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3 of the best food experiences in Tromsø
08.02.2024 - 12:11 / nationalgeographic.com / Aurora Borealis
Many of the travellers who venture beyond the Arctic Circle to Norway’s northern capital, Tromsø, do so with very realistic hopes of seeing the Northern Lights. But those who come chiefly to be dazzled by the Aurora Borealis will find a city capable of springing plenty of culinary surprises, thanks to a varied dining scene reflecting a population that’s more cosmopolitan than some might assume. At its root, however, is a world-class offering of fresh local fish, from herring to halibut, served on its own, as sushi or in a delicious soups and stews.
During Tromsø’s evocative midwinter nights, two very different worlds exist alongside each other. Outdoors, snowflakes drift to the ground as shadowy figures shuffle under the glow of streetlamps, their heads bowed as if a Lowry painting has sprung to life. Indoors, the warmth and colour is overwhelming, and smiles come easily when refuge is taken.
My thaw takes place at Fiskekompaniet (‘The Fishing Company’), a waterside seafood restaurant with windows that stretch to the ceiling, offering a sublime view across the harbour. As evening falls, distant lights flare from a ghostly hillside and the spindly, lit-up legs of the Tromsø Bridge spider across a vast fjord. The frozen night lends an ethereal stillness to the scene.
Fiskekompaniet has been serving up north Norwegian seafood since 1996, though its contemporary decor and navy, brown and gold colour scheme feel very modern. In a smart spot like this, it’s easy to forget that I’m sitting more than 200 miles north of the Arctic Circle. But despite its latitude and unforgiving climate, quality regional produce is still grown here, like the root vegetables, fruits and berries that bask in the round-the-clock daylight of the summer months.
Tromsø earned its rather peacocking nickname of ‘the Paris of the north’ due to its once relative sophistication compared to the rest of stark Arctic Norway. The legacy of this is a diverse population, with the city now represented by more than 100 nationalities. It’s something that’s reflected in the breadth of dining options available here, from slow-cooked Palestinian lamb and rice at Yalla Habibi to fresh pasta dishes under La Famiglia’s rustic oak beams.
But tonight, I’ve fish on my mind. At Fiskekompaniet, evening service brings a pitch-perfect wine pairing for each of head chef Leik Torsteinsen’s six courses — the succulent Arctic char served with potato puree and pickled gooseberry sauce blends magnificently with the gentle, buttery texture of a Sandhi chardonnay from California’s Central Coast.
Next up is Torsteinsen’s signature skrei cod with mushroom duxelles and potato puree, the delicate fish crumbling as I eagerly lop off thick hunks of its silky flesh.
The website maxtravelz.com is an aggregator of news from open sources. The source is indicated at the beginning and at the end of the announcement. You can send a complaint on the news if you find it unreliable.
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