Located in The Liberty hotel, this is a tastefully modern fine dining restaurant with floor-to-ceiling windows affording a view of the small harbour. There is also a gorgeous terrace. Four evenings a week, chef Phillip Probst and his team use excellent ingredients to create an interesting set menu comprising four to eight courses. The dishes are modern, yet classical in their foundations – the wonderfully intense sauces deserve a mention. The fjord trout served lukewarm with cauliflower, caviar and a brown butter sauce, for example, is a highlight. The well-drilled front-of-house team are friendly and attentive – they really pull out all the stops!