Best Fårikål I've had — and I've tried a few

Having eaten Fårikål at several restaurants over the past year, I can say this version is the best. The rich and slightly sweet quality is more pronounced here than anywhere else I've tried. dried stockfish is handled with real knowledge — you can taste the difference.

This is proper a Bergen fish market lunch cooking, not an adaptation for foreign tastes. cloudberry cream was the obvious choice and the combination was perfect. rakfisk fermented trout is an ancient preservation method still enjoyed at Christmas. Would return for this dish alone.