New Nordic Kitchen


In 2004, six of Scandinavia’s finest chefs came together to devise the New Nordic Kitchen manifesto, emphasizing slow food, local organic produce and foraged ingredients such as birch juice and Arctic bramble.

New Nordic Kitchen
The New Nordic Cusisine Manifesto

The manifesto consisted of 9 paragraphs:

1) To express the purity, freshness, simplicity and ethics to be associated with the Nordic region.

2) To reflect the changes of the seasons in the meals.

3) To base the cooking on ingredients and produce whose characteristics are particularly in the region’s climates, landscapes and waters.

4) To combine the demand for good taste with modern knowledge of health and well-being.

5) To promote Nordic products and the variety of Nordic producers – and to spread the word about their underlying cultures.

6) To promote animal welfare and a sound production process in the region’s seas, farmland and in the wild.

7) To develop potentially new applications of traditional Nordic food products.

8) To combine the best in Nordic cookery and culinary traditions with impulses from abroad.

9) To combine local self-sufficiency with regional sharing of high-quality products.

Behind the manifesto were six chefs, Claus Meyer, Marhias Dahlgren, Leuf Sørensen, Roger Malmin, Muchael Björklund and Håkon Mår Orvarsson.

New Nordic Kitchen
Creators of the new Nordic cuisine

The Manifesto emphasized in a healthy appreciation of the Arctic region’s long, cool growing season, its abundance of fish and game, and forests and mountainsides full of fungi, wild plants and berries.

New Nordic Kitchen
New Nordic Cuisine

The manifesto was the start of a staggering regional-cuisine resurgence. Stockholm, Oslo, Helsinki and Copenhagen are the focus of exciting new culinary scenes, exemplified by Denmark’s Michelin-starred Noma, which was named the world’s best restaurant in 2010.

New Nordic Kitchen , written by Tor Kjolberg

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Journalist, PR and marketing consultant Tor Kjolberg has several degrees in marketing management. He started out as a marketing manager in Scandinavian companies and his last engagement before going solo was as director in one of Norway’s largest corporations. Tor realized early on that writing engaging stories was more efficient and far cheaper than paying for ads. He wrote hundreds of articles on products and services offered by the companies he worked for. Thus, he was attuned to the fact that storytelling was his passion.


  1. We are introducing Norwegian specialties in Holland. We intens to present the products in the 3rd week of september. The preperation started in Summer 2016.
    Do you have contact person?
    I will be again in Oslo next week…..and do speak Norwegian….

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