New Nordic Cuisine in Norway

Modern

Norway signed the 2004 New Nordic Kitchen Manifesto with the other Nordic countries, and the documented effects here are the revival of seter cheesemaking, kveik brewing, cider, old grains, foraging and coastal ingredients, plus restaurant cultures in Oslo, Stavanger and along the coast built on them. ⚠ ONE MODERN BRANCH, NOT NORWEGIAN CUISINE.

Atlas — where and when

Communities and languages

Languages: Norwegian (Bokmål)

What is recorded

The New Nordic Kitchen Manifesto of 2004 had documented effects in Norway on seter cheesemaking, kveik brewing, cider, old grains and foraging. It is one modern branch and is not treated as Norwegian cuisine in general. documented

Related foodways

This foodway relates to

part of New Nordic Cuisine documented

Recipes

No recipes are filed under this cuisine yet.