Two decades of culinary exploration and community in Bergen with Colonialen

By Celina Tran | Photos: Colonialen

Bergen, Norway’s rain-kissed cultural capital, has long been a city where music, literature, and art thrive. In recent years, it has also become a destination for food lovers, thanks in no small part to Colonialen.

What began in 2005 as a small restaurant with four tables and a celebrated cheese counter has grown into a collection of restaurants, cafés, bars, and a delicatessen that shape much of the city’s contemporary dining scene. “I’m passionate about creating good experiences around the table,” says Laila Skorge, co-founder and manager at Colonialen. “For me, it’s about bringing people together in spaces where food, drink, and fellowship are at the centre.”

Along with co-founder and sommelier Ken Petter Skorge Kristiansen, Laila established Colonialen on Engen 8 in Bergen with just four tables, and it quickly became known as the city’s best cheese counter. Over the past 20 years, the concept has grown into an eclectic family of restaurants, cafés, wine bars, and a celebrated delicatessen.

Step by step, new ventures followed: a bakery and café at Paradis in 2008; the opening of Colonialen at Litteraturhuset in 2013; the city-centre deli Fetevare and Colonialen 44 in 2014; later, a wine school and various restaurants and bars; a hole-in-the-wall wine bar, Jest (2024); and, most recently, Sann (2025) –casual fine-dining inside and a rooftop terrace with views of the city mountains.

Two decades of culinary exploration and community in Bergen with Colonialen

Today, Colonialen offers it all – from high-end dining to the comfort of coffee and pastry on the go – ensuring there is something for everyone. “Whether it’s a coffee, a glass of wine, or a complete meal, we want our guests to feel included and welcome.”

As Colonialen celebrates its 20th anniversary, the vision remains clear: to enrich people’s lives through food and drink. The team wants to promote short-travelled local flavours from both land and sea, and grow herbs and vegetables on Sann’s roof garden. Eco-Lighthouse certified, they work continuously to reduce the carbon footprint and encourage a sustainable way of running a business.

The values that Skorge highlights – respect, community, knowledge, movement, playfulness and honesty – have guided every step. “We have always wanted to create spaces where people want to gather, learn, and enjoy together,” she reflects. “That’s what Colonialen is all about.”

Two decades of culinary exploration and community in Bergen with Colonialen