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Food traditions in Norway
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Himmelspannet makes cheese from local goat- and cow milk, based on old traditions and knowledge from Hemsedal.
The products are available in supermarke...
Bronze statue of the "Klipfish wife" to commemorate the workers on the klippfish rocks, sculpted by Tore Bjørn Skjølsvik. The staute was a gift to the...
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.
At the tender age of 19, Jan Terje Vignes built his first greenhouse to grow tomatoes. Now, 13 years down the line, he has expanded into becoming one o...
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....
Bardus bistro is a Norwegian reflection of the traditional bistro concept and our menu is based on the ingredients and culinary history of the north…with a twist.
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...