© Frøydis Asp Ormåsen
Visit a café, bakery or a Fine Dining restaurant in Voss, and you are more than likely to get an extraordinary taste experience with ingredients from right outside the door.
Restaurants like Seckman and Store Ringheim has made expressions like local food, local ingredients and sustainable food production into something more than buzzwords. At Voss, local food is about to become a trademark that really excites your taste buds!
The tastes of Voss
Forget about frozen meat, fish from the freezer and pre-peeled potatoes from vacuum-packed bags. Alexander MacKenzie at Fleischer’s Hotel and Svein Ringheim at Store Ringheim are food enthusiasts that got the taste for characteristic, local ingredients from the vegetable fields and animals grazing in the mountains of Voss. Good, healthy and tasty food does not appear from magic tricks, but by experience and knowledge about the different ingredients.
“I am keen to show people the flexibility and tastiness of the local ingredients from Voss, and all the opportunities that exist in the products. I want to use all of the local resources and all of the ingredients, and serve visitors the unique flavours that we get out of them”, says MacKenzie.
That is why he not only buys the tenderloin when he is shopping meat for his restaurants at the historical Fleischer’s Hotel, but brings the entire animal!
Natural flavours from local food
Seckman is an elegant Fine Dining-restaurant where you can drop-in whenever you want a fine dinner. Here, you can enjoy a three, four or five course dinner, or an evening with the master chef’s selection of seven courses. Seckman is also an ideal place for parties, receptions and dinners with small or larger groups. At Seckman, you can be sure to get a real taste of Voss – a menu consisting of the best from the nature and the environment.
A little further up the hillside in Voss, you can find Store Ringheim Hotel and Restaurant. Here you do not only get the knowledge and tastes of local food. You also get to eat the delicious food with the ingredients in their local environment. Staying at Store Ringheim is like being at a local farm, with vegetable fields, barns and farmhouses. You can make a visit just to have a dinner with the splendid view of the Voss valley, or you can stay for a couple of days in the charming characteristic rooms. The owner promise something more than just a good meal.
“We offer food with local and organic ingredients. An aware staff with lots of local knowledge facilitates guest for a memorable stay with us, whether you come here to eat or to stay in one of our rooms for a couple of days. We offer extra service for our guests – like bringing them out into the strawberry fields in the right seasons. It is really an exciting experience”, says Svein Ringheim.
The unique Voss ingredients
Voss is known far across the Norwegian borders for its meat production and beer from local breweries. They are all products of traditions going back hundreds of years. Voss has become a food destination with real love for natural food and ingredients.
“It is all about taking control of the food, from the production phase throughout harvesting and the serving of the food. Meat tastes better when animals can graze freely in the nature, and it is of big importance that their last hours is as comfortable as possible. People also want to know what they are eating, ant it brings something extra to the meal when you get to learn the history behind – a confirmation that the food is healthy, eco-friendly and animal-friendly”, says MacKenzie.
At Voss, the restaurants, bakeries, cafés and even the takeaways are participating in what we can call the beginning of a food revolution. It has blown new life into the restaurant industry, but also made life easier for the farmers seeking to make a living out of their businesses. However, it does require some work to produce the big taste experiences. Hard work, food knowledge and awareness are the key elements of success.
“As long as we know how to take the full potential out of each product, very little are thrown away, Bones can be used to make broth, and there are great tastes in parts of the animals that you not often find on a regular restaurant menu. It enables us to serve different flavours, while at the same time ensuring that the food industry gets to do what they do best. A classical win-win situation”, says Alexander MacKenzie.