A Taste of Norway

Historical breeze at the docks by the monastery at Halsnøy. Madeleine E. Aasen is wearing a 150-year-old crown and the Fjellberg towers in the background. Photo: Jan Magnar Reigstad Rune Eide presents a piece of hand-smoked salmon. Photo: Jan Magnar Reigstad

A small producer on Norway’s north-western coast has revolutionised the smoked salmon market.

By Eva-Kristin U. Pedersen

Rune Eide had been smoking salmon for private use for the last eight years when, in December 2020, he decided to produce a minor batch for his local community for Christmas. The feedback he got was so overwhelming that Eide had no choice but to make a business out of it.

Today, Kloster Laks has become one of the most sought-after high-quality smoked salmons in Norway – so much so, that even the royal vessel, Kongeskipet, is on the list of customers. “I take no shortcuts. It’s all produced in a traditional manner,” Eide assures as he explains the production process.

“First, the fish gets salted, then rinsed and patted dry, before it is marinated and stored to dry. Then the salmon is cold smoked with oak shavings and juniper shoots to create a smoky finish. After that, the fish needs to rest and dry so that all the flavour is absorbed. The entire process takes about one week and is completely manual,” enthuses Eide, who by the looks of it is not shy of manual labour.

“It is really important to ensure the right amount of salt to extract liquid, while making sure that the end product is not too salty. When ready, the salmon should be succulent but not fatty,” stresses Eide in the broad and sturdy dialect typical of the western coast of Norway.

Full of tradition The name Kloster Laks, which means ‘salmon from the monastery’, derives from the medieval monastery on the island of Halsnøy, where Eide lives and produces his salmon. The monastery, of which only ruins are visible today, stems from the 12th century, not very long after the Christianisation of Norway. It is a testimony to the long and rich history of this part of Norway – a history in which smoking of fish as a way of preserving it is a natural part.

Moreover, Kvinnherad, as the county is called, is just about everything you would think of as quintessentially Norwegian – it has the fjords, the mountains and the unmodified tradition that guarantees authenticity.

Eide says that when it is available, he smokes wild salmon. Fishing salmon is regulated in Norway, and with slight variations depending on the river, it is only allowed in the summer. This makes it difficult to guarantee the supply of wild salmon throughout the year.

For most of the year, therefore, Kloster Laks buys salmon from Sekkingstad, a family business located on Sotra just outside of Bergen. At Sekkingstad, the focus is on sustainability and health in all parts of the production.

“Sekkingstad guarantees salmon of the highest quality, and when the quality of the primary product is good, the end product will be good too,” Eide assures.

Salmon and gin It is not only the fish that is top quality, however. Kloster Laks struck a deal early on with the winner of the World’s Best Gin award, Bareksten Gin in Bergen. Bareksten was convinced by the taste of the smoked salmon and agreed to use their gin for marination. As a result, Kloster Laks’ assortment includes a unique, gin-marinated smoked salmon, in addition to their natural, chili and juniper-flavoured tastes.

The collaboration with Bareksten has also helped Kloster Laks grow rapidly in the high-end Norwegian hospitality market; while Eide sells some of his produce in a grocery store at Halsenøy, Kloster Laks is destined mainly for hotels and restaurants. Eide already has a Michelin-starred restaurant on his list of clients – a list that also includes some of the finest hotels and restaurants in Bergen and elsewhere in Norway, and, as mentioned, the royal vessel, Kongeskipet.

“Convincing them has not been difficult,” Eide says. “Not a single restaurant that has tasted Kloster Laks has said no,” he smiles.

With success comes expansion, and to meet the increased demand, Eide recently invested in a new smoke house to be able to produce up to one tonne of smoked salmon at a time. This also means that he will need help in the production process, but he underlines that the production method will remain the same and that the quality will not be altered.

“While my wife is in charge of marketing, I do everything related to production on my own. I will not be able to manage that with higher quantities,” Eide says, explaining that it is nearly impossible to ensure timely salting of the fish when quantities are higher.

In time, he also hopes to be able to export Kloster Laks to restaurants in Europe and elsewhere, but Eide concedes that the salmon he so carefully produces will only be found in restaurants where the quality of it will be sufficiently appreciated. “Kloster Laks is a new way of experiencing, of really tasting, smoked salmon,” he concludes.

Web: KlosterLaksAS Instagram: @klosterlaks

Kloster Laks served at Bjerck Restaurant & Bar in Bergen. Photo: Bjerck Restaurant & Bar in Bergen

Kloster Laks prepared by the head chef at Finse 1222 Hotel. Photo: Finse 1222 Hotel

Kloster Laks marinated with Bareksten Gin. Photo: Jan Magnar Reigstad

Kristine and Carlos.

On their farm, dating all the way back to the Viking ages, the Norwegian-Spanish Skarbø family are bringing novelty and tradition together. Through their very own cheese and cider, they seek to create memorable experiences.

By Celina Tran | Photos: Skarbø Gard

In Stranda, Norway, farm buildings from across the centuries stand strong on a hill rolling into the fjord beneath. Skarbø Gard is one of the oldest farms in the area and has been in operation since the Viking ages. In addition to over 1,700 apple trees, the Skarbø family share their home with cows, hens, a vocal rooster and two wonderful cats. Here, they cultivate and make their own produce, all the way from field to fork.

“We aspire to create genuine experiences through our high-quality, natural food,” says farmer Kristine Skarbø. “We start with the soil – the same soil that has sustained people here for 1,000 years. The grass we grow becomes food for our cows, and from their milk, we make cheese. Our trees yield fruit, which we transform into juice and cider.”

This way, they bring forward an integral farm, a safe home for people, plants and animals, yielding delicacies enjoyed near and far.

Bringing the world home All raw materials being home-grown, the Skarbø artisan products combine local craft with traditions from afar. Kristine began the farm’s adventure as a teenager, setting out to explore the world. Over the next few years, she found homes in many countries. Whether in Japan, Uganda, the United States, Ecuador, Colombia, Italy or Spain, she always enjoyed immersing herself in the local food culture. Her great interest in food and agriculture resulted in a PhD in anthropology, and a relationship with a fellow food lover, Carlos.

Carlos, an engineer, grew up in Andalucía, Spain. His upbringing was filled with a beautiful, green city garden where his family had chickens, home-grown fruits and vegetables. And like Kristine, Carlos often helped at the family farm in the Sierra Nevada countryside.

In 2014, the newlywed couple moved back to Norway to take over the Skarbø farm. Upon arrival, Kristine and Carlos wanted to create something new, while

still bringing forth both families’ traditions. “Carlos’ family makes wine, but as grapes don’t grow as easily here, we decided to add a Norwegian twist and make cider instead!” Kristine explains. Starting with a wine press received as a wedding gift, and apples from the orchard, the first batches were relished by friends and neighbours. Soon after, Sunnmøre’s first cidery was established at Skarbø.

From apples to family gold Cider has now become one of the farm’s specialities, and they’ve set out to produce even more. Last year, they planted over 1,700 new organic apple trees, and they intend to do the same this year. Their cider can be found in Vinmonopolet shops across Norway and at the century-old farm shop.

Skarbø Gard makes a range of single- variety and blended ciders from heirloom apple varieties like Petrine and Prinsareple. “The varietal characteristics, combined with our northern location, yield apples and cider ripe with taste,” Kristine says. Having spent much of her former career researching farmers’ maintenance of crop diversity, she has a special passion for old apples. “By using heirloom varieties, we also keep tradition and biodiversity alive.” As such, one of their blended ciders is called Arvegull, Norwegian for ‘family gold’. The Skarbø cider is made from pure, freshly pressed apple juice, with no chemicals added. “We want it to be a completely natural product,” says Carlos. Even the yeast is from the apple peel, and the cider is spontaneously fermented. “We add no sulphites, but instead carefully filter the yeast away. This way we can present a unique, artisanal and natural cider.”

Delicious drinks are of course best enjoyed with delectable foods, and at Skarbø Gard, cider is always accompanied by tapas made with their own cheeses. Fresh milk, great taste The farm has produced dairy products before, and its function as a district dairy only halted in 1917. Exactly 100 years later, having bonded over their love for cheese, Kristine and Carlos restarted the production, reintroducing traditions from both families to the farm.

Today they make three different cheeses, all from unpasteurised milk. “Preparing the cheese from fresh morning milk allows us to preserve all its good qualities, resulting in a one-of-a-kind cheese that mirrors the local landscape,” says

Artisan cider from fresh apples.

