Kokker og Samarbeidspartnere
Vi er stolte av å se tangen vår på menyen noen virkelig fantastiske restauranter. Vi er privilegerte som kan forsyne noen av Norges fineste restauranter med våre eksepsjonelle råvarer, samt Michelin-stjerne kokker over hele Europa.
Se katalogen vårVår tørket tang kan leveres hel eller malt, og har et stort utvalg bruksområder i et profesjonelt kjøkken. Håndhøstet fra det rene, næringsrike vannet i Lofotens skjærgård, er tangen vår av eksepsjonell kvalitet, og vi inviterer deg til å utforske dette nye smaksspekteret.
Hvordan bruker jeg tang?
Kvitnes Gård
Halvar Ellingsen
«Halvar has worked for several of the finest restaurants in Norway; Bagatelle, Head chef of Palace Grill, Sous chef of Ylajali and Arakataka. He was on the National Culinary Team, had won the National Culinary Championship, and been awarded culinary prizes. He longed to do something different. Build something from scratch. Kvitnes farm had all the potential. With ambitious land owner Helge Mørck on board, his relentless approach was facilitated for.»
På bildet: Bakt torsk, frityrstekt surdeig, cider og trøffeltangsaus.
Restaurant Ceto
Mauro Colagreco
«Convinced of the benefits of short circuits and strong links he has forged with nature, chef Mauro Colagreco is committed and develops a Circular Gastronomy in the respect of nature’s cycle. He has been able to break the codes and is working relentlessly to participate in the environmental transition. A chef without borders, constantly on the move, he rubs shoulders with excellence in all its simplicity.»
På bildet: Kombu-modnet tunfisk med XO-saus og trøffeltang.
Team Norge, Bocuse d’Or Årets Kokk (2017, 2019, 2023)
Fillip August Bendi
På bildet: Øster i tanggele med epler, pepperrot og dill, toppet med syltet dulse.
TAK Oslo | TAK Stockholm
Frida Ronge
«The restaurant in Oslo has the same concept as in Stockholm with Nordic-Japanese gastronomy. The dishes show unique combinations with Norwegian and Japanese cuisine, where I am inspired by unique Norwegian ingredients such as dried cod, bokna fish, seaweed, and brown cheese.»
På bildet: Sjøkreps med tangsalt og en safran-yuzu-emulsjon.
Holmen Lofoten
Richard Cox
«Our local surroundings provide an incredibly rich selection of fauna and flora, and our kitchen team with Richard Cox at the helm is always on the search for locally available produce. Coalfish, cod and halibut, seaweed, wild mushrooms and berries, snow hares, grouse and lamb (to name but a few) mean that this unique landscape dictates our daily menus.»
På bildet: Hånddykket kamskjell med lagret lammefett og trøffeltang.
Lofoten Food Studio
Roy Magne Berlund
«Being an innovator can be very demanding. The constant chase, the liberating feeling of finding the solution and making the decisions by yourself, it is so incredibly satisfying! With this as a backdrop, I have restored a small outhouse in my garden and turned it into a private restaurant and culinary playground where I can discover myself.»
På bildet: Tørrfisk og jordskokkterte med trøffeltang.
Restaurant Rest
Jimmy Øien
Despite his young age, Jimmy already has experience from Palace Grill in Oslo, the Culinary Academy, the cookery team, Bocuse d’Or as Ørjan Johannessen’s commis when he took gold in 2015 and also worked for Regis Macron in France.
På bildet: Diverse tang.
Omakase Oslo
Vladimir Pak
«Chef Vladimir Pak, awarded the gold medal in the World Sushi Cup 2017, is one of the most influential sushi chefs in the world at the moment. He combines his love for tradition together with his innovative skills to offer you a world class sushi experience. Omakase means “trust the chef” and chef Pak and his team seeks to continue the Edomae tradition of the local by using only the finest sustainable ingredients available, mainly from Norway, combined with Tokyo cuisine.»
På bildet: Torskeceviche med kaviar, rogn og tangolje.
Einer | Einvær
Svein Trandem
«Our menu is our take of Norwegian flavours. Everything that ends up on your table comes from farmers, growers or produce that is sourced here in Norway with sustainable standards and animal wellbeing as a priority.»
På bildet: Hvalsalat med løvstikke, nori og strandurter.
Nila
Dr. Sakirat Waraich
u«Sakirat Waraich is a London-educated dentist whose passion for food led her to MasterChef® shown on Norwegian television screens in 2020. Her unique way of letting locally produced Norwegian ingredients coexist with traditional Indian flavours has gained acclaim and popularity wherever she goes.»
På bildet: Tang laksetartar chaat.
Naustholmen
Randi Skaug
«Randi Skaug is a Norwegian adventurer, author, lecturer and inspiration. She became the first Norwegian woman to climb Mount Everest, 20 May 2004. It is said of Randi Skaug ‘that there is no hope for anyone who is not inspired by her.'»
På bildet: Nypoteter med dill og tangsalt.
Fangst at Hattvika Lodge
Simon Idsø
«We serve authentic dining experiences of high quality – always with a big smile. Our main goal is to produce good and traditional food from local suppliers, while focusing on what the sea in Lofoten provides for the season.»
På bildet: Skrei med Arctic Ocean Greens og tangolje.
