We built the kitchen around a single rule: if it didn't grow, swim, or graze within reach of the fjord, it doesn't reach the table. That means a shorter menu, and a longer relationship with the seven foragers, two fishermen, and one dairy we work with.
Spruce floors, linen the colour of birch bark, and a pass you can watch from every seat in the room. We kept it small on purpose — everyone gets the same view of the kitchen.