Scandi flavours

In Denmark, Sweden and Norway, simple ingredients go a long way. Nature's bounty is celebrated in the region's classic dishes and provides inspiration for a new generation of chefs drawing on forest-foraged mushrooms and berries, along with local fish, wild game and a rainbow of seasonal vegetables. From traditional cake tables to seafood safaris, here's how to get a taste of Scandinavia

Fish & feast in the southern fjords

With its glaciers, fjords and craggy mountains, Southern Norway is jaw-droppingly beautiful. And nature leads the region’s chefs, who draw on the bounties of the North Sea, orchards and forests. Words: Kerry Walker

An expectant hush falls as two knife-wielding chefs in pristine whites emerge from behind the polished walnut counter at Sabi Omakase, a Michelin-starred restaurant in Stavanger. Ziggy, the sommelier, tops up our glasses. The show is about to begin.

“‘Omakase’ means ‘chef’s choice’,” he says, smiling warmly. “Everything is prepared fresh before your eyes, and you should eat each course immediately when served.”

The curtain rises on a zingy, king crab-bejewelled finger lime soup that we’re urged to slurp. Then, dish after dish appears on the counter, the tiny restaurant’s sole dining table, seating just nine. Silky halibut nigiri topped with caramelised onions, salmon belly nigiri with a powerful punch of wild garlic, umami-packed bluefish tuna with marinated seaweed, sweet raw shrimp, flat oysters with salmon caviar, a perfect langoustine with physalis and miso. The chefs work swiftly and precisely, with reverence for each ingredient as they fillet, slice, chop, garnish, glaze and blowtorch.