The passion for local food is on the rise in Norway, Restaurants with the “Norwegian Foodprints” badge serve home-cooked food with Norwegian ingredients, based on local produce and identity.
In order to become an approved Norwegian Foodprints restaurant there are strict criteria. The food must be made from scratch, and the restaurants must document that they use local, Norwegian products and that they have good knowledge of local food and dishes.
The rise in use of organic food has been an important political target in Norway, and in the last few years sustainable food consumption has gotten a big breakthrough.
In addition, the word “kortreist” (locally grown) has found its way into Norwegian cooking dictionaries and restaurant tables. The word implies producing and consuming more local foods that don’t rely heavily on emission-inducing transport. Many of the producers combine ancient Norwegian food traditions with new scientific methods for developing the products in a safe environment.
The products can also be bought locally, or through the large supermarket chains that are focusing more and more on higher quality products from local producers.
Travellers will meet the Norwegian foodprints badge at places to eat in many parts of Norway, as showed if you scroll further down to the map and to the interviews with four of the chefs.
Innovation Norway has, in cooperation with The Norwegian Farmers’ Union and HANEN, developed the independent quality badge Norwegian Foodprints to promote great, local food producers and restaurants that make use of the freshest ingredients Norway has to offer.
Read more about Norwegian foodprints (only in Norwegian).
They made it, despite that earning the label Norwegian Foodprints is a tough ordeal. Four of these carefully selected chefs reveal how they make the most out of fresh, local ingredients.
“We hand pick many ingredients here.” Quirien van Oirschot
When the blond-haired Geir Skeie won the world final in the highly esteemed culinary competition Bocuse d’Or in 2009, he was highly praised – and also experienced quite a lot of pressure. Shortly thereafter he started a new restaurant concept based on seafood, and everybody’s eyes were on him.
The name Brygga 11, meaning “pier 11”, seemed surprisingly low-key for a Bocuse d’Or winner, but the reviews were raving in a way normally reserved for more upscale places.
The menu is based on fresh food, which is typical for the Norwegian Foodprints restaurants. Depending on the day and the season, they serve crayfish from Norway’s largest fjord the Sognefjord, “rakfisk”, which is a traditional type of fermented trout, meat from a local inland farm, or simply the catch of the day.
Since its start, Brygga 11 has expanded from one restaurant in the city of Sandefjord to two more branches, located in the small town of Stord in Fjord Norway, and in Skarsnuten Hotel in Hemsedal.
Skeie is keen to keep a busy, but friendly atmosphere, and achieves that goal with the help of an international staff that moves freely between the three Brygga 11 restaurants for variation.
“We like to mix local Norwegian delicacies with some international tastes and dishes that you usually don’t find here”, he says. “A common dish like taco can be transformed into something really tasteful when it is prepared with our fresh ingredients.”
He is proud to say that Brygga 11 is not a “fine dining” kind of restaurant. “We want to be a place for everyone, where you can just drop by and have a fantastic meal”, emphasises Skeie.
Skeie wants to inspire his guests to eat more fresh seafood, “Simply because it’s good for your health. Our motto in Norwegian is ‘ekte fiskelykke’, which translates into something like ‘genuine catch off the day.’” Truly in the Norwegian Foodprints’ spirit.
“Just drop by and have a fantastic meal.” Geir Skeie
Behind you lie wild forests and mighty mountains, in front of you the open ocean. This is the UNESCO World Heritage Site Vegaøyan – the Vega archipelago. Here, you get to taste the best of nature right from your table at a place that houses all the characteristics of Norwegian Foodprints – like local food made from scratch by chefs who know their ingredients.
The couple Anna and Jon Aga has built a reputation on carefully prepared local food flanked by some of the world’s most special nature experiences.
“We go locally to choose venison, moose, grouse, veal, and pork, and we have berries, potatoes, and vegetables from nearby farms,” says Jon. He and his wife combine all this with the freshest seafood you can sink your teeth in, like cusk and scallops.
“We believe that keeping it simple is the basis to preserve the genuine tastes that the guests come for”, Jon emphasises.
“New guests seem quite surprised to find such a place to eat on an islet in the ocean. But to us, this is all natural.”
“Keeping it simple preserves the genuine tastes.” Jon Aga
“We’re right where the freshest ingredients are produced.” Ørjan Johannessen
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