with the seasons. In the summer, you will find an abundance of berries, while autumn menus often feature game meats and mushrooms. In winter, traditional festive dishes such as pinnekjøtt and rich stews appear on menus across Bergen’s restaurants.
FAQs
What food is Bergen famous for?
Bergen is best known for its exceptionally fresh seafood, particularly salmon, cod, and shrimp. Thanks to its position on Norway’s west coast and centuries-old fishing heritage, the city has become one of the country’s top culinary destinations. Bergen is especially famous for Bergensk fiskesuppe (Bergen fish soup), fresh fjord salmon and skillingsboller, the city’s iconic cinnamon buns.
What traditional Norwegian food should I try in Bergen?
Some of the best traditional Norwegian dishes to try in Bergen include fish soup, fiskekaker (fish cakes), raspeballer or komle (potato dumplings), brunost (brown cheese), lefse and reindeer stew. It is also an ideal place for seafood lovers, who should also try fresh shrimp, smoked salmon and bacalao, a rich cod stew linked to Norway’s historic clipfish trade.
Is Bergen good for seafood?
Surrounded by fjords and the North Sea, the city has access to some of the freshest fish and shellfish in Scandinavia. You can sample everything from king crab and cod to salmon and shrimp at restaurants across the city, particularly around the famous Fish Market.
Where can I eat authentic Norwegian food in Bergen?
Authentic Norwegian food can be found all across Bergen, from traditional seafood restaurants to cosy local taverns. Popular spots include Bryggeloftet & Stuene for classic Norwegian dishes, Pingvinen for hearty local comfort food and Enhjørningen for seafood-focused tasting menus.
What is the most famous Norwegian dish?
One of Norway’s most famous dishes is gravlaks, a cured salmon traditionally served with mustard sauce and bread. Other classic Norwegian foods include fish soup, pinnekjøtt (salted lamb ribs), rakfisk (fermented fish) and brunost. In Bergen specifically, seafood dishes dominate local menus.
Is food expensive in Bergen?
Like much of Norway, Bergen can be expensive for dining out compared to the UK, especially in central tourist areas. Seafood restaurants and fine dining venues tend to have the highest prices, while bakeries, cafés and casual eateries offer more affordable options but the prices are still a lot higher than what you can expect at home. It’s best to balance restaurant meals with food market snacks and bakery stops.
Can vegetarians eat well in Bergen?
Although traditional Norwegian cuisine is heavily focused on seafood and meat, Bergen has an increasingly strong vegetarian and Nordic-inspired vegan dining scene. Many restaurants now offer seasonal vegetable dishes, plant-based tasting menus and vegetarian versions of Norwegian classics.
Is the Bergen Fish Market worth visiting?
The Bergen Fish Market is one of the city’s most famous attractions and a great place to try local seafood. You can sample fresh shrimp, salmon, king crab and fish soup as well as the best of the day’s catch while learning more about Bergen’s long maritime history. Prices can be higher than elsewhere in the city, but the atmosphere and variety make it a worthwhile stop for first-time visitors.
