Culinary treasures for food lovers
Trøndelag is seasoned with wonderful culinary experiences. In our compact county, it’s a short way from farm and fjord to table. The food is fresh, locally produced and served with genuine Trøndelag hospitality. In other words, this is the perfect place for food lovers!
photo: jarle hagen
Reindeer from Røros, Norway lobster from Hitra and fresh vegetables year-round. The Trøndelag pantry is unique and inspires chefs of world-class. The four seasons give the produce extra flavour, while the fish and game benefit from grazing in clean seas and varied nature.
Trøndelag is filled with food contrasts, ranging from Michelin-starred restaurants to gathering around the table for supper at Visit Bjørn. However, they all use good, pure, local produce from dedicated producers in the region. The most eager ones invite their guests out into the nature to harvest the ingredients for the dinner, like picking wild mushrooms in the forest or catching fish and crabs in the sea.
Foto: jarle hagen
Røros, the “local food capital” of Norway
The indigenous food culture
Røros has been named as the “local food capital” of Norway, and a safari through this landscape offers tasty and exclusive experiences. You will discover close links here with Sami food and culture. The mining town came into existence in the 17th century after the first copper discovery in the area. Today, it’s a UNESCO World Heritage Site and a picturesque little mountain town. It’s often bitterly cold here in the winter and cool in the summer. However, the town has a focus on culture and food and is lively year-round. So, let’s start our culinary journey here.
A promise of food treasures
The traditional Kaffistuggu, which has been a natural meeting place for hundreds of years, serves several Røros specialties. How about tasting the local specialty sour sausage? In the old days, this was homely fare made from leftovers, but now it’s modern and in fact slightly exclusive. This was originally “meat scrap”, offal and head meat of cattle and sheep that was mixed with fat and barley to make the meat go further.
To accompany your coffee, you can treat yourself to a pjalt, a distinctive, round and thick griddle cake served with brown cheese.
Food from eternity
But Røros entices with so much more. After wandering through the narrow streets, admiring the old houses and being captivated by the Røros Church – Bergstadens Ziir, perhaps your stomach is rumbling. We recommend a trip to the lavvu (Sami herdsmen’s tent) at Røros Rein just a stone’s throw from the high street Bergmannsgata. The South Sami family Nordfjell has herded reindeer for generations and proudly preserves the traditional Sami culture. They serve food based on reindeer meat from their own herd and other locally sourced ingredients including wild mushrooms for the soup, berries for dessert and fish caught in the lakes around Røros. “We know where everything we use comes from,” says the family, which proudly adds extra spice by seasoning the meals with fascinating stories.
Reindeer meat is widely used at all the restaurants in Røros, but each place serves dishes with their own twist and interpretation. There are flavour combinations here that you did not realise were possible.
photo: jarle hvidtsten
A love for nature
The farmers at Galåvolden Gård make ice cream using milk from the farm’s cows and eggs from the chickens. A bike ride out here on a summer’s day to buy an ice cream or two at the farm kiosk takes you along the old King’s road and through old grazing land. Remember to turn off before you reach the Glomma and to leave enough space in your stomach to taste several flavours. The small town bears a great responsibility and excels in managing and renewing the flavours. The local brewery, Røros Bryggeri, uses blueberries, lingonberries and crowberries in the beer they brew. “We brew courageously and proudly carry on the traditions,” says the brewery’s general manager, Robert Holm. “We take the brewing profession seriously but add lots of love and a dash of humour. This is something you will notice as a visitor because we serve our guests the history and the flavours.”
The Tuscany of Trøndelag
After a local food safari in the Røros district, we recommend a trip to our own Tuscany and Den Gyldne Omvei (The Golden Road) on the Inderøy peninsula in the heart of Trøndelag. This road winds its way through a rolling and beautiful cultural landscape with food, art and cultural experiences along the way. Your resting pulse is slightly lower on the Inderøy peninsula than other places.