The Carmen cheese unites Spanish spices with pure Norwegian milk. The Skarbø cows also take an interest in cider.

Kristine. Soleglad (‘Sunset’) is the kind and mild version, Carmen (Carlos’ grandmother’s name) is made with smoked, Spanish paprika, and Apal (‘Apple tree’) is matured in cider – bringing it all together. Some cheeses are allowed to age in a small stone cellar, achieving characteristics of Spanish matured cheeses like Manchego. The Skarbø Gard cheeses are available in the farm shop, and supplied to restaurants, hotels and specialty stores.

Joy, passion, hope and courage At Skarbø Gard, sustainability is highly valued. Through genuine products of high quality, they promote a green way of cultivating food. Kristine explains that they want to be sustainable in a deep and holistic way, ensuring that the earth can continue to sustain countless generations ahead.

Today there are three generations at Skarbø Gard: three small children and Kristine’s parents are involved in most farm endeavours. Two years ago, Kristine received the troubling message that she had breast cancer. During the difficult times ahead, Carlos and Kristine relied on four words to keep them going: joy, passion, hope and courage. Today the farmer is again in good health, and those words have become part of their core values, adorning the cider corks.

“It is essential to celebrate the little joys of every day,” says the couple. “To follow your passion, and focus on what holds importance. Always keep the hope that things will go well, and have courage to do what is meaningful for you.”

Through farming and sharing the fruits of their work, the Skarbøs hope to inspire others to follow their passion, wherever they are in life.

Cheese pairs well with cider.

Visitors are welcome to Skarbø Gard! You can visit them at: Bygdavegen 335, 6200 Stranda, Norway

Web: skarbogard.no Facebook: Skarbø Instagram: @skarbogard

Enjoying summer pasture above the fjord farm. A selection of Skarbø Gard singlevariety and blended ciders.

Atlungstad Distillery is a popular destination in the summer. A taste of aquavit.

Some products just seem to incorporate the soul of a country. For Norwegians, aquavit is considered such a product.

By Eva-Kristin U. Pedersen | Photos: Atlungstad Distillery

This clear, strong liquor, made of potatoes and aged in oak barrels, is perhaps the most Norwegian of all drinks. Traditionally it is consumed at lavish Christmas dinners, where it is presented as a digestive aid to help cope with hearty Norwegian cooking, but aquavit is much more than a digestive; it is part of a culinary history that goes back centuries.

In an effort to preserve that tradition while creating new, exciting and modern products, new Norwegian distilleries have come forth over the past few years. Few of them, however, can boast the heritage that Atlungstad Distillery can.

Located in the historical Atlungstad Distillery, the oldest functioning distillery in Norway and officially recognised as industrial cultural heritage since 2013, Atlungstad Distillery and its staff produce a range of different aquavit blends for different occasions, as well as their own gin. All products are made from Norwegian potatoes and predominantly use Norwegian-grown spices, and most of them are aged in oak barrels for between six months and five years.

“In Norway, aquavit used to be seen only in connection with Christmas, but in recent years this has changed and aquavit is now widely used in cocktails,” says Romain Jourdan, manager of the Atlungstad spirit brand, explaining that aquavit is very similar to gin and that bartenders around the world are experimenting with it.

In accordance with Norwegian law, in Norway, the aquavit from Atlungstad is sold at the state-owned Vinmonopolet, not in regular shops. Perhaps the best way to try it, however, is by paying a visit to the production site.

Atlungstad Distillery is supremely located on the shores of Mjøsa, a beautiful lake in eastern Norway, and visitors can enjoy a wide variety of guided tours to learn more about how aquavit is made. These can be tailored to each group and may include snacks or full meals at the acclaimed onsite restaurant, where dishes are made with local produce, either using aquavit in the cooking or to be accompanied by a little glass of aquavit – or two.

There is a beach and a dock at Atlungstad, where guests can enjoy the sun during their visit. Atlungstad Golf is also very nearby, inviting visitors to try out their courses while at the same time organising overnight stays for those who look to spend the night in this idyllic area.

While summers around the Mjøsa lake are renowned, the distillery remains open also when the green fields turn enchantingly white with snow. “We are a destination to be enjoyed all year round,” stresses Andrea Jervidalo Jensen, manager at the location Atlungstad Distillery.

The on-site restaurant offers dishes composed to suit the aquavit.

Web: www.atlungstad.com

Zanzibar beach.

When then farmer Rune Haram and two colleagues founded the company Sunnmørsmat in 2013, they could not have envisioned the adventures that would lie ahead. Their plan: to create the perfect egg with a bright yellow yolk – appealing in colour and pleasant in taste.

By Alyssa Nilsen | Photos: Håkon Longva Haram / Valento Media AS

With extensive backgrounds in egg production, the three colleagues knew that nutritious feed and quality of life are the keys to good products, the correct colour yoke and the perfect taste. “Animals, like humans, achieve better results when they lead good lives,” Haram says. “It really is that simple.”

By creating a local brand of eggs with a specially developed feed, Sunnmørsegg quickly gained renown in the local area. Through features in regional newspapers and being accepted into the largest grocery chains, the Sunnmørsegg label became a common sight in the area. Their particular design: a bright yellow carton with picturesque landscapes on the front, along with a purple field for their white-lettered logo.

“We hit a nerve,” Haram says. “Local produce and genuine products are popular at the moment. But we also knew that by letting people get to know and try the products, we could turn them into returning customers.”

This led to creative ways of getting the word out to the consumers. Haram, donning a bright yellow and purple jacket and a cowboy hat, cemented the

visual appearance of the brand through appearances on national and regional TV. Still, letting people taste their products was the most crucial part of their PR. Their efforts have resulted in five egg producers currently being involved in the brand and a presence in nearly all regional shops. The success also led to requests from hotels, restaurants and canteens, taking the brand further into the country.

Bringing Sunnmørsegg to Zanzibar But the journey of Sunnmørsegg didn’t stop there. Having already established the product as ‘the egg with the brightest yellow yoke’, Haram, while sitting in his car in a parking lot, received a phone call from an unknown number. The man introduced himself and told Haram about Zanzibar, the African island in Tanzania’s archipelago – with a thriving tourist industry but also harsh poverty among the locals.

The man told Haram that locally produced eggs in Zanzibar had a bright white yoke. This was perceived as unappealing to the hotel guests and tourists, leading to the hotels often importing eggs from mainland Tanganyika, South Africa or even Europe to meet the demand. “He asked me if I wanted to join him on an adventure in Zanzibar, and I said yes instantly,” Haram laughs. “I don’t think he was expecting that, but there’s only so many times you’re offered that kind of adventure in your lifetime.”

Six months later, Haram travelled on a research trip to Zanzibar, tried the whiteyoke eggs and had to admit that they were indeed not very appealing. They visited villages and looked at the local egg production. What followed was two years of planning, leading to a collaboration with The Royal Norwegian Society for Development, which has carried out aid work in Africa for over 40 years. Together, they mapped the demand and interest in Zanzibar, prepared applications and paperwork and built a detailed business plan. Their vision was to build farms, run training and mentoring programmes, hire local women and youths to work there, and bring nutritious eggs to the local area and its tourists.

In 2019, they bought a plot of land in Bwejuu and finally started building their first farm. Currently, they have five hen houses up and running. “As of today, we have approximately 7,500 egg-producing hens,” Haram says, “but we’re currently buying

Zanzibar chicken.

Zanzibar egg. Rune and Innocent.

more. In a couple of months, the number will be 10,000. Then the gated farm will be fully functioning with 19 employees and contain administration offices, guards and staff housing.”

Sustainable aid for the local community Ideally, Sunnmørsegg would also build smaller-scale farms for locals, but there is a difficult road with many roadblocks ahead. In the meantime, they’re looking for other ways to help the locals. One such way appeared on its own when a local woman came by asking for help to feed her family. She was offered the opportunity to buy eggs at a low price, which she could then boil, dip in salt, and sell to locals. Soon, the lady was regularly returning for more eggs, for which she paid in cash. This had become her way of feeding her family and equalled a full day of standard pay. Today, 11 women and youths regularly buy eggs to boil and sell in the local village, creating their own sustainable careers.

