Tri

“Every dish should have its roots in the Fjord, North Sea, or the land around us.” Thus reads the first part of Tri’s restaurant manifesto: not to stick to a doctrine, but to inspire and clear their ambitions and goals. This restaurant commits to making the most out of what can be found at sea, which they’ve won numerous awards for. Here, they have a healthy skepticism of certificates. The most important part is not showing off diplomas or certificates but working closely with local producers and celebrating quality – whether it’s food on the plate or wine in the glass.