T H E S TO RY O F A S E A FO O D C E L E B R A N T With the world’s best ingredients ready to be reeled in from the quayside, you would think that Tromsø had a seafood restaurant or two. But before Fiskekompaniet was established 20 years ago, few people had even thought about it.
For the average local, fish was simply a part of everyday life – something you would be served at home, just as well as in a restaurant. There was no shortage of restaurants in Tromsø in 1996, but none of them dared to let fish dominate the menu. Through 20 years, Fiskekompaniet has proved to be viable. The secret is to make exceptionally good seafood and serve both traditional and modern compositions, while never excluding tasty meat dishes completely. Careful cooking methods are used to preserve the quality of the ingredients, and research and experimentation with compositions of tastes, textures, shapes and colours create the best food experiences.
It has taken 20 years, but Fiskekompaniet has gradually become a restaurant not only for visitors, but for the city’s entire population. Those who have been spoiled with the world’s best seafood from the dawn of time.
ANDERS BLOMK VIST RESTAURANT AQUACULTURIST
D E S I G N + C O N C E P T F E R N I S S .N O T E X T + P H O T O H E S T H E S T.N O