Sunnmørsegg’s Zanzibar adventures have gained recognition both nationally and internationally. Last year, Haram received a phone call from the organisation Plastfritt Hav (which means ‘plastic-free ocean’), dedicated to cleaning the beaches of Sunnmøre and removing plastic from the ocean. The woman on the phone asked about the state of the beaches in Zanzibar, requesting a collaboration between Sunnmørsegg and Plastfritt Hav. This resulted in 550 students and pupils cleaning the beaches of Zanzibar’s villages last summer. To process the plastic, Sunnmørsegg is collaborating with Plastfritt Hav, Sea2energy and Innovasjon Norge to potentially build a plant that can turn plastic into clean water and energy.

To help fund the beach cleaning project, Sunnmørsegg sells eggs to commercial kitchens in Norway, and a cut of the profits goes straight to the Zanzibar sustainability project. This, in turn, led to Haram getting in touch with sustainable coastal cruise company Havila Kystruten, travelling the Norwegian coastline with reduced

Zanzibar farm.

Zanzibar locals.

Rubbish in Zanzibar.

emissions and offering local delicacies along the way. They were eager to join the project, serving Sunnmørsegg eggs aboard their four ships.

A Zanzibar chef school is also in the works, aiming to educate and certify local chefs who can then benefit from the tourism and hotel industry.

And Sunnmørsegg continues to make local lives better, one egg at a time.

Statement from Havila Kystruten:

Food and beverage manager at Havila Kystruten, Ole Christian Sivertstøl, says he had Sunnmørsegg on his wish list for Havila Kystruten right from the start: “The eggs taste better, and we are making an effort for others and the sea. This is both a sustainable and a win-win situation. Our guests receive tasty food, and we help clean the beaches in Sunnmøre, create work in Zanzibar and remove plastic from the beaches there, too.”

To read more about Sunnmørsmat’s projects, visit: Web: www.sunnmorsmat.no Facebook: sunnmorsegg Visit Havila Kystruten at: www.havilavoyages.com Visit Zanegg Chef School at: Facebook: Zanegg Chef School

Rune Haram.

Zanzibar truck.

Capella cruise ship.

Photo: Fiskum Fruktpresseri

Freshly pressed, raw and clean – the apple juice from Fiskum Fruktpresseri is an outcome of nature’s wonders enhanced by a unique bond of three generations.

By Åsa H. Aaberge | Photos: Karl-Kristian Muggerud

In the east of Norway, in the village of Fiskum, lies the Stavlum family farm. For generations dating back to the 19th century, sweet, aromatic, juicy apples have grown in sunny, lush conditions at the farm, and the family legacy now lives on for the outside world to taste in a newfound, bottled, fluid form.

At the helm at Fiskum Fruktpresseri (meaning ‘fruit press’) is Tone Muggerud. Her family has always been close, but it was only a few years ago that they started fresh pressing the apples at the family farm, and three generations became business partners too. “Our farm has been a small-scale fruit farm for generations, growing plums and apples. However, regulations demanding picture-perfect apples for distribution in stores forced us to rethink our farming,” says Muggerud.

“As we barely use pesticides on our fruit, our apples sometimes come out wonky, meaning we can’t sell them all to supermarkets. In 2012, we started pressing and juicing the apples, making and distributing raw and clean apple juice without substitutes,” she explains.

The Fiskum Fruktpresseri was born, created as a shared initiative between the extended family to create a viable business. Their main goal is to make apple juice that conveys the taste of freshly picked apples. The family includes Muggerud and her husband, their two sons and her parents, her sister and her sons. Everyone, aged 25 to over 70, works together when the harvest starts in the early autumn. The apples are handpicked, washed by hand and then immediately pressed and juiced on the spot. At this point, the juice is also bottled, labelled and distributed to nearby restaurants and shops in the surrounding area. Customers are also welcome to stop by the farm and buy freshly squeezed juice directly from them.

Throughout every part of the process, a family member is involved: from pruning the trees and picking the ripe apples to pressing flavourful juice and running the

finances and marketing. “Our apple juice is a result of us playing as a team with nature and putting our pride in this craft,” says Muggerud.

Awards and quality stamps of approval The fruit trees grow in long rows in sunny conditions in the village of Fiskum in the eastern Norwegian region of Eker. Both Norway generally and the Eiker area specifically have long traditions of farming. Notably, fruit and berry farming is common. Apple varieties that are robust and able to cope with the harsh northern climate with its unstable, long winters thrive here. According to local history, Eiker has been an area known for agriculture for 1,000 years.

“The great, sunny conditions in summer and pristine, mineral soil give the apples a unique taste. We grow the apple varieties Discovery, Aroma and Gravenstein. Notably, the Gravenstein apples have found appreciation and recently gained the Norwegian Speciality Marking,” says Muggerud.

The Speciality Marking is an official mark for Norwegian produce, aimed at promoting local food and drink and making it easier for consumers to source quality products in shops. It is a prestigious mark to gain, and the producer has to meet high standards, explains Muggerud. She describes the Gravenstein apple juice as full-bodied, with rich sweetness, discreetly sharp, full of character and with a long aftertaste. But Gravenstein is not the only star of Fiskum Fruktpresseri. Earlier this year, the juice presser won the award for the best beverage of the year in 2021 in the national contest Det Norske Måltid (‘The Norwegian Meal’). The award praises the best Norwegian food and drinks.

The juice from the Discovery apples took Fiskum Fruktpresseri to the top of the contest. The jury’s motivation went: “The winning product has a high taste concentration, smells fresh, and has a good concentration of sweetness. The acid from the apples is well balanced. The winning product gives a fresh mouthfeel. The apple aroma is clean and clear, and the drink has a nice character. Here we have made a real discovery!”

Muggerud and her family are humbled and grateful for the recognition. “We experience that more and more people buy and appreciate unfussy local produce. That means a lot. The awards and interest from the local community are rewards for our hard work. It means a lot to the whole family and is touching to think about how we work together to create a juice we are proud of. We have built this stone by stone for generations, and hopefully many more to come,” Muggerud concludes.

Family portrait. Web: www.fiskumfruktpresseri.no Instagram: @fiskumfruktpresseri

For a chocolate experience like no other, head to Norway’s scenic Geiranger and pop by the village’s sweet spot with the same name. Surrounded by stunning fjords and mountains, this little haven will treat not only your tastebuds, but all your senses at once.

By Emma Rodin | Photos: Geiranger Chocolate

‘Physio turned award-winning chocolate maker’ has a nice ring to it. It’s perhaps also the best way to describe Bengt Dahlberg, creative chocolate manager and founder of Geiranger Chocolate. A life-long lover of desserts and all things sweet, Dahlberg grew up helping his mother in the kitchen to make all sorts of bakes and cakes. “I’ve loved chocolate for as long as I can remember, so it’s fantastic to now be in a position where I create confectionary for a living,” he says. You might not believe it, but a mere fourday crash course is the foundation of Dahlberg’s chocolate-making knowledge. However, that’s not a bad thing, but quite the opposite. “Because I’ve never been trained the classic way, I’ve had to think outside the box right from the start,” Dahlberg explains.

This style of thinking comes through clear as day in his chocolate brand’s offering, which now includes close to 20 different quality-made confectionaries. Inspired by the surrounding fjords and mountains, the idea is to mainly use ingredients that can be sourced locally, mixed with exciting and sometimes unexpected ones Dahlberg can find elsewhere.

The good kind of different One of those ingredients is ‘brunost’ – a much-loved Norwegian brown cheese, which by some is regarded as a national treasure. Named Vesterås, the cheese-based chocolate is made by melting brown cheese and mixing it with supreme summer honey from local farm Haavardgarden. “In adding honey, the caramel taste of the cheese really comes out and delivers a distinct Norwegian taste that you might not expect,”

says Dahlberg. This innovative product has earned Geiranger Chocolate two prestigious prizes: one from the International Chocolate Awards, and one from the Academy of Chocolate.

The cheesiness doesn’t end there. The Geiranger brand also makes a chocolate mixed with Kraftkar, an award-winning blue cheese from local, family-run cheesemaker Tingvollost. A dash of aquavit and Himalayan salt are also part of the recipe, which was awarded gold in the 2016 round of the Academy of Chocolate awards. In fact, half of the products on offer have been recognised with various awards over the years – an impressive feat from Dahlberg and his humble business.

Fancy chocolate pizza? Other unusual chocolate ingredients include olives and beer, but there are also plenty of familiar flavours on offer. Those who enjoy blueberries should try Skageflå, while those who fancy a boozier alternative should reach for the whisky-infused Friaren. And aside from mountain peak-shaped wraps of chocolates, there’s even more to taste from the Geiranger brand. For instance, you can head to the shop’s accompanying café for a slice of chocolate cheesecake, or a chocolate waffle served on a stick – not to mention Geiranger’s best-selling hot chocolate and homemade ‘softis’, the velvety ice cream loved by visitors.

