European Region of Gastronomy

In the heart of Norway lies the Trøndelag region, a lush band of mountains, fjords, oceans, forests and cultivated land that surrounds Trondheim, the country’s new food destination. The proximity to some of the world’s best ingredients is the backbone of the Trøndelag food culture – not only will you find Michelin restaurants here, but producers and restaurants all over the region that offers unique, unforgettable dining experiences.

The European Region of Gastronomy is by no means only a tribute to Michelin-starred restaurants, white tablecloths and tall glasses alone - although that is also part of the overall picture. Rather, the European Region of Gastronomy is a tribute to local food and local specialities. A tribute to a region that takes local food production seriously throughout the value chain. It is a tribute to the farmers, fishermen sceese makers and foragers who carefully develope the most delicious ingredients in every nook and cranny of Trøndelag - to the team of chefs from Trøndelag who know how to utilise world-class local ingredients in their work.

Trondheim and Trøndelag were recognised as European Region of Gastronomy 2022 in January 2020. The title is awarded by the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) in Barcelona.

The jury emphasised the gastronomic strengths of Trondheim and Trøndelag and the good work on sustainability. The jury emphasised flagship initiatives such as the Trøndelag Food Festival and the way it connects urban and rural products, businesses and consumers. It also praised the local pride and appreciation of the land and water, the green and blue economy.