Confronting our global challenges
Credo serves an uncompromising, thoughtful menu where only the most sustainable, local ingredients are welcome. Acclaimed chef Heidi Bjerkan presents a colorful, creative gastronomy where much of the ingredients are grown in the restaurant’s large indoor and outdoor gardens. Credo recognizes that the challenges we face in the world right now are linked to our lifestyle, which in turn is shaped by the food we eat. Everything is intertwined. The restaurant’s latest venture, Credo Competence Center, is a way of trying to connect those dots and increase awareness among both employees and guests.
Photo: Geir Mogen
• Meets with producers on a regular basis
• Uses the whole animal — one single cow provides meat for 2,000 guests
• Ferments a great deal of ingredients before winter, including tomatoes and cucumbers
• Supplies compost to farmers