“We’re also planning to open a second shop and café close to the ferry station in Eidsdal,” says Dahlberg. Here, travellers will be able to pick up pizzas before they jump aboard the ferry or try ‘svele’, a traditional Norwegian pancake. Expect chocolate elements throughout.

Understanding the taste Speaking of news, two new organic chocolate bars will join the brand’s offering this coming summer: one milk chocolate bar and one dark chocolate bar. The purpose of these is not only to offer something utterly delicious, but also to help educate consumers.

“I want people to understand the difference between industrially made chocolate and hand-made varieties,” explains Dahlberg. “Many have a preconception that dark chocolate comes with a bitter taste, but that’s not true. It all comes down to the fermentation process of the chocolate bean, which is often skipped when large quantities of chocolate are made,” says Dahlberg, and adds: “If you just let the process run its course, the sweetness of the pulp will be absorbed by the bean, which completely transforms the end product.”

Dahlberg wants customers to enjoy chocolate by using all of the senses. “Slow down, then slow down a bit more,” he says. “Then touch, look, listen, smell and notice how your senses act, all before you actually taste the chocolate. Let the flavours develop in your mouth and enjoy the moment.”

A firm believer that chocolate should be enjoyed as an experience, rather than just eaten without consideration, Dahlberg and his team of chocolate lovers are set to share their love and expertise with visitors this summer – and beyond. Just look out for a little quaint boat house on Geiranger’s high street with a turquoise bike parked outside, and you’ll know you’ve found a little piece of heaven.

Web: www.geirangersjokolade.no Facebook: GeirangerSjokolade Instagram: @geirangersjokolade

Lia Berti production. Photo: Mats Gangvik

Experience the taste of Norway with Bottarga Boreale, the first producer of bottarga, which are salted and dried fish eggs, made from ‘skrei’. Salty and full of flavour, this bottarga has made its way to 14 different countries and several Michelin-star restaurants.

By Celina Tran

At the brink of a frozen dawn, as blue lights dance across the sky, fishermen arrive at Kvaløya with the fresh catch of the day. They bring skrei, a hidden gem among Norwegian waters.

Skrei is a type of lean, Norwegian cod known for its fresh and clean taste. The word ‘skrei’ means to migrate, which perfectly describes the fish’s journey from the Barents Sea to their spawning grounds in Arctic Norway, where they appear between January and April. Despite being a great resource with lots of opportunities, the skrei roe has often been overlooked. That was until Tromsøbased Finn and co-founder of Hrogn AS, Dr Jonas Juselius, who is an avid culinarian, got his hands on some skrei roe sacks and began experimenting. Along with Joakim Wikström and Lia Berti, Juselius set out on an adventure that would eventually become Bottarga Boreale.

“Bottarga Boreale wants to bring the taste of Arctic Norway to the international stage, while also becoming a catalyst for change on the Norwegian food scene,” says Berti.

From the kitchen at home to Michelin restaurants When Juselius began making bottarga, which is a salted, cured fish roe, he produced it in small amounts for friends and

Drying rack by the mountain. Photo: Mats Gangvik

family. After trials of both failure and triumph, in 2009 he met up with Wikström, who also saw the bottarga’s business potential. They started Hrogn AS in 2014. A few years later, Berti joined the club when she studied Hrogn AS for her master’s degree in Business Creation and Entrepreneurship, and thus two became three.

The three researched, experimented and spent countless hours developing their initial products, and in 2017, the first bottarga batch became commercially available to the international market. Since then, they’ve developed five more products, and they currently export to 14 countries and deliver to several Michelin-star restaurants. “We are the first and only producers of outdoor naturally-dried Skrei Bottarga in the world,” says Berti.

A bucket of opportunities Even five years later, from January to around Easter, the trio personally greet the fishermen on the coast every day. “We get up really early to handpick all the skrei roe,” says Berti. “It can be a tedious job, but it’s important for quality assurance, which we value.” After sorting out which pieces can and cannot be used, the team transports the roe to the production room, where it’s salted immediately. The following day, they rinse and clean the roe sacks of any impurities, preparing them for drying. During the 14-week-long drying process, Berti and her co-workers check on the roe every few days to further ensure quality.

“We’re the only producers of artisan salt roe that are allowed to dry our products outside, so we carefully check every single piece,” she says. “All the pieces are different, which is a part of their uniqueness and beauty.”

Berti explains that they seek, as a company, to be as zero-waste as possible; thus they’re always looking for possible solutions to transform and give new value to the by-products of their own production. This is how two of the newest products came to life: Røykrogn and Skreiperle. Røykrogn is a lightly smoked version of Bottarga Boreale, softer in texture and coated in food-grade wax for protection. Skreiperle is their most technically innovative product, produced through a

Grating. Photo: Kjell Petter Hetland Skreiperle. Photo: David Gonzales

Grated roe. Photo: Kjell Petter Hetland

spherification method that captures the flavour of the bottarga in small pearls, resembling caviar. The process allows for the company to use the pieces of Bottarga Boreale that for various reasons would otherwise be discarded. “Because of the natural drying process, there are always some pieces that won’t be dried perfectly and won’t meet the ‘ready-to-sell’ standard, so the creation of this caviar imitation gives these by-products a new purpose,” she says. “One of our main missions is to create more from waste, and we have a bucket of opportunities.”

In addition to aiming for zero-waste, Bottarga Boreale work towards a more sustainable environment and contribute

Drying rack. Photo: Isak Dalsfelt The team. Photo: Isak Dalsfelt

to the local economy by only working with small, local fishing vessels. “As a business, we have an eye for innovative, responsible, and more conscious opportunities. We also think it’s important to work with people with the same mindset.”

Only five years after their official establishment, Bottarga Boreale have been recognised by high-profile chefs all over the world, evident in their presence at many Michelin restaurants. In addition, they’ve established a strong relationship with suppliers abroad, exporting large parts of their produce. “I’m proud of us for many things, but I’m especially proud that we’ve been able to showcase more of Norway’s countless hidden culinary gems,” Berti concludes.

Shop: www.bottargaboreale.store Facebook: Bottarga Boreale Instagram: @bottarga_boreale

Fishing boat. Photo: Mats Gangvik Hanging roe. Photo: Mats Gangvik

With inspiration from craft breweries in the US and a love of hops, Lysefjorden Mikrobryggeri is brewing classic American styles with local ingredients and techniques.

By Malin Norman | Photos: Dušan Mihailović

Lysefjorden Mikrobryggeri was established in 2013 by Rune Birkeland from Fana, Bergen. Ever since the start, the brewery has been prioritising goodquality hops and using techniques such as continuous hops, whirlpool hops and double dry hopping. In a short period of time, production increased from 600 to 8,000 litres per month, and the line-up nowadays also includes porter, imperial stout, historic spiced beers, and beers with fruits and berries.

In 2015, Lysefjorden Mikrobryggeri brewed a 350-year-old Norwegian beer recipe for the anniversary of the Battle of Vågen, which took the brewery to the final of Det Norske Måltid (‘The Norwegian Meal’) in the same year. Birkland and his team has also done well in Battle of the Breweries, a food and beer competition in Bergen, reaching the final through a number of duels with other breweries.

Experimenting and collaborating Lysefjorden Mikrobryggeri has collaborated with Simon Martin, a Welsh beer reviewer on the YouTube channel Real Ale Craft Beer, several times. A few years ago, they brewed Hoppy Simon, a Double IPA with aromatic Mosaic, Citra, Centennial and Cascade hops, resulting in a juicy and tropical beer to great reviews.

Popular is also a triple dry hopped New England IPA called Solitude, as is the refreshing and peppery Hoppy Saison, perfect for summer evenings. Erna Solbær is a treat too, a fruited sour with blackcurrant inspired by the brewmaster’s grandmother, Erna, who loved jams. “We spend a lot of time outdoors and like to use what we can find in nature, such as blackberries and blueberries,” says Birkeland.

The brewmaster is not scared of experimenting, and Cola Sour is proof. Standing in the brewery one day with a coke in one hand and a beer in the other, he came up with the idea of combining them – the best of two worlds. He has also created Pilot Series: smaller batches of experimental beer with new flavours, available exclusively at the brewery shop.

The brewery organises open brewery days and beer tastings, with a deep-dive into its history and beer styles, plus tasting of a number of beers matched with local delicacies. Lysefjorden Mikrobryggeri can also arrange personalised beers and labels, suitable for company events, anniversaries and other occasions. Rune prints all labels himself, to keep production local.

