Lars Eriksen
Tromsø, Norway
Norwegian food historian and forager. I cook dishes your grandparents' grandparents ate — from fjord fish to mountain herbs, preserved meats and forgotten grains.
About Me
Born in Lofoten, raised on stockfish and reindeer. I study old Norwegian farm cookbooks and recreate recipes that are 200+ years old.
Cooking Style
Heritage Nordic. Foraged ingredients, preservation techniques, open-fire cooking.
Culinary Philosophy
The best Norwegian food was never in restaurants — it was on farms, in fishing villages, in family kitchens.
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Guest Reviews (2)
Based on 2 reviews
Food Quality
5.0
Ambiance
4.5
Host
5.0
Jitu Oslo
Attended: Mar 9, 2026
Food Quality
Ambiance
Host
Lars took us back 200 years in Norwegian food history. Dishes I had never heard of, techniques I didn't know existed. Rakfisk (fermented trout) divided the table but Lars made it fascinating. An extraordinary educational dinner.
Johan M.
Food Quality
Ambiance
Host
Lars is a genuine food historian. Every dish came with a story. The rakfisk was not for the faint-hearted but absolutely authentic. A must for anyone curious about real Norwegian food culture.