Oysters at Maaemo. Photo: Jimmy Linus
Oysters at Maaemo. Photo: Jimmy Linus

Food & Drink

Great Nordic dining

The restaurant Noma has inspired other Nordic restaurants to hear the call of the wild.


Head chef Nicolai Nørre­gaard is a self-taught Michelin-starred cook, and the food at Kadeau is playful, beautiful and almost always flavored with some form of wild ingredient from his native Bornholm.

Kadeau Copenhagen
Wildersgade 10

Kadeau Bornholm
Baunevej 18, Åkirkeby


Wall of Preserves at Kadeau Copenhagen. Photo: Marie Louise Munkegaard


Norway’s best restaurant is run by a Danish chef and a Finnish sommelier. Maaemo means “Mother Earth” and these guys are leading the way when it comes to sourcing wild and farmed Norwegian produce. The menu is based on seafood, wild herbs and local vegetables, and features local cheeses and rømme (sour cream).

Schweigaards Gate 15B, Oslo

Exterior of Maaemo. Photo: Jimmy Linus. Burned onions, quail egg and fenalår. Photo: Tuukka Koski


Despite its inner-city location in the middle of one of Stockholm’s most affluent neigh­borhoods, the ­restaurant’s chef-owners Anton Bjuhr and Jacob Holmström are often to be found in the woods foraging for ingredients. The menu changes all the time, depending on what is available. Bjuhr calls his desserts “sweet dishes” and they can contain all kinds of vegetables and herbs, including fir tree.

Artillerigatan 14, Stockholm

Oaxen Krog & Slip

Magnus Ek and Agneta Green ran a previous incarnation of this restaurant on Mörkö in Stockholm’s archipelago for many years, with Ek honing his foraging skills there. He is also a renowned technophile who enjoys inventing his own kitchen gadgets. He is particularly ­interested in old-­fashioned­ cook­ing techniques such as ­souring, drying and fermenting. The bar is ­another area of experimen­tation, with ­homemade soft drinks made from sea-­buckthorn, red raspberry or birch leaves.

Beckholmsvägen 26, Stockholm


One of Helsinki’s latest Michelin-starred restaurants belongs to Filip Langhoff, the chef who is perhaps most passionate about Finnish produce. Anyone wanting to try local delicacies such as pike perch, reindeer, wild mushrooms and aromatic berries would do well to head this way. Whatever isn’t hunted or foraged is cultivated biodynamically.

Vironkatu 8, Helsinki

Fäviken Magasinet

Magnus Nilsson has taken the gastronomic world by storm since he opened his tiny mountainside restaurant in northern Sweden. Everything is made from scratch, from the house mead served before dinner to the homemade snuff afterward. Game, local fish, homegrown vegetables, wild herbs and berries – you name it and Nilsson ferments, smokes, sours or pickles it in some way.

Fäviken 216, Järpen

Magnus Nilsson (in the middle) at Fäviken Magasinet.


The remote Faroe Islands are home to one of the most innovative restaurants in the Nordic region. The chefs, Poul Andreas Ziska and Aki Haraldson, are firmly grounded in Faroese food culture and in addition to wild fish, Norway lobster and sea urchins serve traditional fermented air-dried garnatalg (similar to haggis) and ræstkød (lamb). The restaurant grows its own vegetables and forages for wild herbs.

Oyggjarvegur 45, Torshavn

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