CREDO, NORWAY, 88 p
In a former milk tank factory, we find Credo run by acclaimed Norwegian head chef Heidi Bjerkan. The nearby sea is full of fantastic fish and seafood, and this is reflected in the menu, also including meat and poultry from two farms Credo has close relationships with. Before dinner, all guests get to see how the restaurant works with preservation, fermentation, meat, food drying, and the different “green areas.” Credo has found new ways to use food waste, one example being bread water made from old bread served in the restaurant. Bread is also used to make pasta, and if there still happens to be any left, it’s served to Credo’s animals.