European Region of Gastronomy 2022
“Trøndelag County has become a world renowned food region in recent years.”
Condé Nast Traveler, 2022
Come to the home of some of the very best seafood in the world...
... and get a new perspective on freshness.
Taste the finest ingredients from the raw, powerful wilderness and the mountains ...
Fish, right from the lakes and the sea.
Where chefs with a rock 'n roll attitude make magic with surprising ingredients...
...as well as with the delights of slow-growing crops in the countryside.
Fertile and mineral-rich soil has blessed the region with an abundance of flavourful and vibrantly colourful produce.
Welcome to Trondheim and Trøndelag, the European Region of Gastronomy 2022.
Down to earth. Authentic. Rooted in both the Viking Era, Middle Age history and thousands of years of hunting, fishing and farming traditions. Yet at the same time extremely innovative.
The world has started to notice the region lately. The prestigious Condé Nast Traveler listed the region as one of three top destinations for food experiences and one of their 22 best places to go in 2022.
“The area’s diverse landscape, forests, mountains, fjords, and fields, produces high-quality seafood, organic dairy products, and fresh vegetables, which farmers share locally and with restaurants around the world.” Condé Nast Traveler
Suddenly the world's foodies are flocking to this small, cosy region in Central Norway, considered Norway's food larder, which international food experts have chosen to be European Region of Gastronomy in 2022. In the Nordic countries, only Aarhus in Denmark and Kuopio in Finland have previously received the distinction.
But Trøndelag has not always been on the culinary map.
"I grew up in Trondheim in a period when Trøndelag was very far from being a culinary gem. But in recent years I have been back several times, and each time I am overwhelmed with pride, both by the quality of the culinary experiences, the passion for local food, and the unique cohesion among the chefs up here," says Norwegian cookbook author Helle Øder Valebrokk. She is one of Norway's most renowned food journalists and writes the popular blog helleskitchen.no.
Wondering what all the fuss is about? See some of Norway's star chefs and food producers talk about the foodie paradise of Trøndelag below.
These European Region of Gastronomy signs indicate that at least 30% of the food served at a restaurant or eatery is made with local produce!
The European Region of Gastronomy is founded by IGCAT (International Institute of Gastronomy, Culture, Arts and Tourism) and is a tribute to local food and local specialties. It’s a tribute to a region that takes local food production seriously throughout the entire value chain. It’s a tribute to the farmers, fishermen and breeders who conjure up the most delicious produce with tender love and care, and who knows how to utilise world-class local ingredients in their work. As the first region in Norway, Trøndelag and Trondheim have been awarded the European Region of Gastronomy 2022.
The European Region of Gastronomy is founded by IGCAT (International Institute of Gastronomy, Culture, Arts and Tourism) and is a tribute to local food and local specialties. It’s a tribute to a region that takes local food production seriously throughout the entire value chain. It’s a tribute to the farmers, fishermen and breeders who conjure up the most delicious produce with tender love and care, and which knows how to utilise world-class local produce in their work. As the first region in Norway, Trøndelag and Trondheim have been awarded the European Region of Gastronomy 2022.
So, what's on the menu? Thousands of islands and skerries washed by the cold, pure Norwegian Sea dot the coastline of the Trøndelag region. The cod, salmon, crab and langoustines from this area, especially from the islands of Hitra and Frøya, are shipped around the globe and served at the best restaurants in the world.
"I myself have experienced one of the craziest seafood meals of my life out at the Ansnes Brygger on the island of Hitra. It was just ... wow! I'm looking forward to visiting their new restaurant The Crab, in Trondheim," says Helle Øder Valebrokk.
And she is not alone. She once interviewed the renowned MasterChef Australia judge Matt Preston, in Mexico.
"He told me that the seafood in Norway and Trøndelag was the very best he had ever tasted," says Helle.
She firmly believes that Trondheim lives up to its nickname: The home of Nordic flavours.
"No matter where you go in the Nordic countries, the shellfish served at the really good restaurants will now almost exclusively be Norwegian."
“Even in Dubai, I was served scallops from Trøndelag at an eye-watering price, described as 'the best in the world'. Something I totally agree with!”
Helle Øder Valebrokk
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.
"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.
• Crab, langoustine and other shellfish from Hitra and Frøya
• Seafood and freshwater fish from the whole region
• Reindeer, moose, and venison
• Cured meats and homemade flatbread
• Local baked goods: Lefse, lemse, pjalt
• Kraftkar blue cheese from Tingvollost and other award-winning cheeses from Gangstad Gårdsysteri, Eggen Gardsysteri, Munkeby monastery, Elvekanten Ysteri, Hitra Gårdsmat, Grindal Ysteri, Orkladal Ysteri.
• Brands to look for: Rørosmat, Trondheims Matperler.
The cows and sheep in the region benefit from the lush green grass, producing milk that local cheese artisans use to make some of the world's best cheeses.
In 2016, the blue cheese Kraftkar from Tingvoll farm in Nordmøre was awarded World Champion of all cheeses at the World Cheese Awards in Spain. And in 2019, Nidelven Blå (a type of blue cheese) from Gangstad Gårdsysteri in Trøndelag, brought home super gold. And there are so many more...
In 2023, Trondheim will host the international cheese competition, the World Cheese Awards! Local cheese makers are already stepping up their game...
In 2024, Trondheim will host the Bocuse d'Or Europe championship, another international recognition of the incredible food journey that has taken place in this small, but proud, region, in the north.
When announcing its selection, Bocuse d’Or stated that "Trondheim is a promising international gastronomic capital."
Did you know that together with France, Norway is actually the most-winning Bocuse d’Or nation?
There are plenty of ways to quench your thirst in the region, too. A new wave of microbreweries, coffee shops, local juice and kombucha producers are popping up in the region.
And a great cocktail is never far away either! Some are made with a local touch:
"Aquavit-based cocktails are actually one of the trending drinks in the Nordic countries and Norway right now, largely thanks to a new wave of local producers and highly skilled, bold bartenders," according to Jørgen Dons, winner of "The best Nordic bartender" award and manager of the popular Raus Bar in Trondheim.
The stylish bar at the Hotel Britannia is also a must for seasoned cocktail lovers. If wine is more to your taste, the sommelier here is one of the world's best, according to the Michelin Guide. You will also find plenty of other great wine bars and cosy pubs around town.
Can you taste the picture? The Trøndelag region gives you natural flavours in every bite!
See our selection of companies that work hard to make you happy all through your trip.