Fiskekompaniet
71-75
Gastronomy points 2024
Experiences from the Big Blue
Inspired by the north-Norwegian nature and its ever-changing waters, Fiskekompaniet aim to serve unforgettable meals primarily based on fish and seafood. The menu is traditionally Nordic, with – thanks to new head chef Motoshi Yamamoto – Asian influences here and there. The restaurant operates sustainably; for example, field trips to farms where the staff plant and forage vegetables are regularly carried out. Another sustainable addition is new bar manger Johannes Taarnesvik, who is an expert at finding creative ways to reduce food waste.
Sustainability highlights
- 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
Information
Head Chef: Motoshi Yamamoto
Killengreens gate 6, 9008, Tromsø, Norway
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