Winter has arrived in Norway, but Røst Teaterbistro’s head chef Mette Beate Evensen is well prepared. Together with her team, Evensen has spent countless hours in the forest during the summer to stock up on Norwegian ingredients for Røst’s diverse menu. “We have around 250 jars of pickled and fermented vegetables, mushrooms and berries. The Norwegian season only lasts for six months, so we have to preserve everything we can gather, pick and grow before it’s too late,” she says. The young chef has – to the delight of many locals – returned to Trondheim with
years of experience from some of Norway’s finest restaurants.
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