Kim Sjøbakk continues to develop his restaurant in symbiosis with the fishermen, hunters, and farmers in Trøndelag, the area surrounding the restaurant. Since we were here last, he has bought his own fishing boat and basically catches all the fish himself from April to October. The passion for ingredients also includes herbs, vegetables, and mushrooms that the chefs themselves pick. The wine list consists predominantly of organic and biodynamic wines, and the beer served is from the local brewery. This is proudly local, responsible gastronomy at its best.
• Organic and wild-grown ingredients from the Trøndelag region
• Composting for food waste, which is used as fertilizer in the farm’s grain fields and vegetable garden
• Root cellar for storing preserved ingredients to use in the winter
• Entire animal is purchased to be used nose-to-tail