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The bistro has a rustic feel with a sense of style.
Rustic nose-to-tail cooking in Trondheim’s old town With a focus on traditional and clean tastes and digging up old recipes that have not been used for generations, Folk & Fe in Trondheim’s quirky old town Bakklandet aims to take people back to their roots through unusual ingredients ranging from ox breast to wild foods of the forest. By Line Elise Svanevik | Photos: Marius Rua
When Stian Fjæreide and his partner Annkatrin Sæterøy first opened the restaurant together with Bjørn and Ann-Charlotte Hyge, the aim was to open a Norwegian bistro with local, simple food and a menu that was constantly evolving. “We originally started at a restaurant 50 metres from where we are now, where we could seat 28 people – but we quickly became quite busy and realised 28 isn’t a lot. We wanted to be in Bakklandet, so when a 88 | Issue 103 | August 2017
bigger spot opened up down the road, we decided to move,” explains Fjæreide. Seating up to 100 guests throughout the main restaurant, bar, lounge and private dining room, Fjæreide also runs bakery and pub Brøøl from Folk & Fe’s previous location, which also supplies all the bread for the restaurant, in addition to the newly opened restaurant Land & Strand situated just outside the centre of
Trondheim. He explains that the aim is to create a new twist on traditional ingredients and tastes, including the Jerusalem artichoke, which was traditionally used a great deal by Norwegians until the potato arrived in the 18th century.
Using the whole animal “We use wild ingredients that grow in the woods and, when it comes to our meat, we try to use as little as possible of the typical ingredients you find in the shops. We focus on things that can be slow cooked, such as chuck steak and breast,” says Fjæreide. “We don’t use the traditional sirloin and tenderloin, because when you have an animal that’s upwards of 400 kilogrammes, and only ten of those