“When we talk about taste, we think about the possibilities produce provides. What does a carrot taste like, and how can we use it? Our varied climate between steep mountains and fjords, with massive amounts of rain, fog, and rare sunlgiht, provides vegetables with delicate differences. We look for specific flavours. As with wine, the soil is essential for our food. At Credo, we celebrate diversity and recognize that our planet is one.”

Sourdough bread on grains from Trøndelag; traditional potato cake; and fermented vegetables and greens.

There is graffiti on the walls, wooden tables are left naked, and the chairs you sit on are from a local prayer house. Words like industrial, reuse, and handcraft will send your mind in the right directions. Credo moved out of downtown Trondheim earlier this year to make space for something new and bigger; a project including a bakery, a micro-soda factory, a café, a bistro and a fine dining experience where the chefs learn to work the land together with the farmers, to create honest food and better understand how everything is connected. Credo delivers a tasting menu with a singular expression of Trøndelag, where the farmer is at the centre of attention through clean bites of vegetables, traditional recipes like black pudding, and bites of fermented bread.