Gastronomic Delights

• Culinary excursions
• The best chefs
• Regional produce
• Traditional food

Norwegian nature produces many excellent and unusual raw materials. In recent years, Norwegian chefs have taken many first and second prizes in what is considered the culinary World Cup, the Bocuse d’Or in Lyon, France. This has helped raise Norwegian cuisine to a higher level. You can often detect the old conservation methods such as preserving, smoking, drying and curing in the new dishes being created. But fear not, Grandma’s traditional dishes and favorite recipes have not been forgotten.

We offer two gastronomic programs: one in Northern Norway and one traveling from the West across the mountains to Eastern Norway. The first program runs from Tromsø to the Lofoten archipelago; the other runs from Bergen over the Sognefjellet pass to Lom, Valdres and finally to Oslo. The local raw materials used in these two programs will be extremely different, but no less interesting for that. Differences in climate and natural vegetation mean there is wide variety. In the North, shellfish and ocean fish will dominate the menu, while in the South dishes will feature fare from the mountains and forests.

The gastronomic program in the North is best from mid-February to August / September. In the South, we recommend trips from May to October, to ensure that the mountain passes are open.

Contact us for more details or suggestions for a personalized trip!