The masterminds behind newly opened Fagn believe that happy animals taste better. Which is why the langoustines served at the restaurant are only picked up at night, to avoid them being blinded by the sun. Whenever possible, everything from vegetables to beef is locally and sustainably produced, and the serving of smaller portions minimizes food waste.

75/100 p
Ørjaveita 4, 7010 Trondheim, Norway
Jonas Nåvik