Nordic Kitchen

Scandinavian lifestyle is popular all over the world. It is the uncomplicated and spontaneous attitude which is so well received. Nordic design, fashion and natural cosmetics are in huge demand. But it is the Scandinavian cuisine that is now attracting international attention. It is the typical Nordic simplicity and naturalness, coupled with the desire to experiment with local ingredients, that has helped the food culture of Northern Europe to an unprecedented upswing. Scandinavian cuisine uses what thrives and grows on the doorstep – lots of fish, local and seasonal vegetables and berry fruits.


In November 2004, on the initiative of the Danish chefs René Redzepi and Claus Meyer of Noma restaurant – one of the best restaurants in the world – the greatest chefs in the Nordic region formulated the ‘New Nordic Kitchen Manifesto’.

In particular, they sought to emphasize the need for what they described as “purity, simplicity and freshness” as well as increased use of seasonal foods.

Restaurants were encouraged to develop traditional dishes making use of ingredients benefitting from the local region’s climate, water and soil.


The Nordic Kitchen Manifesto was conceived and formulated in 2004 and summarised in ten points on purity, season, ethics, health, sustainability and quality.

There is no question that the new Nordic cuisine movement has a great influence on research and development of toddler’s food and has a lighthouse function for all those who are dedicated to healthy children.

The Manifesto For The New
Nordic Kitchen

  • To express the purity, freshness, simplicity and ethics that we would like to associate with our region
  • To reflect the different seasons in the meals
  • To base cooking on raw materials which characteristics are especially excellent in our climate, landscape and waters
  • To combine the demand for good taste in food with modern knowledge about health and well-being
  • To promote the Nordic products and the variety of Nordic producers and to disseminate the knowledge of the cultures behind them
  • To promote the welfare of the animals and a sound production in the sea and in the cultivated as well as wild landscapes
  • To develop new possible applications of traditional Nordic food products
  • To combine the best Nordic cooking procedures and culinary traditions with impulses from outside
  • To combine local self-sufficiency with regional exchange of high-quality goods
  • To cooperate with representatives of consumers, other cooking craftsmen, agriculture, fishing industry, food industry, retail and wholesale industry, researchers, teachers, politicians and authorities on this joint project to the benefit and advantage of all in the Nordic countries