FOODCOURT, made in accordance with traditional Viking cuisine.
In the foodcourt there will be constant activity and access food and drink, made in accordance with traditional Viking cuisines.
Some Courses will vary by day, for example pit cooking, spit roast, smoking of food, or something just finished drying, salted cured or fermented.
Standard on the menu is a Viking soup with bread, coarse sausage, cabbage salad. Freshly baked pan bread with salmon or cured sausage with wild-garlic sour cream. In addition to fish and meat from the grill with era appropriate sides.
Ingredients and process
We put great effort in our cooking method and to keep our ingredients fresh and local, but still delicious. The food in the Viking age is surprisingly “advanced” as they used a variety of methods like a multitude of different herbs, these use for both flavour and medicine, many of which were brought back from their trips around Europe, such as cinnamon, thyme and basil.
Garlic was also common in Gudvangen, should you find yourself walking in the fjord during summer, you might catch the sudden scent of pizza. Many of the herb previously mentioned where planted and cultivated, now they grow freely around the valley as a living testimony to the Viking age. Many of the herbs found in the UNESCO-site cannot be found growing in the wild anywhere else in Norway. It is also speculated that many of the imported plants came from dumping old hay from the ships, since animals was as well a precious cargo. The name of the fjord and town has a deep-rooted meaning as well. The valley of Nærøy is named after Njord, the god of sea and trade, with the village of Gudvangen meaning the “god’s place by the sea”.
Serving of the meals
The Viking did not use the terms of appetizer, main course and dessert, rather it was a meal with everything in a pot, or everything on the table at once. Porridge was often the base of most meals, with verities like bacon and cheese or curdled milk added to it. Naturally there would be a difference between the rich and poor, taking our guests in to consideration we will be serving food of the wealthier members of society, but then it’s also well-mannered in Viking societies to serve guest the best we have..
When well established members of socialites would have guests or events, it was customary to serve as many dishes as possible in consecutive order, a bit like a tapas evening.