Press release -
Nordic cuisine has taken the world by storm for some time now, but have you heard of Arctic cuisine?
Northern Norway provides a diverse culinary culture with fresh and unique produce.
Johnny Trasti from Trasti & Trine restaurant in Alta, Finnmark, moved back to his childhood home after having worked as chef for the Norwegian Prime Minister for several years, cooking for international guests around the world. The Norwegian chef explains his relationship with the surrounding landscape and local produce, and describes Arctic cuisine, the wilder sister of Nordic cuisine.
”To me, Arctic cuisine is clean, close to the nature, wild and rough – it is Northern lights and Midnight sun”, Johnny proudly says.
The Arctic growing season is short, but what it lacks in length it makes up for in taste. “We have raw and extreme ingredients which grow and live in a very tough region. The temperatures here range from +30 C to -40 C”, the Norwegian chef explains. During the summer and its nightless nights, the sun is up 24/7. That is when berries, herbs and vegetables get a boost in flavours that are more intense than anywhere else.
In this video Johnny Trasti explains his close relationship with the Arctic landscape and presentes some dishes inspired by nature in Northern Norway.
The Norwegian chef provides some insights on Arctic cuisine from the northermost regions in Norway.
How does an Arctic cuisine restaurant actually work?
”We have 3 chefs and 3 apprentices and our own bakery and a greenhouse. We are an eco certified restaurant, and we try to take care of the environment. We don’t use any farmed proteins for example - almost everything we use is collected by locals. We are proud every time we can create dishes from the trees or grass and when we get to utilize the waste from our kitchen.”
What is so unique about Northern Norway when it comes to creating dishes that reflect the landscape?
It is easy to be inspired when you are living in the nature and you have all kinds of weather - and at least four seasons. The surrounding landscape will always inspire me, and I’m always looking for new ways of eating and creating new tastes. For me, it is outside, out in the nature where my creative works come from.”
Tell us more about the relationship with the local producers, how they are involved and passionate about their collaboration.
“We have many local producers from potato farmers to game hunters and they are extremely important to us, for our credibility and for our stories. But it has taken me at least 20 years to find all of them.”
Do you have a recommended recipe from Northern Norway?
“There will never be a favourite, as it always depends on the ingredients of today. Today we got our first spinach, yesterday we got fresh trout from the ice fishers. But I probably have most respect for the ptarmigan, which lives in temperatures from +30 C to -40 C. It has an incredible taste from the areas around us.”
Which are your favourite places to find the best or most unique ingredients?
“When you find good mushroom places it is always heaven! There are so many unique ingredients here, such as birch syrup, king crab tail, snow crab, small scallops, heart and liver of wild birds and hare.”
Do you have suggestions on where to have great foodie experiences in Northern Norway?
“Many places in Tromsø, Vardø Hotel, Sorrisniva and us, of course.”
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Alta and Northern Norway
Alta is the largest town in Finnmark, and lies at the inner reaches of the Altafjord. Alta offers forests, mountain plateaus and coastal landscapes The region offers various opportunities to spend the days – and long summer nights actively and outdoors: hiking, biking, fishing while discovering the local culture and traditions of Northern Norway.
In Alta you can explore Northern Europe’s largest canyon, bike across Finnmarksvidda mountain plateau or go fishing in the Altaelva river, one of the world’s best salmon rivers.
May to August is all about the midnight sun in Northern Norway, with 24 hours of daylight which provide plenty of time to enjoy activities and experiences, unique accommodations and culinary delicacies.
Local food the Norwegian way
Norway has experienced a quiet culinary revolution in recent years. The change in attitude towards Norwegian food traditions has been formidable with a rise in local and organic produce and food. Norwegian gastronomy is both modern and untraditional, and it also offers some quirky and tasty food to locals and visitors.
More and more local products can be found in supermarkets, while small-scale producers of cheese, honey, pastries, beer and ecologically produced meats are popping up all over Norway.
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Eat the landscape is a campaign by This is Arctic (Visit Arctic Europe II – funded by Interreg Nord), that gives people an opportunity to taste the Arctic landscape wherever they are.
Three Arctic chefs, Tero Mäntykangas from Finnish Lapland, Alexander Meier from Swedish Lapland and Johnny Trasti from Northern Norway have created dishes that reflect their local landscapes.
The purpose of Eat the landscape is to introduce the unique Arctic cuisine to global audiences and raise people’s interest towards travelling to the Arctic region, when it will be possible to travel again.
Related links
- Hungry for a taste of Arctic Norway? Here’s a serving of the region’s deliciously diverse culinary culture.
- Discover Northern Norway
- Alta, Finnmark
- This is Arctic
- The Northern lights in Norway
- The Midnight sun in Norway
- Norway's weird and wonderful food
- The quiet culinary revolution in Norway
- Table tales from Tromsø
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