Escalón — Restaurant in Bergen

The waiter revealed that the sauce on the bao buns is purchased in externally and made with garlic powder (come on - make your own glaze with fresh garlic thats a minimum!) No wine bottles open for tasting possible before buying a bottle. Doesn't exactly scream quiality. The pork was dry, but the beef was nice. Overpriced and lacks originality, tasted like many of the components were not freshly made but reheated. The only thing saving the place is the wonderful staff - they were just great! If youre a foodie...

Small portions, suspicious service, good bread. The menu has some interesting dishes and the choice is good. The mussels were good, well prepared with some good tangy and spicy sauce. The lamb portion was very small, though the meat was good. The cheese balls I would definitely recommend for any cheese head out there. Otherwise the service was quite quick. I would recommend trying it out, but not a must go in...

Patats bravas you could make at home - they were chips. Honey glazed checken skewers were not skewers - but just a filet with skin with honey on top. If you don't like skin, you are left with just tasteless chicken...focaccia, chevre and dates were good, and saved the meal. Service non-existent with uninterested staff. Apparently, it will all be better with the new menu later in June - but not...