What does Trondheim taste like when nature decides the menu?
The day begins with a guided foraging experience led by a knowledgeable local expert. Guests learn to recognise, smell and taste edible wild plants growing surprisingly close to the city.
Depending on the season, the landscape may offer herbs, leaves, flowers, berries, mushrooms or coastal plants—each with its own story and place in Nordic food culture.
From wild ground to cold water
The journey continues aboard RANJA. With city and coast as a backdrop, the group tries sea fishing and learns about the species, conditions and fishing culture of Trondheimsfjord.
The catch can never be ordered in advance. That uncertainty is part of the experience.
We follow the weather, the season and what the fjord chooses to provide. Fishing equipment and guidance are included, and the pace is adapted to the group.
The final chapter at Bifrons
After gathering from land and sea, the group arrives at Bifrons beside Nidaros Cathedral. Known for Norwegian and seasonal ingredients, the restaurant creates a specially arranged meal inspired by the day's foraged flavours and catch, complemented by the best regional produce available to the kitchen.
The exact dishes change with the season, the catch and what can be safely and responsibly prepared. No two days—and no two menus—will be exactly alike.
This is more than a meal and more than an outdoor activity. It is an encounter with Trondheim through taste: the plants at our feet, the fish beneath the surface, the people who understand these ingredients and the kitchen that brings everything together.