When it comes to food and drink in Norway, a culinary revolution has quietly taken place in the last few years. In particular have both restaurants and ordinary kitchens seen a rise in local and organic food. This has a lot to do with the general increase in prosperity and willingness to spend money on high quality products, but also with a new-found pride in Norwegian food traditions and ingredients.

What really characterizes Norwegian cooking is to a large degree found in our rather unique agricultural customs: Sheep and goats that graze in outlying pastures along the coast and in the mountains. A cold and largely unpolluted climate ideal for growing fruit, berries and vegetables without extensive use of pesticides. Modest farms and smallholdings that produce milk, cheese and beef in healthy environments, virtually disease-free and subjected to strict laws and regulations when it comes to animal welfare. And of course the extensive coastline with long and rich seafood traditions.