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2_9_ScanMag_75_April_2015_Text_Q9_MADS_Scan Magazine 1 07/04/2015 21:43 Page 101

As well as tasting delicious, the food is also beautifully presented.

start-up, and it attracts curious visitors from all over the world.

that is the reason we will not go out of fashion,” says Fjæreide.

Stored in the soil

Seek them out

The restaurant gives guests the option to choose between a three, five and seven course menu package, but they may also pick from the board menu what they want to eat. All the food that is served has touches from the region Trønderlag in them. The famous clipfish and Jerusalem artichoke produced locally are available all year because of hardworking farmers. “There is a local farmer who has Jerusalem artichokes in the ground on his farm all year around. Even in the winter with the frost on the ground he goes out and picks it out of the soil. It’s pretty impressive. The clipfish is stored in a layer of salt and always available,” said Fjæreide.

Word of mouth has led many international tourists to the cosy and exotic venue. One of the exciting features of the place is that the guests don’t know exactly what they will be served once they arrive. New and Nordic flavours are the only experience guaranteed. “I think people like not always knowing what is coming out of the kitchen. We get people to try different flavours that they perhaps haven’t tasted before. The feedback has been excellent and it seems that people appreciate the initiative. Business people bring their clients away from the city centre of Trondheim out here to give them a real taste of Trønderlag,” said Fjæreide.

Fjæreide. Folk og Fe also serves homemade sourdough bread, crackers and flatbreads to all their guests. Crispbread has become so popular that they had to copy out huge numbers of recipes because of the high demand. A memorable meal The aim of the restaurant has always been to create an enjoyable and cosy environment where people can make fond new memories and experience something new, but traditional. “We want to take our guests back to the roots of the national cuisines. Our visitors like simple, tasty and rustic food prepared with love. To sum it up; we are unpretentious, local and long lasting,” said Fjæreide. Folk og Fe is definitely a haven for foodies to enjoy and try out some new traditional flavours with a modern twist.

Hungry guests Sustainable, not trendy What other restaurants throw away is exactly what Folk og Fe serves its visitors. “We have a sustainable food policy, which means that we use all parts of the animal or vegetable that we are serving. The stems and leaves of a fruit are as valuable to use as the rest of it. That is part of our concept and the reason I believe this restaurant will survive, in the long run. We don’t follow a trend, and

It seems as though people can’t get enough of the traditionally cooked food. One day, some guests ordered the ‘Very Hungry’ package, which consists of seven courses. When they were on their third course, clipfish and Jerusalem artichoke, they asked if this dish could be repeated instead of tasting anything else. “Of course we could arrange it, but we recommended that it might be a bit too much of a good thing and they agreed,” said

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Issue 75 | April 2015 | 101

Profile for Scan Group

Scan Magazine | Issue 75 | April 2015  

Promoting Brand Scandinavia. Featuring interview with moviemaking legend Lasse Hallström.

Scan Magazine | Issue 75 | April 2015  

Promoting Brand Scandinavia. Featuring interview with moviemaking legend Lasse Hallström.