The Rise of Scandinavian Cuisine

Scandinavian cuisine has been gaining popularity in recent years after a series of renowned restaurants such as Noma in Denmark brought attention to the region’s culinary creativity. This newfound interest has brought about an array of innovative restaurants across Scandinavia that aims to revolutionize traditional Nordic dishes. One of these restaurants is “Kitchen of Light” in Oslo, Norway, which specializes in new Scandinavian cooking.

What is “New Scandinavian Cooking”?

“New Scandinavian Cooking” stems from the traditional cuisine of Scandinavia that emphasizes the use of seasonal and local ingredients. However, instead of using traditional techniques and recipes, “New Scandinavian Cooking” incorporates elements of cuisine from around the world, such as Asian and South American cuisine, resulting in a unique fusion of flavors.

The Philosophy of Kitchen of Light

Kitchen of Light’s philosophy revolves around creating dishes that are both beautiful and delicious, using locally sourced ingredients and showcasing the best natural flavors. The restaurant’s menu changes according to the season, with dishes that reflect the chef’s creativity and the restaurant’s commitment to sustainability.

Signature Dishes

One of the signature dishes at Kitchen of Light is the “Halibut with Sea Buckthorn.” The dish consists of perfectly cooked halibut with a unique sea buckthorn sauce that adds a subtle tangy flavor to the dish.

Another standout dish is the “Beetroot Carpaccio,” which is a visually stunning dish with thinly sliced beetroot coated in a flavorful dressing with dots of bronze fennel and olives.

The Role of Sustainability

Kitchen of Light places a strong emphasis on sustainability and takes great care to ensure that all ingredients are sourced locally and in season. The restaurant has a “zero-waste” policy, meaning that every ingredient that comes into the kitchen is used in some way.

The Use of Local Ingredients

The use of local ingredients is essential to Kitchen of Light’s philosophy, with Chef Christopher Haatuft sourcing over 70% of the restaurant’s produce from small-scale Norwegian farmers. By using locally sourced ingredients, Kitchen of Light not only supports local businesses but also reduces its carbon footprint by minimizing the distance that produce has to travel.

Creating Balance Between Nature and Cuisine

Kitchen of Light aims to create a balance between nature and cuisine, by reducing the environmental impact of the restaurant and using natural ingredients that are free from harmful chemicals. The restaurant also works closely with local farmers to promote biodiversity and sustainable agriculture.

The Future of Scandinavian Cuisine

Scandinavian cuisine is on the rise and is poised to become an influential force in the culinary world. With innovative restaurants such as Kitchen of Light leading the way, new Scandinavian cooking is taking the traditional cuisine to new heights, pushing the boundaries of flavor while maintaining a strong connection to the region’s natural resources and local produce.

Kitchen of Light is an excellent example of a restaurant that is making a positive contribution to the culinary world while remaining firmly rooted in the region’s heritage. The restaurant’s commitment to sustainability, innovation, and local ingredients provides a blueprint for future Scandinavian cuisine, and it will be interesting to see the direction that new Scandinavian cooking will take in the coming years.

Sources

– Kitchen of Light: https://kitchenoflight.no/en/
– New Nordic Cuisine: https://en.wikipedia.org/wiki/New_Nordic_cuisine
– Haute Cuisine with a Scandinavian Twist: https://www.nytimes.com/2018/02/06/t-magazine/food/scandinavian-restaurants.html