In the summertime, the air is filled with both sweet and savoury smells. If you turn off the route, perhaps you will find a treetop cabin or a sauna at the end of it. Along this route, you will find local baking, vegetables, beer and aquavit, as well as exquisite places to stay serving delicious food made from locally sourced ingredients.
photo: jarle hvidtsten
photo: jarle hvitdsten
The Øyna cultural landscape hotel is one such place. The ultra-modern hotel rooms rise like underground hobbit cabins from the ground in the heart of a rich cultural landscape at the top of the Inderøy peninsula. Floor-to-ceiling windows and balconies ensure spectacular views. From here, you see seven municipalities and 10 parishes – at least according to the saga.
The hosts Kristine and Frode Sakshaug serve food based on ingredients from their own farm and local producers. In 2021, the hotel was named as one of the 15 best hotels in Europe by Fodor Travel. This is a perfect place for food lovers who wish to get the most out of the experience.
photo: sigbjør frengen
photo: marius rua
Aquavit and happy pigs
The drive along Den Gyldne Omvei (The Golden Road) takes you further and further away from the main road and, if you follow the signs to the farm Berg Gård, several good stories and flavours await. The free-range pigs here loaf around on the fields during the summer together with the sheep. Just before Christmas, the happy pigs and sheep end up at the farm abattoir and are processed into tasty pork ribs, sausages and brawn, as well as the farm’s own Christmas sausages. The farm shop is filled with local products from their farm and other local producers. Why not enjoy a meal of pork from happy pigs at the farm restaurant?
Farmer Svein Berfjord at Berg Gård wanted to contribute even more. What about producing aquavit, he thought. Why not, especially when you grow caraway – an important herb in aquavit – on your farm? In addition to caraway, he discovered that the local, wild-growing herbs and flowers around the farm were well suited. “I have tasted practically the entire flora on the Inderøy peninsula to find new flavours,” says Svein.
If you book a tasting tour at Berg farm, Svein will gladly serve a gulp of the Golden Aquavit while enthusiastically explaining about its origins.
photo: marius rua
photo: marius rua
Beer, mead and cider
We have other places to visit. Talking about alcohol, it’s not far to the farm brewery Inderøy Gårdsbryggeri, where the Kvam brothers have proved successful with beer and mead. The many varieties of beer are brewed to match local food from Trøndelag. For instance, “Soddøl” was one of the first beers in the product range. Sodd is local variety of meat soup consisting of mutton, potatoes and carrot in a clear broth. “It’s clear we needed a special beer to accompany the national dish of Inderøy,” says Steinar.
In addition to 25 varieties of beer, they recently developed their own ultra-local apple cider using apples grown on the farm. They also make three types of mead that taste of honey and spices like ginger and caraway. The honey comes from their neighbour’s beehives, while the locally grown caraway has become a trademark of the area.
Fresh seafood on the coast
The Trøndelag coast is filled with islands, islets and skerries. They catch crabs, scallops and Norway lobster here during the season – straight from the sea to the chef’s kitchen. A visit to the island of Stokkøya is a “must” for food lovers. An isolated beach bar is situated on Trøndelag’s longest beach.
Book a table and savour a carefully composed five-course dinner based on the “catch of the day” caught just offshore, while the storm beats on the large panoramic windows and the fire blazes in the wood stove.
On long, bright summer days, you can enjoy your lunch outside while the waves roll towards the beach. Their signature dish is blue mussels from the Trøndelag coast, which are supplied by a mussel farm just a few kilometres away. You will need to search long and hard to find fresher and better than that.
Island hopping on the coast
Even further out are the islands of Hitra and Frøya where world-class seafood awaits. Ansnes Brygger, for instance, serves meals featuring crabs and Norway lobster, as well as scallops harvested just a stone’s throw away. If you want to catch your own food, you can join a trip to go fishing or pick your own scallops. Tasty meat dishes based on Old Norwegian sheep and venison also find their way onto the dinner table. The unique grotto cheese from Hitra Gårdsmat is a perfect way to conclude a delicious meal, while the local breweries compete to produce the best beer. The arrangements and reception are always genuine and warm.
No matter which flavours you are looking for, we warmly welcome all food lovers and guide you through tasty Trøndelag. It’s worth noting that we have been named the “European Region of Gastronomy” in 2022.