Åsa Öström1, Jannie Steensig Vestergaard2, Line Holler Mielby2, Salme Haapala3, Kristiina Niemi3 ,  Cecilia Magnusson Sporre1, Margrethe Hersleth4

1University of Örebro, Sweden
2University of Copenhagen, Denmark
3Foodwest Oy, Finland
4Nofima Mat, Norway


The climate of the Nordic region provides a seasonal variety of raw materials with a unique quality. Promoting Nordic food also involves the cultural and historical background and the knowledge of what defines a ‘typical Nordic flavour’. Aiming at getting a better understanding of the latter, it was the objective of this study to identify Nordic culinary success factors. In depth interviews were conducted with 20 chefs at top restaurants in Denmark, Finland, Norway and Sweden. Based on 12 dishes selected by the chefs, representing a starter, a main course and a dessert of the four seasons, they were asked about their motivation for selecting the dishes. The chefs described the origin of the raw material, the preparation methods for the dishes, the most important ingredients and the main sensory dimensions. Results showed that representation of the actual season is an important motivation for selection of dishes. Fresh raw materials of the best quality available were important as well as a close cooperation with the producers. The main ingredients in starters were mostly based on fish/shellfish and in main courses mostly on farmed meat and game in all of the participating countries. In general, dishes based on fish and seafood were in majority in Norway and Finland whereas vegetable-based dishes were highly represented in Sweden. Regarding preparation methods, the chefs are concerned about preserving the natural attributes of the raw materials. Traditional preparation methods are commonly used and younger chefs mentioned molecular gastronomy as an innovative cooking method. Sensory properties of the dishes were described with basic taste dimensions i.e. acidity, sweetness and saltiness and the balance between saltiness/acidity and sweetness were emphasized. Important flavour attributes were buttery, nutty, roasted and caramel. Most of them related to the season, nature, cooking methods and/or the raw materials.