Rune Birkeland, brewmaster.

Web: www.lysefjordenmikrobryggeri.no Facebook: lysefjordenbeer

The apple juice. Honey.

Come May in Norway, a lush green landscape springs from hibernation. Across the country, white and pink apple flowers pop into full bloom. At Lien Gård, these exact apple flowers will ripen to sparkling, crisp cider.

By Åsa H. Aaberge | Photos: Even Lundefaret

When Linda Renate Hellekås took over her great uncle’s small farm in 2004, it was not with a dream of becoming a farmer. Yet, some 18 years on, Hellekås and her husband, Arild, run a successful fruit farm specialising in homemade products from self-grown produce.

Lien Gård (Lien farm) lies in the heart of Telemark, an area of Norway renowned for its prime fruit-growing conditions and traditions. In Hellekås’ ownership, the farm has evolved into an oasis for fresh and crisp apples, sun-ripened berries and the sweetest honey.

“We bought the farm to live here – not to farm it. We had full-time jobs but also wanted to take care of the farmland. We planted new rows of apple trees, raspberry and gooseberry bushes – and from there on, it all just evolved,” says Hellekås.

She and her husband shared a dream of starting something of their own. It came naturally that the farm became the starting point to realise their entrepreneurial ambitions.

Jams, juice, cider and honey When the first of their self-planted apple trees and berry bushes bore fruits, the couple started experimenting with pressing juices. Since 2017, the Lien farm has distributed self-made products to regional supermarkets, cafés and restaurants. Their current repertoire includes jams, juice, cider and honey – all made at the farm solely out of natural ingredients. Soil, sun and some tiny, flying helpers contribute to a unique flavour and quality. Hundreds of thousands of bees are currently divided into 20 hives at the farm, making delicious honey.

“Bees and pollination are essential to fruit production. My husband attended a course for beekeeping, and as we found it all a bit curious and fun, we got some 1,000 bees and started with beekeeping. Now we have a small production of honey,” says Hellekås.

In 2019, when Hellekås was pregnant with the couple’s fourth child, she quit her job and decided to immerse herself full-time in agriculture. In Hardanger – an area in the west of Norway with renowned apple farming traditions – the couple learned the trade of making apple ciders. “We yearned to produce bigger volumes, to be able to go all-in and devote ourselves to the farm by creating tastier quality produce. Cider quickly became an important part of our production,” explains Hellekås.

With 18 other local shareholders, Lien Gård opened a press near the farm dedicated to making cider. “One of our goals is to increase cider production in Telemark. Our first year of production was in 2020. That year alone, we produced 7,500 litres of cider,” says Hellekås.

All apples that evolve into the Lien Gård cider originate from Telemark. Many are ripened at the Lien farm, supplemented with apples from farms in the nearby area. The cider is distributed at the state wine monopoly in Norway and to restaurants and shops. “Our cider is semi-dry and complements food well. The taste is fresh and crispy. Cider generally has a kind, mild taste range, comparable to Cava, but even lighter and fresher,” explains Hellekås. The farm’s location has excellent sun conditions, providing sweetness and flavour to the fruit. In all Lien Gård ciders, apples make the base, while some varieties have added ingredients of homegrown raspberries and gooseberries. The couple is curious to explore and experiment and recently developed a delicate pink rosé cider with apples and raspberries combined.

Local produce – and big dreams Hellekås and her family are currently experiencing a growing interest in locally sourced produce from customers, locals and passers-by alike. She believes that a renewed focus on local food in Norway has contributed to a rapidly growing interest in their products, all of which can be purchased at the farm at a little self-service stand open daily.

“People value local food of good taste and quality. We wish to play a part in making that a lasting trend – to take care of the soil and refine the products at the farm, all done by hand and always with love,” says Hellekås.

Rooted in personal drive and curiosity, Hellekås and her family have dreams and aspirations beyond the current smallscale production. “The farm is located in the tiny village of Akkerhaugen, situated remotely on a slope facing the waterfront. The location is fantastic, with a surrounding fruit garden, forests – and lots of sunlight,” Hellekås enthuses.

“Our goal is to make the farm a destination, with the possibility for guests to come taste cider and buy products directly from us,” she elaborates. “We offer visitors a picnic basket filled with local food and our cider or juice to bring for a picnic in the wonderful surrounding landscape.”

This summer, the first groups of guests are welcomed to Lien Gård for cider tasting. Another dream currently in the works is a sauna by the fjord. “We started from zero. The farm was not custom to this type of production. Now we create and shape our history with a careful process that evolves with nature and the values we hope to pass on to our children,” Hellekås concludes.

Sparkling rosé apple cider.

Web: www.liengard-telemark.no Instagram: @lien_gard_telemark

Home-made honey. Home-made raspberry jam. The farmers Linda and her husband, Arild.

Photo: Matthew Avery Thompson

Fermented food is no longer something people associate with their grandparents’ pantries, jars full of self-pickled fruit or berries left in the sun for too long. With more and more knowledge of the beneficial qualities of fermented products, they have become an essential part of the diet of health-conscious consumers.

By Alyssa Nilsen | Photos: Angelika C. D. Kristiansen

Though fermented drinks have long been available in health food shops in Norway, the broader public is only now waking up to the benefits of drinking Lactobacillales, lactic acid bacteria. This, in part, is thanks to Biosa Norge and their fermented ice tea.

The family-run company was created after Helge Nordquist spent his days on a tractor spraying the fields with pesticides. Pondering the effects of the pesticides on both the soil and all the good bacteria that live alongside the bad ones, he decided to convert to ecological farming and founded Biosa Norge together with Bent Madsen.

With the involvement of his family, Biosa Norge has spent the past 20 years providing both people and agriculture with nutritious and fermented products. In 2019, they developed and launched their first commercial product, available nationwide in supermarkets and selected cafés: NQ iste.

“We wanted to develop a product that was widely available and also easy to drink in a higher volume than the supplements we had previously made,” says Helge’s daughter Lone Kristine Bråten Gunnholt, who has now replaced her father Helge as general manager.

People are becoming increasingly aware of the health benefits of fermented food, and how it helps our bodies. “Processed food doesn’t take bacteria into consideration,” explains Helge Nordquist. “Most people don’t distinguish between good and bad bacteria. But the truth is that lactic acid bacteria are very important for our digestive systems, and we need a lot of them. Fermented products, like the rooibos we use in our tea, allow the lactic acid bacteria to eat carbohydrates, forming vitamins, enzymes and organic acids that we need in the process. All these metabolites are popularly called postbiotics. In addition, the products help the digestive system absorb nutrients from other foods more easily.”

Currently available in three different flavours – lemon and ginger, blueberries straight from Norwegian forests, and elderflower – NQ iste is available in COOP shops all over Norway. It is caffeine-free and non-alcoholic, and equally suitable for children and adults.

To find out more, you can visit NQ iste online at: Web: www.nqiste.com Facebook: nqiste Instagram: @nq_iste

Moltemor is a family owned and operated business in the spectacular Lofoten in the north of Norway. They produce and sell jam made from hand-picked cloudberries, lingonberries and blueberries, all ripened under the midnight sun.

Oddny Olsen, also known as Moltemor (meaning ‘Cloudberry Mum’), opened Lofoten Gaver og Brukskunst AS in Leknes, Lofoten, in 1994. After 19 years of heavy lifting and hard work, the job took its toll on her body, and her son Erik Andreas took over the daily operations of the store. “I was feeling sorry for myself and needed something fun to do,” Oddny laughs. “That’s when I came up with the idea of home-made jam. I have always liked picking berries and turning them into delicious jam, so why not make it a business?”

The idea was soon put into action, and in 2013, a new company saw the light of the midnight sun. Moltemor is the perfect example of genuine craftsmanship. The berries are picked by Oddny herself, and she makes the jam using her aunt’s jam recipe, only with minor changes. She has also come up with her own recipe for a cloudberry jelly, which perfectly complements cheese. The products are completely natural, and the fact that the berries are ripened under the midnight sun gives them a unique sweetness that isn’t found in berries anywhere else in Norway. Over these past nine years, Moltemor has grown into a successful venture. Tourists are going wild for these natural delicacies, which have a two-and-a-halfyear shelf life, and Moltemor’s different jams are now among the most soughtafter products sold at the cruise terminal. They come in practically sized jars, especially designed for bringing aboard ships, where weight matters. Moltemor’s products are also available in select food stores throughout Norway.

