Behind the imposing hulk of the former headquarters of Bergen’s largest bank lies a hotel filled with history – and the unmistakable sound of music. The clue is in the name: Opus XVI, the A-minor piano concerto, Op. 16, by world-renowned Norwegian composer Edvard Grieg.
Grieg, born and raised in Bergen, wrote many of his best-known works in the city he loved. Today, his brother’s great-grandson, Alexander Grieg, owns the hotel and pays an elegant homage to the composer’s legacy.
Symphony of details
Grieg’s influence resonates throughout the property – from busts in the lobby to a dedicated museum on the lower level where guests can explore his life, family, and cultural contributions. Grieg’s music, for example, appears in Montessori educational materials around the world. The foyer displays the composer’s original cello, famously used to play one of his signature pieces.
Several rooms and suites are named after his works, including Suite 114 “Peer Gynt” and Suite 212 “Holberg.” Each room comes with a copy of Grieg’s biography – a personal touch that deepens the connection between guest and composer.
Style pays dividends
The building itself has a grand, old-fashioned feel – likely a nod to its former life as a bank – which added to its charm. The vault has been transformed into a wine cellar and the main floor where the bank tellers used to sit is now a beautiful backdrop for the breakfast, afternoon tea and dinner. It’s a majestic space with granite walls, columns in polished marble and large ornate chandeliers. Every detail adds to the atmosphere of refined opulence.
The building with its many decorative details was designed by architect Herman Schirmer and later extended twice. Architect Schak Bull, who also drew Edvard Grieg’s residence “Troldhaugen”, was responsible for the last extension in 1918. Connections to the composer doesn’t stop there, Schak Bull was also Edvard Grieg’s cousin.
Where every detail matters
Despite these monumental historic accents, Opus XVI feels remarkably intimate the moment you step inside. Guests are greeted with fresh fudge, macarons, and a personalised note. Evening turndown includes chocolate and bottled water, while the reception offers irresistible homemade “kinder bueno” cookies every afternoon – though you’ll need to hurry; regulars know how quickly they disappear.
The hotel’s 65 rooms and suites feature soothing neutral tones and dark wood accents, custom furniture, parquet floors, and spacious marble bathrooms. Beds are plush and cloud-soft, and the emerald-green slippers and robes add a welcome touch of understated luxury.
Thoughtful amenities – French Dammann Frères tea, a Nespresso machine, and porcelain mugs designed to hold a teabag string neatly in place – signal a property that truly understands comfort.
Exceptional breakfast
Breakfast, included with every stay, is served in the grand restaurant – complete with a live pianist and art deco mirrors glinting along the walls. Guests can enjoy both a buffet and à la carte menu. The buffet has everything from fresh fruits, berries, smoothies, eggs, vegetables, to traditional Norwegian foods such as brunost (sweet brown cheese), local chocolate and apple juice. It’s worth mentioning that Norwegian chocolate is the best we’ve ever had!
Made-to-order dishes include Eggs Benedict, Eggs Royale on sourdough, a fluffy ham-and-cheese omelette, and a gourmet grilled cheese with mustard vinaigrette. Tea arrives in elegant china, and coffee refills are unlimited.
The tables are well-spaced and ideal for quiet conversations. The staff understand this beautifully – if you arrive a bit late for breakfast, it’s very relaxed so you won’t miss a thing. The breakfast here is very good indeed.
Nordic flavours after dark
Guests who refuse to let mealtime end can indulge in Afternoon Tea, best paired with a glass of champagne. Dinner is equally memorable, with a menu celebrating local and fresh ingredients such as langoustine from Algerøy and halibut from Glitne. Our mains –fennel-baked codfish and grilled monkfish – were fresh, balanced, and allowed the ingredients to shine. One of our starters was lobster tail garnished with popcorn!
Desserts bordered on artwork: a pear-and-fennel hazelnut mousse and a chestnut-and-mandarin creation with yuzu, black truffle, and miso – unexpected combinations that worked beautifully.
After dinner, take a stroll. The hotel sits directly on Torgallmenningen, Bergen’s main square, and is just minutes from the Fish Market, the Fløibanen funicular, and UNESCO-listed Bryggen. Yet despite its exceptional location, you may find it surprisingly hard to leave the sanctuary of Opus XVI for long.
Image credits: © Opus XVI Bergen
