The Classical: Edvard Grieg, Belà Bartok, Gjermund Larsen

Foto: Geir Dokken
Foto: Geir Dokken

Thursday, June 28th

6:00 pm

Tickets: 300/250 NOK (student discount) children under 12: free entry

Venue: Holmen, Sørvågen

Artists: Gjermund Larsen – violin

Mary Auner, Liv Opdal, Synnøve Volden, Kaja Fjellberg Pettersen, Einar Halle, Lisa Isabel Holstad, Runa Bergsmo, Carles Muñoz Camarero - cello

Please note! The concert venue is not accessible by wheelchair.

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The theme of the festival this year is traditional folk music. In this classical concert, we are presenting music from two composers who were highly influenced by the folk music of their respective countries. Both Edvard Grieg of Norway and Belà Bartok of Hungary collected folk music and wrote it down directly, as well as adapting it and using it as an inspiration when writing music in a classical format. This clearly shows in the pieces we are presenting in our own arrangements for cello ensemble; Romanian Folk Dances (Sz 56) by Bartok and Melodies for strings by Grieg. We will also present some beautiful folk music from Lofoten arranged for us by Brita Falch Leutert.

The second part of the concert is dedicated to the renowned Norwegian folk musician Gjermund Larsen. As a virtuoso performer of folk music himself his music brings the cross-over between folk music and classical music to the next level. He has worked a lot with string orchestra before, but this will be the first time he is performing with a cello ensemble.

The restaurant serves a special Cellolyd menu this evening, for table reservations please contact Holmen, +47  93 44 23 01.

STARTER:                        Carpaccio of salmon with rocket salad, fresh chives from our garden, shallots, olive oil and capers

STARTER OPTION 2:         Summer salad with toasted almonds, pumpkin seeds and fresh Norwegian strawberries *

MAIN:                             Spanish style beef cheeks cooked with red wine and herbs, served with rosemary potatoes

MAIN OPTION 2:              Baked fish filet (cod or halibut) with fennel purée, sautéed spinach, apple and fennel salad

MAIN OPTION 3:              Mushroom risotto with toasted pumpkin seeds, cranberries and parmesan served with stone oven baked bread and butter *

DESSERT: Valrhona white and dark chocolate mousse


3 course menu 700, - 3 course menu with wine pairing (2 glasses) 850, -