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Food traditions in Norway
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Developing and producing our own proper food has always been a mainstay of our activities over the years. Home-made fare, cakes and bread are prepared in our own production kitchen.
At the Noraker farm we breed our own trout and process it into the local delicacy "rakfisk" (semi-fermented trout). This summer we open a brand new far...
Production of local bakery products based on old recipies. Made the old fashioned way. The products are available in the supermarkets in Hemsedal.
Smoked fish and game and production of cured meat from cattle and game. Local raw materials. Catering. The products are available in the supermarkets...
Himmelspannet makes cheese from local goat- and cow milk, based on old traditions and knowledge from Hemsedal.
The products are available in supermarke...
Innlandet is the smallest of the town’s islands or “lands” and has the best preserved houses from Old Kristiansund, as the city was bombed during the...
Hjembu farm dates back to the 1700s where there has always been a love of nature and animals. The current owner acquired the property in 1981 and has invested heavily in providing locally produced food of high quality. The farm is a family business from three generations.
The Ryfylke Chef – Frode Selvaag – is born and bred in Ryfylke. Originally from Sandeid, he now operates from Finnøy. Confused? You don’t need to be....
The Norwegian Klipfish Museum is situated on the island of Gomalandet in a large and well preserved wharf dating back to 1749. The wharf was used for...