Cooking stage at Trøndersk Matfestival 2026

The stage area is an oasis for us in Munkegata, almost right next to Nidaros Cathedral. Here you can sit down and enjoy great local food and drinks, while also watching live entertainment.

Thursday, August 6th

12:30 – SalMar prepares their Oi! Dish
SalMar and chef Lars Erik Vesterdal
Join SalMar for live cooking—see how they prepare their Oi! Dish and hear the story behind their farmed salmon.

13:30 – Kitchen Show with Punk Royale
Experience Punk Royale live on stage with local ingredients, tastings, and an insight into one of the Nordic region’s most talked-about restaurant concepts.

14:30 – The Best from Sea and Garden
Stockfish from Lofoten and cider from Sogn and Hardanger
Three products. Three regions. The same Protection of Geographical Indication.

15:30 – Snow Cod: Raw on Stage
Norcod and Rune Sandø
Cod sushi with chef Rune Sandø! See how snow cod becomes delicious sashimi and maki rolls—and learn how to do it at home.

16:30 – SalMar prepares their Oi! Dish
SalMar and chef Lars Erik Vesterdal
Join SalMar for live cooking—see how they prepare their Oi! Dish and hear the story behind their farmed salmon.

17:30 – Best Stand Award Ceremony
Jury and Festival Director
A jury has spent the day visiting all the exhibitors. Find out who has created the best and most impressive stand!

Friday, August 7th

12:15 – The Taste of Sustainability
Winner of the Sustainability Award, SpareBank 1 SMN, and the Festival Chef
Using ingredients from this year’s Sustainability Award winner, will festival chef Sigve Eliassen prepare samples for the audience. Experience true sustainability!

13:15 – Chef of the Future
Apprentice chef and Festival Chef
Rikke Rekdal has chosen to follow in her father’s footsteps and become a chef. Join us to see tomorrow’s chef showcase her skills.

14:15 – Mystery Box
Festival Chef Sigve Eliassen
What can the festival chef create from a box of ingredients he has not seen beforehand? Watch and find out!

15:15 – Local Energy in Public Meals
Grønt Kompetansesenter Mære–Skjetlein and Matvalget
How can we use Trøndelag ingredients to create affordable, nutritious, and simple meals in public kitchens?

16:15 – European Region of Gastronomy 2028
Nordland County Municipality and Per Theodor Tørrisen
Nordland will become European Region of Gastronomy 2028—how will they take over the baton from Trøndelag?

17:15 – Cider Battle: Three Regions, One Winner
Stiftelsen Norsk Mat
Cider producers from three regions face off in a friendly battle of flavors. Which one would you choose?

Saturday, August 8th

11:30 – Oi! Dish of the Year Award
Ruth Emilie Nygård and Brit Melting, Oi! Mat og drikke
The audience has voted, the votes are counted—this is the Oi! Dish of the Year!

12:00 – Tradition, Quality, and the Future of Seafood
Garnvik
Discover how a local Trøndelag company has turned tradition into a competitive advantage—and why Garnvik is a strong example of Norwegian value creation in practice.

13:00 – Living Cultural Heritage
The Taste of Inderøy
Meet a creative team turning tradition into innovation, and hear the behind the scenes with some of Inderøy’s most exciting food and drink producers.

14:00 – Why Do Vegetables from Frosta Taste Better?
Frosta Region
In a mild coastal climate with nutrient-rich soil, generations of farmers have cultivated a wide variety of produce. Hear the story and watch live cooking!

15:00 – Tasty Talk
Team Innherred
Passion, tradition, and innovation! Come hear about the best food and drink experiences Innherred has to offer—welcome to a conversation that will leave you wanting more.