Tom Victor Gausdal, the silver medalist in the Bocuse d’Or 2005, is responsible for the ambitious student training program run by Smalhans. According to Norwegian law, the students get paid but also gain deep insight into the running of a restaurant through their work in the kitchen and their visits to farmers and growers. Taking accountability for adequately using resources is the foundation of Smalhans. They have a high proportion of locally produced organic components. Here, you recognize the value of your produce and ingredients while working towards reducing food waste. Smalhans is an ambitious neighborhood restaurant with honest, creative, and tasteful dishes and a clear vision of contributing to society.