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Scan Magazine  |  Culinary Profile  |  Funky Fresh Foods

Booming vegan restaurant in the heart of Oslo With the increasing interest in veganism across the world, and the number of flexitarians constantly on the rise, Oslo-based café restaurant Funky Fresh Foods has been thrilled by the popularity of its plant-based concept.

olate, ice cream and snacks, can be found at Oslo Airport, Gardermoen, making it an ideal pit-stop for travellers.

By Line Elise Svanevik  |  Photos: Funky Fresh Foods

For those who cannot make it to the Oslo location, Funky Fresh Foods also offers a vegan cook book for anyone who swears by vegan food or simply wants to eat more greens.

Their journey dates back to 2006, when Swedish entrepreneurs Josefine Andrén and Jenni Mylly started collaborating on catering, events, courses and a cook book. Drawing inspiration from their roots and families in both Stockholm and California, the duo realised that it was only a matter of time before plant-based eating came to Norway. “When we opened Funky Fresh Foods here in Oslo in 2014, we were prepared that it might take a while before people would get it. But the minute we opened, everyone started coming – and not just vegetarians. The majority of the people visiting us were actually flexitarians,” says Andrén.

cluding animal welfare, personal health and the impact on the environment. “What we want to put across is that you don’t need to give anything up in order to receive these benefits,” she explains. With beautiful views of the Akerselva river, the restaurant boasts a range of fresh salads and wraps that are portable, making it an ideal place for a takeaway, also thanks to its central location.

Catering for businesses and parties

The benefits of veganism

With the capacity to seat 70 guests, the restaurant also features an à la carte menu, including main courses and soups. The catering aspect is also a big part of the concept, with customers ranging from the government, councils, private parties and the neighbouring offices.

Andrén believes that the reason it has become so popular in Norway is the rising interest in the benefits of veganism – in-

Additionally, the products made in the restaurant, including vegan cakes, choc-

32  |  Issue 108  |  January 2018

Web: www.funkyfreshfoods.no

Scan Magazine, Issue 108, January 2018  

Promoting Brand Scandinavia. Featuring interview with Swedish award-winning author, TV presenter and scriptwriter Hans Rosenfeldt.

Scan Magazine, Issue 108, January 2018  

Promoting Brand Scandinavia. Featuring interview with Swedish award-winning author, TV presenter and scriptwriter Hans Rosenfeldt.