Arctic Flavors
Where does the food come from, and what does it take to make food taste good?
Johnny and his team in the kitchen are always focused. The starting point for everything served at Trasti & Trine is the wheel of the year — the seasons. Menus change throughout the year, and the bakery is active year-round.
Trine's greenhouse is lush when nature allows. A circular mindset, sound farming sense and huge amounts of dedication and knowledge form the foundation of every dining experience. Johnny is also a trained wine sommelier and deeply committed to Norwegian ingredients and products. For us, the food's origin and production are as important as the meal itself, and knowledge about how food is grown is as exciting as the taste of the finished dish on the plate.