By Grethe Nordgård | Photos: Moltemor

Web: www.moltemor.no Facebook: moltemor Instagram: @moltemor

The newest addition to Oslo’s vibrant food scene sits right in the middle of the capital’s hub of fun, Torggata. Duckpin brings a brand-new meaning to entertainment and food with sizzling grills, an arcade, bowling and more.

By Celina Tran | Photos: Duckpin

Every spring, a wonderful air of floral blooms and music echoes through the Norwegian capital. As renewed life begins, the streets are flooded by people from all over, wishing to experience everything the city has to offer, from music to food and fun. Smack bang in the middle of Oslo is Duckpin, luring in all lovers of life with the aroma of grilled food and the promise of an experience like no other.

“Duckpin was opened as a response to the pandemic that shut people inside their homes for a very long time,” says Stephan Strøm, manager at Duckpin. “It’s a place for socialising, a place of food and fun. Our goal is to get people back out and enjoying themselves.”

Duckpin, as the name indicates, is not simply a restaurant. The shining star among the vast range of entertainment, from karaoke rooms to a retro arcade, is their bowling. The concept intertwines perfectly with the US-inspired industrial atmosphere, and the venue is the first to reintroduce duckpin bowling – involving shorter alleys, smaller bowling balls, and wider bowling pins – to Europe. “Naturally, we put a lot of thought and effort into our activities and entertainment, but we also place great importance on our food and service,” Strøm says.

As a part of Resthon AS, both Strøm and Duckpin have years of experience within the service industry, bringing everything from whiskey to food knowledge to the table. Along with 180 different wines and all sorts of fun drinks, Duckpin has an ever-changing menu with a fusion of different foods. The lingering smell of sizzling meat is groan-worthy, and guests are given flavourful meals along with an evening of great fun.

Does the warmth of spring make you want to dance the night away? Duckpin breaks out a swinging dance floor, accompanied by a DJ, every Friday and Saturday.

Web: www.duckpin.no Facebook: Duckpin Instagram: @duckpin_oslo

The menu at Villit ja Viinit is an ever-changing presentation of the best ingredients available, cooked with precision and a relaxed attitude.

Villit ja Viinit is known for infusions that combine nature’s flavours with distillery products, like this Irish whiskey and funnel chanterelle infusion.

Villit ja Viinit is not your average wine bar, bistro or restaurant. But one thing is certain: it’s a place where experimentation, a laid-back attitude and good food collide.

By Ndéla Faye | Photos: Sampo Pystynen / Hajatus Creative

Located in the heart of Tampere, Finland, Villit ja Viinit is a place where guests can immerse themselves in a wild world full of exciting flavours, interesting cocktails –and a pinch of kookiness. Its sister restaurant, Kajo, is much-loved among the locals and situated next door to Villit ja Viinit.

When Villit ja Viinit (translated as ‘Wilds and Wines’) opened in 2019, owners VeliMatti Lampinen, Panagiotis Lykoudis and Marko Simunaniemi wanted to create a place where people don’t just come to consume food or drink; they come to savour it. By utilising local and natural raw ingredients, the team at Villit ja Viinit wants to let nature speak for itself.

The starting point is to always use produce that is readily available, and as local as possible. Instead of fruit, flavours for cocktails and dishes are often found in berries and their own fermented ingredients, for example. “Sometimes the beauty of the challenge is to try to use the fewest possible ingredients to create the biggest and most interesting flavours,” co-owner and manager Marko Simunaniemi explains.

“We are constantly evolving and coming up with new things. We like to make personalised recommendations to our guests, depending on what their favourite foods and flavours are. We like to create a dialogue between our guests and our staff,” he says.

Shake things up It’s clear that Villit ja Viinit has an air of playfulness – and not taking themselves too seriously. “No idea is too wild for us!” Simunaniemi laughs. “If things ever start to feel repetitive, we encourage our team to shake things up, and come up with a new concept, cocktail or dish,” he continues.

Villit ja Viinit is known for their Sunday Carnivals, which are themed days that can involve anything between heaven and Earth. Going with the flow and encountering unexpected things is a part of life, and this applies to how Villit ja Viinit is run, too. “Our menu and cocktail lists change seasonally – and sometimes even daily,” Simunaniemi explains.

“Sometimes guests are confused: is this a wine bar? A bistro? A cocktail bar? We like to intrigue people and invite them to enjoy life and what we have to offer. We are in this to push the boundaries of what a wine bar is typically like,” he concludes.

Web: www.villitjaviinit.fi Facebook: villitjaviinit Instagram: @villitjaviinit

Restaurang Sensum, situated in a homely neighbourhood in Stockholm, is the perfect place for those looking for a buzzy ambience paired supremely with delicious food. Founded by foodies and business veterans, this place offers creative food fusions alongside a hand-picked wine list as well as some sensational gin combinations.

By Nina Bressler | Photos: Restaurang Sensum

“People need to know we’re here in order to find us; we’re recommended to them by someone, perhaps they’ve read a good review or they’re regulars – and that’s why each visit is special to us,” says one of the founders, Johan Tengsved, while discussing the restaurant’s location, close to the city centre yet a stone’s throw away from the beaten path.

Tengsved, Katarina Kaselli and Mikael Wretman decided to open a restaurant together after having spent years working together for another venue in the Swedish capital. Shared ideas and values pushed them to create something new together, and Restaurang Sensum opened its doors in 2017. “We get a kick from realising ideas, and creativity is a huge part of our business: from building the restaurant to creating our dishes. Our menu is dynamic and changes regularly to allow that creative freedom, where we can experiment and serve exciting flavours that not only wow our guests, but also keep ourselves inspired,” says Tengsved. A flexible menu, Nordic and European inspired with a touch of Asia, also allows them to be conscious about minimising food waste and cook exciting, impromptu dishes when they get their hands on a small batch of a new produce.

A hand-picked wine list is another main character at Restaurang Sensum, along with a fervent passion for gin. A great selection of natural wines alongside European wines and elegant features from the new world characterises their list. Gin lovers are welcomed with a unique selection containing some of the finest options on the market, and gin tastings are arranged for guests who want to delve deeper into the subject. The restaurant’s own allotment, where vegetables are grown to be served in the restaurant, is a way of staying rooted.

“We always keep a number of tables unreserved for walk-ins. We’re not about being exclusive, but about being the best at what we do,” Tengsved concludes. “And when it comes to delicious food, superb wines and a welcoming, relaxed ambience, I believe we’ve hit the nail on the head.”

Vegetables from the allotment ready to be served. Web: www.restaurangsensum.se Instagram: @restaurangsensum

Bror Ditlev combines a passion for gourmet with eco-friendly produce.

Great food, fine wine and an informal atmosphere have built the reputation of one eatery in southern Denmark. But Bror Ditlev (‘Brother Ditlev’) in Kolding is also committed to using local, seasonal, free-range produce.

By Karen Gilmour Kristensen | Photos: Flying October

Behind the restaurant is a team of young, skilful people with a shared interest in fine dining. What started as a hobby project has turned into a renowned gourmet restaurant with quality at its heart. “Our menu is simple, but with a French touch,” says spokesperson Rasmus Vemmelund. “We aim for piquant flavours, not bland ones.”

Flavours play a huge part when matching dishes with suitable wines. The wine and food pairing is a key element at Bror Ditlev, and it’s done very carefully by Vemmelund.

However, there’s no reason to dress up before spending the evening at this establishment. Vemmelund and his team strive to create a casual atmosphere in which everyone feels welcome – something that sets the restaurant apart from others in the fine dining sector. “We need to do things the way we want to, even if running a more formal restaurant would be safer,” Vemmelund reflects. “Our hearts must be in this, otherwise the end product won’t be good.”

Sustainable agenda When putting together the menu at Bror Ditlev, most of the produce needs to be local, in season and tasty. “We try to keep 95 per cent of our produce Danish,” says Thomas Dissomma, head chef. “Moreover, we try to keep it as local as possible.” Keeping it local means collaborating with nearby hunters. Since Bror Ditlev brands itself as a sustainable fine dining restaurant, it avoids industrial meat altogether. Instead, it mainly relies on wild meat as its source of protein – with some flexibility. “When there is no wild meat in season, we use lamb instead,” says Dissomma. “It comes from a CO2 neutral farm, on which the animals can roam around freely. To us, it’s important that the produce we use has had a good life. We won’t use animals that have been raised on industrial farms and never seen daylight.”

