Scan Magazine, Issue 125, June 2019

Page 106

Restaurant of the Month, Norway

Coastal gastronomy from Sunnmøre At Bro in Ålesund, you are invited on a journey through the coastal gastronomy of Sunnmøre. With great views and a vibrant western Norwegian-inspired menu, this new restaurant has quickly become a favourite among locals and tourists alike: a place to taste new flavours, learn new things, chat, laugh, work and relax. By Ingrid Opstad  |  Photos: Kristin Stoylen

A fantastic view over Brosundet, coupled with the employees’ expert insight into the culinary world, enhances the unique holistic experience when visiting Bro. It all started in June last year, when head chef Ronny Kolvik, restaurant manager Joakim Hoff and general manager Ann-Helen Svinø moved from Oslo to Ålesund and together decided to open a restaurant. Among the co-owners are also Ante Giskeødegård and Lars Giskeødegård, who together founded several festivals in Norway, such as Jugendfest in Ålesund and 106  |  Issue 125  |  June 2019

Sommerfesten at Giske together with Momentium.

Building a bridge between food and culture “Our aim was not only to open a restaurant with a concept that focused on the rich, traditional coastal gastronomy of Sunnmøre, but also to be a part of the thriving culture scene we have here in Ålesund,” says Kolvik, who has several years of previous experience as head chef and general manager of Oslo’s renowned Arakataka.

The name Bro, which in Norwegian means bridge, came from the location, but also the wish to help build a bridge between food and culture. “We put on small concerts, debates and other cultural events with a focus on food throughout the year, but also collaborate with other restaurants in the area to extend the cultural offering in our city and make it more accessible. Fellowship is important, even if we are competitors,” says Kolvik.

A familiar menu The restaurant is located downstairs, a place with a rustic, industrial interior style and visible details form the past. Here, the chefs explore local, seasonal produce and let the ingredients play the leading role in a menu that changes constantly along with access to pro-

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