Strict demands

There is no hiding the fact that Taste the Coast makes strict demands of its members:

• At least half of all appetisers and entrées must be seafood
• Only the season’s best ingredients from our coastal pantry are allowed
• Close cooperation with wholesalers ensures top-rate quality
• All marine ingredients must be fully traceable
• Preferred catch methods are fishing lines and pots
• Chefs gain knowledge and hone their skills at our seminars and events.

Membership is by invitation only. Every year we check the quality of our restaurants according to strict demands – and they must constantly seek to improve.

The Norwegian Seafood Centre established the gastronomic network and is responsible for its management and development.

Only the best ingredients from our coast

Excellent food requires quality ingredients. That is why Taste the Coast makes every effort to ensure access to the best ingredients of the season. We’re concerned with prime seasons and catch methods, both of which are essential to good quality.

We are delighted to offer you fish that deserves more attention – such as cusk, sole and hake. And our chefs are serving mackerel, pollack and saithe in exciting new ways. We inspire our restaurants to more variety on their seafood menu.

That makes for great meals.

Knowledge and pride

A good chef uses many tools in the kitchen –of these, knowledge is without doubt the most important. Taste the Coast cultivates that knowledge, strengthening the chef’s skills and dedication, through seminars, study trips, and visits with fishermen and producers.Temperatures can be high when our chefs discuss their craft at our seminars. Together we explore the fruitful tension between tradition and innovation. With passion for great food, we’re discovering new possibilities – and are delighted to share them with you.