Maybe it was the beautiful nature and fresh sea air that lured Norway’s first clipfish entrepreneur, the Dutchman Jappe Ippes, to the Norwegian Nordmøre district at the end of the 17th century, where he would start producing the dried fish’s salty fats. Kristiansund subsequently became Norway’s undisputed capital city for clipfish and remained so until the Second World War. The fish’s extensive export to all parts of the world has left some traces in Kristiansund and inspired local names, such as Tahiti and Marokko (Morocco).
The pier in Kristiansund has been a local hub and gathering place for generations, and was where boats would deliver local food to the city. Food production in Nordmøre is guided by the principles of excellent quality, good animal husbandry and strict requirements for environmentally friendly production. But the most important ingredients are sourced directly from the district’s nature, and the related traditions continue to be developed and maintained by dedicated, knowledgeable locals.
Olav Kåre Jørgensen and Stian Røsand are passionate about creating unforgettable food and taste experiences. The former managers of Håholmen Havstuer hotel continue local food traditions in Kristiansund through their seafood restaurant, Smia. Here they serve genuine, local staple dishes, such as “blandaball” (fish, potato, root vegetables and bacon), clipfish burger, whale stew from Smøla and smoked pepper salmon from Averøya.