The ultimate objective of Strand Restaurant is to accomodate every guest, whatever culinary experience they may be looking for. Organic, locally sourced and seasonal ingredients form the guiding principles of the kitchen. 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,” general 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.