The local food boom
Trøndelag is just as much about the soil as the sea. We have to turn back time a bit to get the full picture. Things have already been cooking for many years in the Trøndelag region.
As unlikely as it may seem, it was Røros, a small, former mining town in the middle of the mountains in southern Trøndelag, that pioneered the local food boom in Norway. You can actually join a local food safari here, for a unique and historic culinary experience.
The trend spread throughout the region. First class chefs started flocking to Trøndelag, drawn by an abundance of great food producers, bringing experience from different corners of the world with them. A strong culture for mixing local food with innovative ideas has emerged here and has brought a bold and passionate culinary attitude to the region.
Thanks to the unique and fertile soil in the region, fruits and vegetables grow more slowly in this part of the world, giving them a sweeter and more intense flavour.
A wide variety of local specialties
"The exciting thing about Trøndelag is that the region is quite unique when it comes to food. Each local area is recognised for its own thing," says Mikael Forselius. He's the Hotelier & CEO of Trondheim's renowned Britannia Hotel, home to Michelin-starred restaurant Speilsalen.
Your only problem is to choose among the abundance.
The vegetables from the Fosen region, local reindeer meat, dairy products from Røros, and seafood from the Hitra and Frøya region are all among the local specialties.