We walked into the small venue in Oslo knowing that we would experience something quite unique, our tastebuds were ripe and our stomachs growling. We had been working with Magnus Støre and Even Rømo for some time but this was our first official event.
Magnus and Even are the boys behind Svinepels; A traveling restaurant with a passion for foraging, ants and fermentation and a dislike for formalities and uptight moods. They serve all their food with chill music, voluntary cutlery and lot’s of smiles. The event’s menu consisted of 24 different dishes, all locally sourced or hand picked. We ate everything from crayfish with ants, fermented strawberry sauce on scallops with unripe strawberries, to reindeer lichens and nitrogen chilled cheese.
This was definitely a new experience for us, and it was a really great one. So thanks to Svinepels for a great night and for being part of our collective! You guys rule!