Dry-aged steak in downtown Bergen
Allmuen Bistro at Torgallmenningen dry-ages its steak in-house for 8 to 12 weeks and grills it on a Josper. A 300-gram steak with grilled vegetables, grilled bread, and miso potatoes costs 1,695 kr and is enough for two. The meat comes from Larsastova in Hardanger and Selheim Gård in Voss.
Please write “dry-aged steak” in your order, and we’ll set one aside for you. We only have a few steaks ready each week.
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Why do you age the beef for 8 to 12 weeks?
For the sake of flavor. The tenderness develops during the first few weeks. After that, the meat changes mostly in terms of flavor: around 8 weeks, it becomes nutty and rich, and by 12 weeks, it develops a deeper flavor with more umami. Most steak restaurants age their meat for 4 to 6 weeks.
"We age the meat for so long because the flavor continues to develop even after the meat has become tender. Around eight weeks, it takes on a nutty flavor; by twelve weeks, the flavor becomes more complex."
Tobias Stavang Gaarden, head chef at Allmuen Bistro
about 70%
According to Meat & Livestock Australia, this is what remains of the cut after 5 weeks of aging. The rest evaporates or is trimmed away, and we use the trimmed parts in broth and sauce.
- Whole back cuts come from the farms, where the animals are slaughtered on-site.
- The cuts hang on the bone, with the fat still on, in our own aging cabinet at 1 to 2 degrees.
- After 8 to 12 weeks, the head chef decides when each piece is ready.
- The dry crust is trimmed off, and the steak is cut into 300-gram portions.
- We grill the steak on the Josper using holm oak charcoal and just flake salt, let it rest, and slice it.
Sources: Research shows that the meat becomes more tender during the first 2 to 5 weeks, and that longer aging primarily alters the flavor (Foods, 2022; Dashdorj et al., 2016). After 5 weeks, about 70% of the cut remains (Meat & Livestock Australia).
Where does the meat come from?
From two farms in Western Norway that slaughter on-site. Larsastova in Folkedal, Hardanger, operates an organic farm with suckler cows, including the Western Norwegian breed known as Vestlandsk fjordfe, and the animals graze in the mountains during the summer. Selheim Farm in Voss has its own on-site slaughterhouse.
Which cut and what level of doneness?
The chef recommends medium rare. The cut varies depending on what has been fully aged, so ask us what's available that evening. You decide how well-done you want it.
| Cut | Fat | The Chef's Advice |
|---|---|---|
| Entrecôte | Most fatty, marbled | Medium rare, so the fat melts |
| sirloin | Fat rim along the side | Medium rare |
| tenderloin | Magrest | Rare to medium rare |
Dry-aged meat contains less water and cooks faster than regular steak, so we cook it using a thermometer.
Before You Order
- Order the steak when you reserve your table. Write “dry-aged steak” in your order, or call 919 18 008. It often sells out on weekends.
- For one or two people. You can order the steak on your own, while the rest of the table chooses from the menu. If you split it between two people, it still costs 1,695 kr.
- Dinner only. Monday through Thursday starting at 5:00 p.m. and Friday through Sunday starting at 4:00 p.m. Not available for Saturday brunch.
- Vegetarians at the table. There are always vegetarian dishes on the menu.
- Allergies. Please let us know when you place your order.
- To go with the steak: grilled vegetables, grilled bread, miso potatoes, and the sauce of the day. Our wine list was awarded the Silver Star in the Star Wine List of the Year Norway 2025.
Questions and Answers
How much does dry-aged beef cost at Allmuen?
Dry-aged steak at Allmuen Bistro costs 1,695 kr for 300 g, served with grilled vegetables, grilled bread, and miso potatoes to share, and it can be split between two people.
How long has the steak been dry-aged?
We dry-age the beef ourselves for 8 to 12 weeks and decide when each cut is ready for the grill.
Why do you let the steak age for so long?
The tenderness develops during the first few weeks. We age the steak for 8 to 12 weeks to enhance the flavor: after about 8 weeks, it becomes nutty and rich, and by 12 weeks, the flavor is deeper, with more umami.
How much of the meat is lost during the aging process?
According to Meat & Livestock Australia, about 70% of the carcass remains after 5 weeks of aging. The rest evaporates or is trimmed, and we use the trimmed parts in broth and sauce.
Where does the meat come from?
The meat comes from two farms in Western Norway that have their own on-site slaughterhouses: Larsastova in Folkedal, Hardanger, which operates as an organic farm, and Selheim Farm in Voss.
What cuts of meat do you serve?
We serve entrecôte, sirloin , or tenderloin, depending on what has finished aging. Ask us what’s available that evening.
What comes with the steak?
To go with the steak, we'll put a generous serving of grilled vegetables, grilled bread, and miso potatoes in the middle of the table.
What level of doneness do you recommend?
The chef recommends cooking it medium rare, because the fat melts and the meat stays juicy. tenderloin is leaner and tastes best when cooked a little less. It's up to you.
Do I have to order the steak in advance?
We recommend ordering the dry-aged steak when you make your reservation, because we only have a few steaks fully aged each week.
Can one person order the steak?
Yes, one person can order the steak on their own, and the others at the table are free to choose from the menu.
Is steak served for brunch?
No, dry-aged steak is only served for dinner, not for Saturday brunch.
Where is Allmuen Bistro?
Allmuen Bistro is located at Valkendorfsgaten 1B, 5012 Bergen, near Torgallmenningen in downtown Bergen.
Is " Allmuen " a steakhouse?
No, Allmuen Bistro is a restaurant in downtown Bergen, not a steakhouse. But we take our steak seriously. We dry-age it ourselves for 8 to 12 weeks and grill it on a Josper. The meat comes from Larsastova in Hardanger, which operates organically, and from Selheim Gård in Voss.
What are your hours?
We are open Monday through Thursday from 5:00 p.m. to 11:30 p.m. and Friday through Sunday from 4:00 p.m. to 11:30 p.m. We serve Saturday brunch from 12:00 p.m. to 3:00 p.m.
Where can you eat dry-aged steak in Bergen?
At Allmuen Bistro, Valkendorfsgaten 1B, 5012 Bergen, at Torgallmenningen in central Bergen.
Monday through Thursday, 5:00 p.m. to 11:30 p.m.
Friday through Sunday, 4:00 p.m. to 11:30 p.m.
Saturday brunch, 12:00 p.m. to 3:00 p.m.
Phone: 919 18 008, post@allmuenbistro.no
AS Walkendorff, corporate ID No. 986 653 503
Valkendorfsgaten 1B, 5012 Bergen
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