Festive mood at Fagn

In 2017, Fagn moved into Credo’s old premises in Ørjaveita, and the rest is a fairytale story; A Michelin star, glowing reviews and honourable mention in international press such as Forbes and the Financial Times.

Now the restaurant and head chef Ådne Børseth Helgetun are preparing for the Norway Seafood Festival in March.

– Trøndelag and Norway have long and strong fishing traditions. The Norway Seafood Festival is an important celebration to remind us of the highest quality seafood that stem from the Trøndelag coast, says Børseth Helgetun.

Unique variety

During the Norway Seafood Festival, Fagn Bistro on the restaurant’s 2nd floor will tempt you with the special five-course menu.

– Fagn Bistro and our fine dining on the 1st floor have a strong focus on seafood in all seasons. We want Fagn to be a showcase for the best seafood Norway and Trøndelag have to offer, Børseth Helgetun says.

The head chef says many guests are surprised by the local diversity on Fagn`s menu.

–  Our menu is always based on locally-sourced ingredients. Only certain niche products must be sourced from outside the country, says Børseth Helgetun.

Børseth Helgetun does not want to reveal too much on the festival menu.

– The menu depends on what seafood that can be sourced that particular day and week. Most likely our guest can enjoy local oysters, scallops and turbot during the Norway Seafood Festival.

Seaweed will also be part of Fagn`s festival menu.

– Seaweed is an excellent produce that can be used in a surprising number of ways. We serve dishes only based on seaweed. An exciting challenge for us during the Norway Seafood Festival will be to use seaweed in desserts, Børseth Helgetun explains.

Personally, the head chef is a big fan of scallops.

– Scallops from Trøndelag are world class and can be enjoyed alone without any side dishes or seasoning, Børseth Helgetun concludes.

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