Scan Magazine | Culinary Feature | Røst Teaterbistro
meal, everyone will be served dishes inspired by fjords and mountains – or ‘fjord’ and ‘fjell’, as they say in Norwegian. “Real, honest food. That’s what we love, and that’s what we have on the menu. We try to give all the ingredients the respect and love they deserve, while avoiding any signs of high brows in the restaurant. Eating horse tartar in a crêpe with your hands is often a good ice breaker,” says Evensen and laughs. Since Røst’s staff takes the best from every season, the exact menu will remain a surprise but it will always include locally sourced Norwegian ingredients. Imagine, for instance, having halibut with Nordic style kimchi followed by a pasta with pickled pumpkin and wild black grouse prepared with blood sausage and heart before the theatre show has even begun. “You’ll find traces of this summer’s harvest in all our courses. Pickled
cucumber, for example, goes great together with the horse tartar. Norwegian game, like deer or grouse, is often best with mushrooms, fermented carrots and classic Scandinavian lingonberry jelly,” says the head chef.
Warm service and curious questions A quick online search reveals how Evensen and her young team have impressed the people of Trondheim. Not only is their food considered to be impressive, many guests also highlight their personal and genuine service as something out of the ordinary. “Customer service doesn’t have to be so complicated – especially if you love what you do. We have a fantastic team of young chefs who serve their own food at the tables and enjoy talking to people. Together with our cool and knowledgeable sommelier, Ida, they know how to explain the processes while keeping the guests in a good mood,” Evensen boasts.
Pasta with pickled pumpkin, puffed pumpkin seeds and mussel butter sauce.
Pan-fried sourdough bread with fermented potato, seed and malt, sour cream, chives and roe from lumpfish.
Sous-chef Martin Hovdal is another centrepiece of the puzzle. He is Evensen’s trusted confidante both at home and in the kitchen. “I have complete trust in Martin. We don’t agree on everything, but we’re quite good at communicating and learning from each other. Røst simply wouldn’t be the same without him,” admits Evensen, who remembers well when they met as apprentices at Britannia Hotel in Trondheim. “Back then, I wouldn’t imagine that I would be running my own restaurant with Martin here in Trondheim at this age. Now we suddenly have our own apprentices, who keep us on our toes with curious and funny questions. I would probably be bored without them, as I’m way too young to stop learning,” says Evensen. For more information, please visit: www.rostbistro.no
Røst Teaterbistro is headed up by head chef Mette Beate Evensen, sous chef Martin Hovdal and sommelier Ida Von Stoltz.
Horse tartar on crêpe, whitefish roe, estragon, horseradish and sour cucumber.
Issue 95 | December 2016 | 25