FAGN

• Culinary Ode to Local Childhood Memories: FAGN uniquely infuses its fine dining experience with the essence of cherished childhood memories and personal culinary journeys, creating a deeply personal and nostalgic connection to the food beyond just local ingredients.

• Dual Concept with Bistro Above Fine Dining: The Michelin-starred FAGN operates a fine dining restaurant on the first floor and an unassuming bistro directly above it, both sharing the same exquisite local ingredients but offering different dining atmospheres—one formal and one more relaxed.

• Wednesdays at FAGN – A Unique Combined Experience: On Wednesdays, FAGN offers a special gastronomic event that combines dishes from both their fine dining restaurant and the bistro, creating a distinct and innovative culinary experience not commonly found in Michelin-starred establishments.

The most honored or signature ingredients at the Michelin-starred restaurant FAGN in Trondheim are centered around hyper-local produce from the Trøndelag region. Key ingredients include:

• Jerusalem artichoke: Used notably in a tart paired with king crab shoulder, highlighting the earthy and sweet qualities of this root vegetable combined with delicate seafood.

• King crab shoulder: A prized local seafood ingredient that adds richness and luxury to dishes like the Jerusalem artichoke tart, showcasing the region’s marine bounty.

• Fermented oats: Featured in desserts such as browned butter ice cream with fermented oats, providing a unique Nordic twist with deep, nutty, and slightly tangy flavors.

These ingredients reflect FAGN’s philosophy of embracing local nature’s flavors and regional traditions, creating dishes that are both innovative and deeply connected to Trøndelag’s terroir. The focus is on purity and quality rather than elaborate presentation, allowing these signature ingredients to shine.