Tapas, Spanish small courses consisting of ham, seafood and other nice things, are becoming very popular among Norwegians. It is the perfect food for a party or long, romantic summer nights.

This is the starter for what will hopefully be a fantastic night with a loved one. The whole menu is made in a way that you serve your selves from bowls put on the table. In England restaurants focusing on this “sharing” has had great success.

This course is prepared like you get real plaice from Denmark to Nice. While Norwegians dry fry our flounder, our friends down south have realized that flat fish should be fried with the skin and bones so that you can suck out all the delicious fat that sits along the fish bones.

4 servings

It is usual to fry ore oven bake Anglerfish. When this course was composed, we tried to draw it in mushroom bullion. The result was so tasty that it is definitely not the last time the Anglerfish is saved from the frying pan.

It is possible that we disclose a secret with this recipe, but oh well. Everyone loves crème brûlèe, especially women. When you realize how easy it is to make, you have learned the world’s easiest culinary pickup line.

Coffee isn’t just coffee! Coffee is a great starting point for many drinks and courses. What you put in your coffee affects the taste experience.

Master chef Eyvind Hellstrøm has built the restaurant Bagatelle’s quality and reputation up till two stars in the Michelin guide. From his first book Eyvind has picked out a delicious recipe based on the fish Halibut, with together with king crab are the ingredients in the gourmet competition Bocus d’Or in Lyon in the end of January.

In Vadsø in October you’re almost put back thousands of years when you sorround yourself with the large, long legged king crabs, the monster of the sea, fine dining, gold, pet etc.
Vadsø has the Polar Spectacle – the king crab festival to honour this tasty crab that means so much to the local community.

For 4 persons

800g boiled king crab legs
200g butter
50g dried cep mushroom
1 lemon
2 cloves of garlic
2 chopped shallots
100g green beans

1 yolk
1tbs Dijon mustard
2 chopped shallots
2dl soy oil

Blend yolk and mustard until creamy, add soy oil, flavour with salt and pepper and add the shallots