The voices of the new Nordic cuisine

Dynamic Variation:

Winners of international competitions like Bocuse d’Or have different methods. As different as they approach their art, they have nevertheless one thing in common: they keep themselves extremely busy in order to create that unforgettable yet perfectly balanced dish that is meant to be a highlight of your stay. Nothing else matters. That’s why it’s so rewarding to get them to talk.

Dynamic Variation:

Mikael Svensson, chef at Kontrast *, Mathallen, Oslo.
“I love the natural, fresh taste of Skrei [editor’s note: the type of cod that is born in the Barents Sea and later come to the Norwegian coast to spawn. Fresh from January to March]. Wild elderberry gives the fish a hint of Nordic springtime. Then I like to explore the applicable, ecological pork of the Mangalitsa breed from Gården i Svartskog, just minutes south of Oslo. The meat is accompanied by white asparagus. I whip herbs into the grease and serve with bread.”

Even Ramsvik, former chef at Ylajali * (closed 2015), currently co-owner in the restaurant group Lava
“I’m fond of the taste of in-between-season. Freshly cut Coppa ham from Ask, when cut very thinly, gives a fantastic rich and complex taste when you are longing for summer. In-between seasonal cuisine gives us the opportunity to create simple surprises.”

Great Norwegian food gifts

Take home some typical tastes that will make the holiday feeling last longer.

“Røkelaks” (smoked salmon)
Invest in a whole fish or simply go for delicately packed and convenient slices. Top off your purchase with some specially made mustard sauce.

“Tørrfisk” (dried cod) Small slices of crunchy stockfish is the perfect (and healthy!) snack. You can get it in small bags.

“Brunost” (brown cheese)
With this sweet, brown cheese, you’re taking home a bit of our national soul. Most of the brown cheeses are made of cow’s milk, but you can also get a stronger tasting variety made of goat’s milk. Obligatory gear is the cheese slicer called “ostehøvel”, a beautiful tool found in most Norwegian kitchens.

“Sild” (herring)
Herring comes in increasingly many variations with a myriad of marinades and flavours.

“Flatbrød” (crispbread)
A dried and crispy form of bread, far thinner than even the fanciest laptop, and most often sold in a protective carton. Delicious with soups, stews, or topped with cured meats and sour cream.

“Lefse”
A traditional thin pastry of flour, potatoes, milk and butter, made with traditional tools. Usually served folded and spread with butter and other foods.

Waffle mix and waffle iron
If you want to get to the core of the Norwegian kos, try a waffle.