Fiskekompaniet

Assurance lies in trust from close connections

In the barren, northernmost part of Norway lies the city of Tromsø and the restaurant Fiskekompaniet. As the name suggests, fish plays the main role, and, of course, it’s the kind that’s sustainably caught. Here, the sea controls the menu even more than the land, and meat is only included in the form of bone broth made from leftovers provided by a butcher. Restaurateur Martin Blomkvist took over the restaurant from his father four years ago, and the fish trade was, so to speak, thrown in. The relationships with the producers are as close as you can get to a guarantee that the ingredients are sustainably fished and farmed. A considerable part of the vegetables also comes from the family farm.

Summary:

• Focuses on fish and shellfish

• Organizes outdoor activities with its employees to help them feel comfortable in the remote town

• Prints the names of all ingredients’ producers on the menu

• Operates a snack and seafood bar, which opened last year, and uses any leftover ingredients

• Strives to have more invasive species on the menu