Besides caring for the produce, Bror Ditlev’s sustainable agenda also covers the protection of the environment. When using fish and seafood from the Danish seas, the restaurant specifies to its suppliers what sort of produce they want. “We use line-caught fish only, and we want our scallops to be picked by hand,”

says Dissomma. “We won’t support the trawling of the seabed as it’s destroying the ecosystem.”

Currently on the menu as one of the main courses is a lamb dish consisting of a piece of fillet that has been nicely cooked. Other cuts of lamb are minced to create filled mushrooms, which are served with a couple of seasonal vegetables.

“Our mission is to highlight the beautiful ingredients that surround us,” says Dissomma. “Each dish has its own main ingredient, with some background ingredients to emphasise it. We try not to overcomplicate things. After you have had our lamb course, you would most likely remember the lamb because that was the ingredient that stood out the most.”

Successful but down-to-earth Opening the restaurant in the town of Kolding hasn’t been without challenges, Vemmelund admits. “Most restaurants here are conservative and have been in town for a long time,” he says. “They’re the places people have always gone to; the places they have always taken their clients or business partners to. In the beginning, it was difficult to persuade people to dine with us.”

Today, though, Bror Ditlev is wellestablished. A significant number of guests keep returning to dine here, and thanks to word of mouth, the restaurant now attracts people from all over the country. “Many guests are on a weekend getaway in Kolding,” says Vemmelund. “The town has a lot of cultural things to offer, but previously, it hasn’t been possible to complete the experience with a fine dinner. Now, we attract many gastro tourists who come here because they have heard of us.”

While the restaurant is busy, the staff work normal hours and there isn’t just one name that gets all the credit. “At Bror Ditlev, we pull together,” Vemmelund says. “Sustainability for us isn’t just about the food; it’s also about the work environment.”

“We’re trying to show people that there can be a life alongside hospitality,” Dissomma adds. “Securing a good worklife balance for our staff is equally as important as producing delicious food.”

Web: www.brorditlev.dk Facebook: Bror Ditlev Instagram: @brorditlev

The team behind Bror Ditlev, from left to right: Rasmus Vemmelund, Anders Thunedborg, Mark Dam, Thomas Dissomma and Jonas Pedersen.

Tucked away in the moorland of Jutland, you’ll find Kongenshus Kro, a cosy inn with a rich history dating back to 1750. Here, you can escape the hustle and bustle of the city and instead explore the beautiful nature surrounding the inn, enjoy an abundance of delicious food, and get a good night’s sleep.

By Heidi Kokborg | Photos: Kongenshus Kro

If you long for walks or bike rides in nature, eating tasty, homemade food and enjoying a cold beer, then a getaway to Kongenshus Kro, just 20 minutes outside Viborg, might be just what you need. With just 13 rooms, breathtaking nature and tempting food, the inn is an ideal place for anyone yearning to escape city life for a couple of hours or a couple of days.

“It is a cosy, little inn with a down-to-earth atmosphere. Our staff are attentive and we care deeply about each and every guest. We are present, and we always have time to chat with the guests,” says Marianne Laursen, owner of Kongenshus Kro. With poor mobile phone coverage and beautiful nature, you are guaranteed to have a relaxing time where you can quite literally disconnect to reconnect. Food with a twist Both the surrounding nature and the inn itself have a rich history worth exploring. And if you have ever read the book Kaptajnen og Ann Barbara by Ida Jessen, visiting Kongenshus Kro will be just like stepping into the pages of that very book. “The house was originally built in 1750 by King Fredrik V; however, it burned and was rebuilt in 1913. The surrounding moorland also has a rich history,” says Laursen.

Located about halfway along the hiking trail Kalk Kaminoen, Kongenshus Kro is the perfect place to enjoy a bite to eat and a cold beer from the local brewery, before continuing the hike. The inn is also ideal for conferences, birthdays, weddings and other celebrations. With room enough for 350 people and delicious, homemade food, your event is sure to be one to remember.

“We cater to everyone. As long as we know it in advance, we also cater to vegetarians, vegans, pescatarians, and so on. We love cooking, and we aren’t afraid of a challenge,” promises Laursen. “This is not traditional inn food; we cook with a twist, and we like experimenting with cuisines from all over the world.”

Web: www.kongenshuskro.dk Facebook: Kongenshus Kro Instagram: @kongenshuskro

Sea eagle. Photo: Terje Gran Drying fish. Photo: Ellen Johansen

Divers. Photo: Vindfang Photo: Krzysztof Zboralski

Hotell Frøya on the west coast of Norway is a paradise for nature explorers looking for a holiday that offers both adventure and comfort.

By Karin Blak

Aina Ervik, marketing and sales manager at Hotell Frøya, invites you to jump on a plane and visit this haven of nature and Nordic tradition. Why wouldn’t you want to join a guided ocean safari maneuvering between the islands to see the wildlife around the archipelago? Depending on the time of year, you will experience sea life such as seals and whales, or go fishing to try to catch something a little smaller.

Maybe you’d prefer an underwater experience with a dive to pick your own scallops? While a seasoned diver can enjoy the underwater wildlife independently, those less experienced can join a guided group.

While out to sea or trekking through nature that consists of seashore and coast heathland, put your binoculars to your eyes and look up. This is a popular destination and breeding ground for birds such as the white-tailed eagle, willow ptarmigan, or European shag, so you could get lucky and spot one or two.

Why not enjoy a little island hopping across some of the thousands of islands surrounding Frøya? You will be welcomed by the traditional fishing communities, where cosy restaurants offer freshly caught seafood, enjoyed with locally brewed beer.

Relax and recuperate After a day exploring the many islands and the surrounding nature, return to the ‘hyggelige’ Hotell Frøya, where locally sourced food awaits and the homely atmosphere will replenish your energy. Ervik talks proudly about the Sky Bar, where views over the nearby islands and sea can be enjoyed while recounting the day’s adventures with fellow explorers in a modern and cosy environment.

Frøya is a place to be proud of, and Ervik doesn’t hesitate for a moment when asked about her favourite place: “Titran. This is also where the film Alle Hater Johan was filmed. You can get so close to the sea that, on a windy day, you get the waves splashing over you. It’s peaceful and calm, no city noise, just beautiful nature no matter the weather.”

Escaping from city life in this particular way sounds very tempting indeed.

Web: www.hotellfroya.no Facebook: HotellFroyaAs Instagram: @hotellfroya LinkedIn: company/hotell-froya

A homely feel and incredible sea views are two key attractions of Strandhotellet (‘The Beach Hotel’) on the Danish island of Bornholm. Located in the small town of Sandvig, it lies just a stone’s throw from the Baltic Sea.

By Karen Gilmour Kristensen | Photos: Anders Beier & Marie Louise Munkegaard

“We’re practically placed in the waterline, close to the cliffs,” says Pia Bajlum, who runs the hotel with her husband, Kasper Bajlum Müller. “This sets us apart from other hotels on Bornholm and makes us attractive for tourists who wish to go hiking in the beautiful countryside.”

Originally built in 1895, the hotel has 45 rooms to meet most needs – including family rooms, doubles, triples and connecting rooms – making it a perfect place to stay for singles, couples and families alike. Families mostly visit during summer, but Strandhotellet is open all year round, also for conferences. “During spring and autumn, we try to attract guests by hosting events such as jazz concerts and lectures,” says Pia. “We aim to make Strandhotellet an active house, not just a hotel.”

A mix of old and new For Pia and Kasper, the adventure began in 2016. Originally on the look-out for a new summerhouse in Sandvig, the couple discovered a dilapidated building that turned out to be Strandhotellet. A sign in the window read: ‘Tenant wanted’.

After some consideration, the couple decided to go for it. While the journey hasn’t been without bumps on the road, both Pia and Kasper are content that they decided to pursue the project.

On 1 April 2017, the couple received the keys to Strandhotellet, and on 1 May, they opened for bookings. “We opened a hotel in a hideous condition,” Pia recalls. “The rooms were old and the carpets worn out.” It all changed a couple of years later, when Pia and Kasper got an investor on board, who made it possible to renovate all the rooms from top to bottom.

Today, most of the bathrooms have been modernised and most of the furniture is new or vintage.

Although Strandhotellet has undergone a much-needed makeover, Pia and Kasper are aware of the building’s history, and they strive to make this visible to their guests. “We try to reflect the history and the soul of the place,” Pia explains. “We respect the old building while adding our own personal touch. Our guests can tell they’re in a private home, and they like that. As the hosting couple, we like to go the extra mile to ensure they have a good stay with us.”

