Wild at heart
The atmosphere is warm and informal at Arakataka, which serves small New Nordic dishes in Oslo. The staff may feel like a group of friends, but the business rests on a strong foundation with zero tolerance for sexist or racist language. Head chef Jonathan Janhed is just as careful when choosing ingredients, most of which are locally produced by farmers with whom the restaurant has forged close relationships. Meat is chosen with the utmost concern for animal welfare, and the restaurant’s employees often go out together to pick herbs and wild plants for the evening’s menu.
• Ingredients are 95 percent from local sources
• Non-alcoholic drinks provided by very local and small-scale producers
• A pleasant working environment with excellent conditions
• Meetings every season with farmers and growers for optimal cooperation
• Hard limits on racist and sexist language — not even a joke is allowed