On the picturesque island of Bekkjarvik in Norway, renowned chef Örjan Johannessen has crafted a gastronomic haven. With the finest ingredients sourced from the surrounding waters, Johannessen's newly opened restaurant, Mirabelle by Ørjan Johannessen, celebrates local produce with an international flair, all imbued with his unique personal touch.
Nestled in the stunning archipelago of Bergen, Bekkjarvik is home to Johannessen’s culinary oasis. His family has managed the island's inn and pub for generations, now also operating a pizzeria, a conference villa, and the newest addition, Beckerwyc House. "I grew up in the kitchen of the inn," recalls Chef Johannessen, pointing to the large white wooden villa by the harbour. Bekkjarvik’s inn boasts a rich history dating back to the 1600s when it was built to host King Christian IV, who needed a place to dine while travelling. In 1982, Asta and Øystein Johannessen took over the inn, turning the restaurant kitchen into a welcoming space for their twin sons, Arnt and Ørjan, and sister Regine. Today, Arnt oversees the kitchen, while Ørjan develops Beckerwyc House, located on the hill above where Regine is the hotel manager.
The impressive building, designed by architect Ajas Mellbye and Forum Arkitekter, is inspired by the sea and the expansive landscape. Sol Design handled the interiors, which feature harmonious, understated shades. The boutique hotel was completed a year ago, and its fine dining restaurant, Mirabelle, opened in November. "We wanted to create something enduring for the next generation, a new concept that complements our other establishments and offers guests more choices," explains Johannessen.
Born and raised in Bekkjarvik, Örjan Johannessen has been helping in the kitchen of the inn for as long as he can remember. By the time he started culinary school at 16, he could already make sauces, fillet fish, and butcher lamb. "I realised I was good and quickly gained confidence in the kitchen," says Johannessen, who soon began participating in apprentice competitions, finding them exhilarating. In 2008, he won Bocuse d’Or Europe as commis for Geir Skeie, but turned 22 before the final in Lyon and was not allowed to participate. This frustrated Johannessen, motivating him to pursue the competition independently. Since then, Johannessen has competed twice, winning both Bocuse d’Or Europe in 2012 and Bocuse d’Or in Lyon in 2015. Both times he was accompanied by coach Odd Ivar Solvold, who is now also an important part of the Mirabelle team as an inspirational mentor.
When he returned to Bekkjarvik after his Lyon victory, 500 people gathered at the quay to celebrate. "The island is patriotic and supportive. We had an afterparty at the inn. It was fantastic. My win means a lot to everyone here; it’s very touching," he says. His twin brother, Arnt, was also part of the Bocuse d’Or team. "He was with me throughout the journey but prefers to stay in the background. We have a fantastic balance," says Johannessen, who was more reserved in his youth but has since become the spokesperson and face of the family’s hotel and restaurant group. Winning Bocuse d’Or opened many doors, including becoming a regular guest at the Constance Culinary Festival in Mauritius. Though deeply rooted in Bekkjarvik, Johannessen draws much culinary inspiration from his travels around the world.
The stately Beckerwyc House resembles a dragon with its scale-covered facade, overlooking the Austervoll archipelago. Beckerwyc, found on old English sea charts, is pronounced Beck-er-wyc, hence the name. The building houses 20 hotel rooms, a large terrace on the roof, and on the ground floor. Restaurant guests take the lift to the third floor and step directly into Restaurant Mirabelle, named after Johannessen’s daughter and favourite plum. The dining room features an open kitchen and large windows with views of the sea and land. The evening’s menu includes shrimp, scallops, langoustines, and turbot, all caught by selected fishermen in the waters outside. "The seafood is fresh daily; even the shrimp are caught with traps and delivered alive. It’s a privilege," says Johannessen, who explains the difference between hermaphroditic and single-gender scallops. "The hermaphroditic ones are more orange or brown, and the texture changes when cooked. But we don’t see their gender until we open them. It’s about fifty-fifty," he explains. The turbot, fished in waters near the neighbouring island, also boasts a unique texture and taste, fresh and firm.
Throughout the evening, Johannessen takes guests on a culinary journey around the world. The langoustine is served with a sauce made from Mauritius curry leaves, and the scallop is cooked with Tasmanian pepper and served with macadamia butter, and a kiwi and nashi pear salad. It’s playful with a sense of comforting elegance. But when it’s time for petit fours, guests are brought back to the hometown with grandmother Mimi’s cookie tray. "I like to improvise; that’s how my cooking has always been," says Johannessen. "My cooking here should be personal and genuine. I want to showcase my culinary philosophy and my life. As a guest, you come home to me and my village.”
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