One little ship more beautiful than the other
Vegans have a rather difficult time here. Everyone else should plan their trip to Norway in Hall 8.2 well in advance. There are too many delicacies here, hot dishes, cold appetizers, many at a tasting price of two or three euros, plus aquavit or apple juice, cider, gin or an honest beer. All from Norwegian production, of course.
Three appetizers for the start
A good way to start is with the menu from the enjoyment corner, consisting of three tasting appetizers: Graved salmon with egg salad and caramelized yeast mayonnaise with grainy rye cookies, followed by a sourdough wrap with reindeer cutlets, pickled red onions and cranberry dressing, and finally a mild farmstead cheese on oat cookies with a dab of berry jam.
On the one hand, this is already a safe basis to test the tasting glasses with liqueur, aquavit or gin opposite, but on the other hand, not so much that one would have to do without the other hammer appetizers. For example, the crab with chives, tarragon and lemon. Or the shrimp with cucumber fermented in tree sap, flower petals and sugar kelp. Or the cured elk sausage with celery and jutul herb cream. And of course the yogurt with blueberries and meringue.
Local products at their best
Everything beautifully arranged in bamboo boats, one more appetizing than the next. Norway is represented by two regions at this year's Green Week: Fjord Norway, which covers the long southwestern coastal strip, and Trøndelag, which adjoins it to the north. "We are here with a total of 20 different producers and restaurants, and eight very good chefs," explains Marit Hjortung of the Fjord Norway region. "It's important to us to show our local products, such as meat, cheese and fish, at their very best - and in doing so, to introduce the German public to Norway as a travel destination."
Cider is on the rise
Trøndelag and the city of Trondheim were awarded the title of "European Region of Gastronomy" in 2022, and Fjord Norway not only has spectacular routes along the fjords to offer tourists, but also plenty on offer for gourmets. Recently also cider, as Marit Hjortung reports and can be seen at the Green Week. "In recent years, a number of producers have been established in our region. The special thing is that they don't use cider apples, if only because of the cool weather, but dessert apples that develop a lot of sugar and pectin. That gives our cider a unique flavor."
Norwegian brown cheese to go
Those who want Norwegian to take home will find what they're looking for at the cheese counter. Among the products available there are traditional brown cheese and Tine Prim - a creamy cheese spread with a light caramel flavor and a subtle sour note.
Visitors will meet Norway in Hall 8.2.