Foraging for Flavor

Originally from Denmark, the youngest ever three-starred Michelin chef Esben Holmboe Bang fell in love with his wife’s homeland Norway, as well as its seasonal cuisine.

For Esben every flavour is a note, and the secret of the perfect dish is to build those notes into a symphony. He only uses local produce for the menu at his restaurant in Oslo, Maaemo, and he collects many ingredients from the local forest.

He aims to tell the story of Norway through food and respects the ancient crafts of preservation like pickling and dehydrating which sustained communities through the dark winter months in Scandinavia.