Scan Magazine | Restaurant of the Month | Norway
Guests can access Strand Restaurant by boat as it has a private dock, and the building itself boasts plenty of history.
Restaurant of the Month, Norway
Michelin-approved fine dining and venues seeping with history Strand Restaurant changed owners and was completely renovated by Bocuse d’Or chef Tom Victor Gausdal and Stian Floer in 2010, which expanded the operations to include a multi-course fine dining experience in the evenings as well as à la carte lunch and a popular bakery for the daytime. By Pernille Johnsen | Photos: Strand Restaurant
The ultimate objective of Strand Restaurant is to accommodate every guest, whatever culinary experience they may be looking for. Organic, locally sourced and seasonal ingredients form the guiding principles of the kitchen. 108 | Issue 96 | January 2017
Strand does not use refined sugar in any of its food either. “The overall philosophy of Strand Restaurant is based on the foundation of ethical food, which is why you’ll never find additives of any sort on the menu or in the kitchen,” gen-
eral manager Rossen Hristov explains. This philosophy is championed by head chef Emil Thorsvik, who is a gold and bronze-winning member of the Norwegian National Chef Team. The in-house pastry chef is also a member, so quality and ethics run through every aspect of the restaurant.
Centuries of history The historical setting of the premises adds to the charm and ambience of Strand. Barrister Henrik Homann bought