The Island of Sunshine Guests typically come from all over Denmark, but the couple has also had visitors from as far afield as New York, Miami, New Zealand and Hawaii. “A few times, we’ve had big weddings with guests who flew in from around the world,” says Pia. “Mostly, our foreign guests are Swedes, Norwegians and Germans who are fascinated by the nature on Bornholm.”

Strandhotellet has also had guests from all over Europe and the UK. In recent years, Bornholm has gained more attention and popularity internationally. One of the main reasons is its unique topography, as this is the only place in Denmark with a landscape featuring cliffs.

Moreover, it’s easy to get here. You can fly to Copenhagen from all over the world, and from there, you can fly directly to Bornholm in about 40 minutes. There is also a ferry service. Known in Denmark as ‘the Island of Sunshine’, Bornholm is charming. What used to be a fishing island is currently evolving into an experience destination, known for its local food and craft industries such as glassblowing, ceramics and beer.

Bornholm’s past as a fishing island is reflected in the history of Strandhotellet, something the hosting couple love to tell guests about. “Whenever the fishermen returned home, this was where they came to spend their money,” Pia explains. “From the 1940s and right up until the 1980s, Strandhotellet was the place to be if you wished to party, eat and drink.”

Intimate atmosphere A stay at Strandhotellet is meant to provide guests with a well-deserved break from everyday life. That’s why there are no TVs in any of the rooms. “We recommend our guests go and explore the surroundings of Strandhotellet instead,” Pia says.

“For us it’s important that this is a place where visitors can relax,” she adds. “Especially Danes will feel like they’re far from home after a short journey, because this location is so different from anywhere else in Denmark.”

Due to Strandhotellet’s size and location, Pia and Kasper find that it’s easy to create an intimate atmosphere there. “We host a lot of business meetings from eight to 100 people,” Pia says. “They’re often combined with a yoga session on the beach, a bike ride or a visit to the local brewery.”

Web: www.strandhotellet.dk Facebook: Strandhotellet Sandvig Instagram: @strandhotellet.dk

The big sea can be chaotic, but in the deep you can also find beauty.

Nature is real and brutal, but a mother always puts her children before herself.

Most visual artists use well-known techniques to create their pieces, whether it is through painting, photography or other types of design and processes. You learn from what is already in existence and let it inspire you to develop it further. But every once in a while, something new comes along – a brand-new technique that few, if any, have previously thought of.

By Alyssa Nilsen | Photos: Bærum Photo

This is the case with visual artist Martin Olsen, known under the alias Molsart. Self-taught, Olsen has spent years creating art within various genres, styles and techniques. In 2018, however, he discovered and developed a brand-new way of achieving the particular look and finish he wanted.

“I was trying to replicate a technique I’d seen somebody else do,” Olsen explains. “I couldn’t make it work, so I just left it overnight. The next morning I realised that I was onto something completely new and different.”

Discovering he could use a specific method involving ink, water and a particular type of imported paper, Olsen manipulated the elements through dehydration and rehydration throughout the process, leaving the result intriguingly abstract and unlike anything he’d ever seen before.

Having previously worked with graphic prints, pop art and other more traditional forms of graphic design, this was a step in a brand-new direction for Olsen.

Turning a hobby into a career “I’ve always had a dream of creating something from scratch – something

Art piece.

You hear music playing. Somewhere unknown, a hidden guitarist is playing his guitar. Some creatures may have several appearances / faces.

that, when you look at it, you instantly know was created by me. This is that something,” he says.

“I never trained or studied this,” Olsen continues. “I always just worked on and tested things and played around with art at home as a hobby. But now that I’ve cracked the code and developed my own distinct expression, it changes everything.”

Olsen had always dreamed of being a full-time artist, and his discovery of a new technique and resulting visual experience might just have been the key to standing out amongst millions of visual artists.

Explaining the art and the genre of Olsen’s technique and work is near impossible. Even though the process follows the same steps each time, the result is always different, making each piece unique and one-of-a-kind. Each piece takes days to complete, both the initial steps and the correction to it that follows, adding and reshaping until it becomes something recognisable – or not at all.

Some pieces are almost amphibic in nature. Some resemble human figures, and some are too abstract to really comprehend or wrap your head around. It is art that makes you react, that makes you feel, think and wonder – that challenges and bends the rules of what you thought you knew.

Art piece. Photo: Stian Ekre Photography Picture of Martin Olsen working. Photo: Martin Olsen

Currently, the project occupies Olsen’s own home, much to the enjoyment of Olsen’s five-year-old daughter, who sometimes likes to get involved in the process, whether initially invited or not, adding her own little touches to the finishing result.

The pandemic impact on art Though relatively new within the gallery scene, Molsart has already had a couple of exhibitions in Norway displaying his art. And even though the Covid-19 pandemic slowed down the process of exhibitions and the gathering of people over the past couple of years, Olsen hopes to put up a new exhibition towards the end of summer 2022, featuring pieces using both his own unique technique and also the more traditional art techniques and directions.

“That’s the one good thing about all the downtime,” Olsen says, “plenty of time to create new art.”

The next Molsart exhibition will be at:

M35 Collective Olav Selvaag plass 4 Tjuvholmen, Oslo 25 Aug to 1 Sep

To see Olsen’s art, visit Molsart online at:

Web: www.molsart.no Facebook: molsart.no Instagram: @mols.art Mail: martin@molsart.no

Portrait of Martin Olsen. Photo: Stian Ekre Photography

Molsart offers the following services for organisations and companies:

Art in the workplace helps create harmony and can be a positive contribution to the psychosocial working environment as well as for visitors. Molsart offers art for the workplace and dissemination of art to companies as well as the decoration of buildings and office spaces.

The offer includes a non-binding inspection to find the pieces that fit a company and its premises. Molsart also offers practical help in the process of purchasing, and the pieces are delivered free of charge. Art as gifts to employees:

Molsart offers art in various sizes, expressions and price ranges from the portfolio, and with his particular technique, they make unique gifts for employees.

Thanks to a network of skilled partners, Molsart has the option of coordinating delivery and hanging of the pieces simultaneously. Typically, the hanging of art comes at an extra cost.

Molsart delivers professional high-quality framing of artwork according to the clients’ wishes.

Art placed in room. Photo: Artroom

Oil painting by Hanne Schmidt, sculpture by Astrid Specht Seeberg. Ceramics by Torben Mersholm, painting by Iris Bendt Hedal.

Galleri kbh kunst is an art gallery in the heart of Copenhagen featuring both professional and up-and-coming artists. Here, you can experience contemporary and colourful art by artists across the globe. Each artist presents a unique style, ranging from modern paintings to street art that will broaden your horizons.

By Heidi Kokborg | Photos: Galleri kbh kunst

If you love discovering up-and-coming artists that have a fresh, new outlook on the world, Galleri kbh kunst is the perfect place to spend an afternoon in Copenhagen. Situated in the heart of the city, right by The Lakes, the gallery is perfectly located for both tourists and locals, and showcases an exciting array of both national and international artists.

“We are always on the lookout for talented artists. We choose the art we display based on our liking, not based on CVs or education. This means that we feature a mix of different artists, all with their own unique takes on the world and on art,” says Helle Borre, owner of Galleri kbh kunst. “While each artist has their own unique voice, they all love using colours when creating art, and they make contemporary art with a young, fresh vibe.” Choose art with the heart At the art gallery, you’ll find a wide palette of art, ranging from cool street art to modern paintings. You’ll also find wooden sculptures, ceramics, textile art, glass art and much more. “I personally think it’s much more interesting with many different materials and art styles, instead of just one. At Galleri kbh kunst, you’ll see art that you won’t see elsewhere. This also creates a very down-to-earth atmosphere at the gallery where everyone feels welcome. In fact, we have many first-time art buyers at the gallery, because they feel comfortable here,” says Borre.

The 180-square-metre art gallery is the perfect place for exploring and broadening your horizons. With 35 artists on display and a handful of exhibitions each year, there is always something new to discover. “When you buy art, whether it is for your home or for work, you can’t do it wrong; you just have to listen to your intuition. That’s exactly what I do when I choose art for the gallery as well; I choose art with my heart,” says Borre.

Wooden sculpture by Rebekka Borum.

Exhibitions 2022: 14 May to 30 June: Summer group show 2-24 September: Double solo exhibition, Tina Hvid / Dino Cama

Web: www.kbhkunst.dk Facebook: KBH.KUNST Instagram: @kbh_kunst