The culinary experience for foodies
Reindeer from Røros, Norway lobster from Hitra and fresh vegetables year-round. The Trøndelag pantry is unique and inspires chefs of world-class. In Trøndelag, 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!
A promise of food treasures
You can start at the traditional Kaffistuggu, which serves several Røros specialties. How about tasting the local specialty sour sausage? This was originally “meat scrap”, offal and head meat of cattle and sheep that was mixed with fat and barley. In the old days, it was defined as leftover food, but now it’s modern and in fact slightly exclusive. What does it taste like? Well, as the name suggests, it’s a bit sour, with lots of chewing resistance and a meaty taste.
Explore more about Røros here!
To accompany your coffee, you can treat yourself to a pjalt, a distinctive and traditional griddle cake served with brown cheese. Kaffistuggu is also the place to soak up the local atmosphere. Røros residents meet here daily to drink coffee and solve the problems of the world.
A love for nature
Røros is an important Sami area. For food lovers, reindeer meat with a taste of nature, mountains and herbs is a “must”. If you pay a visit to the cosy lavvu (Sami herdsmen’s tent) of the South Sami family Nordfjell, you can eat traditional Sami dishes made from locally sourced ingredients such as meat, mushrooms, berries and fish. Reindeer meat is widely used at all the restaurants in Røros, but each place serves dishes with their own twist and interpretation.
Local producers from Røros and the surrounding area make ice cream, cheese and other dairy products with tender love and care for the nature and animals alike. You will quickly notice this on the menus if you visit one of the many cafés or restaurants with tempting menus.
Foto: jarle hagen
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) – which winds its way through a rolling and beautiful cultural landscape on the Inderøy peninsula in the heart of Trøndelag. We go straight to the aquavit and happy pigs at the farm Berg Gård. The free-range pigs here loaf around on the fields during the summer before ending up at the farm abattoir before Christmas and being processed into tasty pork ribs and brawn, as well as the farm’s own Christmas sausages seasoned with local herbs. It’s hard to get more ultra-local than that. You can buy the products at the farm shop or book a dinner at the farm restaurant and savour their specialties on your plate and in your glass.
Casks of local aquavit
Farmer Svein Berfjord offers us self-produced aquavit. Producing aquavit was a natural choice for him since he grew caraway on the farm. In addition to caraway, he has distilled local, wild-growing herbs and flowers. The result is Den Gyldne Akevitt (The Golden Aquavit). 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.
Foto: olaf deharde
Foto: Olaf deharde
Fresh seafood on the coast
The Trøndelag coast is filled with islands, islets and skerries, where they catch crabs, scallops and Norway lobster during the season – and blue mussels year-round. No one regrets a visit to the island of Stokkøya where 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. Their signature dish is blue mussels from the Trøndelag coast, which grow just a few kilometres away. Accompanied by a glass of fruity wine and the House’s freshly baked bread, it’s hard to imagine anything better.
Beer, mead and cider
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.