Fine Dining at Norsk Høstfest

Head Chef at Per Gynt Gaarden, Tor Kramperud Arnesen, has made it his mission to explore the diet of local farmers in the 1800s. At Per Gynt Gaarden, he serves food based exclusively on ingredients found locally in the valley Gudbrandsdalen, and on cook books from the period when Ibsen was alive.

Ever aspired to be a Nordic chef? Perhaps your next dinner could consist of Norwegian salmon with rice, broccoli and sour cream—you can access the recipe on the new website Nordicplate, which offers everything from nutritional contents to educational materials for Europe's northern cuisine.

Norwegians are a peculiar people. When it finally becomes warm enough, for a very short period of time, to spend time outdoors without excessive clothing, they find something to eat that reminds them of winter.

Previously Norwegians had to find alternative methods of preserving their food for winter before refrigerators and air cargo delivery came about. Norwegian traditional foods such as gravlax, gammelost and lutefisk are all products of inventive Norwegians hoping to preserve a little bit of summer into the cold, long winter nights.