Natural flavour, seasonal preferences and short-traveled delicacies sums up the tips Nord magazine’s Anya Seeberg Liaaen got from Norway´s hottest chefs.
Mikael Svensson, chef at Kontrast*, Mathallen, Oslo.
“I love the natural, fresh taste of Skrei [ed. note: the type of cod that is born in the Barents Sea and later comes 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 some 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 chef at Sentralen, Oslo
“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 the opportunity to create simple surprises.”
Robin Sohrabi Shiraz, Bartender at Fuglen/Tøyen Botaniske, Oslo
“I’m an eternal fan of birch [ed. note: Norway´s national tree]. I constantly find new applications. The shots in spring suit perfectly for tea or for cooking syrup, giving a piquant flavour with a hint of pepper. The birch bark lends an ‘earthy’ flavour, which enhances both mushroom based sauces, game, and cocktails.
The light tones of the tree’s sap, which should be harvested in early spring, may remind you of coconut milk. Beetroot is also an absolute favourite, which embodies the same sweetness with ‘earthy’ qualities.”
Esben Holmboe Bang, chef & owner at Maaemo ***
“Right now I’m into salted pear juice, mostly because it’s an undiscovered flavour that turns out to taste fantastic. It’s surprisingly fresh and complex. A part from the pear I’m always eager to search the nearby forests around Oslo for fresh herbs and other goodies.”
Johan Laursen, chef at The Thief Foodbar/Fru K, Oslo
“I find it interesting to work with the restrictions of seasonal ingredients. The Norwegian winter is long and gives the opportunity to use what we have at hand. One of many examples is the Norwegian onion harvested in October and used at the end of winter which gives a mild taste. Onions prepared with browned butter and vinegar are among my favourites.”
Photo: Tina Stafrèn/Visitnorway.com
Photo: Tommy Andresen / Even Ramsvik
Atli Màr Yngvason, chef at Pjoltergeist, Oslo
“Someone came up with the cool idea of growing Shiitake in Norway. The quality is super. I’m a sucker for umami. This mushroom bursts an unmatched flavour experience.”
Renée Fagerhøi, chef at Kalas & Canasta, Trondheim
“I embrace natural flavour enhancers like the ones found in seaweed, matured meat and fish. I like the powerful tastes which occur when we dare to let meat taste meat and sea taste sea. It is all about nature’s own flavours, which for too long have had an unfair reputation. Good ingredients demand a sprinkle of quality salt: I myself employ ‘Havsnø’ by the small manufacturer North Sea Salt Works, located at the Gossen island outside Molde.”
Sven-Erik Renaa, chef at Re-Naa*, Stavanger
“The sea urchin is among my top seasonal favourites and I prefer the ones caught in the nearby Lysefjorden. I like the fact that I receive them only a few hours before serving them. These reproductive glands (gonads) are full of umami. I also embrace the nutty taste of brussels sprouts that occurs when sprouts have survived our winter frost. In addition, we find great pleasure in gathering the various wild herbs we find in the nature around Stavanger, when we don’t use pickled spruce shots.”
Coffee shop by day, cocktail bar by night and vintage design shop all the time. Fuglen ("The Bird") opened as…
Gastro-bistro at Vulkan with a modern gourmet kitchen that creates new dishes every day based on the best…
Renaa: Matbaren (upstairs) is an informal, yet stylish eatery with urban bistro atmosphere, vibrant yet…
The only restaurant in Norway with three stars in the Michelin food guide. All the food at Maaaemo is made…
The kitchen at Fru K ("Mrs. K") uses high-quality local ingredients to create a new spin on Norwegian and…
The three star restaurant Maaemo is chef Esben Holmboe Bang’s successful interpretation of Norwegian food traditions.
Team Sky's chef in the Tour the France shares his favourite places to eat in his native Norway.
A feast of flavours awaits in Norway’s restaurant. Here you will find several different varieties, from seafood restaurants with local produce to exquisite tastes originating from all over the world.
Local, quality grains and vegetables, lamb and cured meats, wild berries and of course the all-important fish are staples of the Norwegian kitchen. Not to mention the weekend porridge or waffles with brown cheese.
The “Norwegian foodprints” badge will help you find high-quality Norwegian food, made from scratch.
The Michelin guide 2016 came with good news for Norwegian chefs. The restaurant Maaemo in Oslo was awarded three stars (an upgrade from two stars in last years guide). This is the first time a Norwegian restaurant has been given this many stars in the guide.
Around the world, millions of people are regularly enjoying seafood originating from the Norwegian coast. But nothing beats the taste and texture of a fish that has just been caught from the cold and clear waters.