We invite you to a food-focused seminar on July 30, the day before the festival opens. The theme is "Wearing the Green Hat." We'll be discussing food preparedness, food myths, challenges, and the path to our goals!

⏰10:00 AM📍Britannia Hotel

Each year, the very best products in their category are selected from among the festival exhibitors. The products are judged by experienced professionals from across the city, including chefs, sommeliers, and pastry chefs. Join us and be among the first to find out who the winners are!

⏰ 4:30 PM 📍Stage area, Munkegata

In 2025, both Trøndersk Matfestival and To Rom og Kjøkken celebrate their 20th anniversaries – and we're marking the occasion in style! The day before the food festival kicks off, we invite you to a spectacular anniversary evening filled with flavors, stories, and genuine food joy.

⏰ 7:00 PM 📍To Rom og Kjøkken

We look forward to gathering at Ravnkloa for the opening ceremony of Trøndersk Matfestival and the Brewery Festival. There will be live music, an opening speech, rowers arriving, award ceremonies, and a joint parade up to the festivals.

⏰ 11:00 AM 📍Ravnkloa

Potetbua: More Trøndersk Food in Public Meals
Join us on a flavorful journey where the boiled potato takes center stage in five delicious, healthy, and sustainable dishes – perfect for both everyday meals and large-scale kitchens. Tastings and knowledge will be served.

⏰ 12:00 PM 📍Stage area, Munkegata

Eva Nordfjell from Rørosrein shares the rich history of the South Sámi people, an Indigenous group with roots in Trøndelag, and invites you to taste reindeer prepared the traditional Sámi way.

⏰ 12:00 PM 📍 ØX Tap Room

Sør-Trøndelag Bygdekvinnelag
Are you a pro with a potato peeler? Peel as much as you can in two minutes and compete for a spot in the national final in October. The winner of the qualifier will also receive a secret prize.

⏰ 12:45 PM 📍 Stage area, Munkegata

Welcome to a lunch experience out of the ordinary – where taste, history, and community come together around a long table by the Nidelven river. Thomas Borgan and Reneé Fagerhøi will take you on a culinary and sensory journey along Europe’s most important pilgrimage route!

⏰ 2:00 PM 📍 Nidaros Pilegrimsgård

Eivind Gullvik Frøiland, Voll Gård, and Ingrid Berg Selfjord, the Bybonden
What, why, and how can you start establishing a kitchen garden – and how can you build knowledge that contributes to your preparedness supplies? You don’t need a lot of space or tons of equipment, but you do need knowledge!

⏰ 2:00 PM 📍 Stage area, Munkegata

Yngve from Inderøy Mosteri shares what it takes to grow top-quality apples for cider production in Trøndelag and presents some of his flavors. Ulrik from ØX talks about the cider-making process from apple juice to finished product, what makes Norwegian and Trøndersk cider unique, and introduces different cider styles.

⏰ 2:00 PM 📍 ØX Tap Room

SpareBank 1 SMN and Rørosmeieriet
What does it mean to win the Sustainability Award – and what does it really take to earn it? Meet last year’s winner during the Oi! Fest couch talk and get practical tips for a more sustainable food journey!

⏰ 3:15 PM 📍 Stage area, Munkegata

Join a guided tasting with Iris Martinsen-Aune, founder of Jentene på Tunet - Chocolatier. We’ll start with raw 100% cacao and explore the chocolate palette – from pure chocolates to award-winning, filled, handcrafted bites.

⏰ 4:00 PM 📍 ØX Tap Room

A jury has spent the first day of the festival visiting all the amazing regional tents and individual exhibitors – but who has created the best and most well-executed stand?

⏰ 4:30 PM 📍 Stage area, Munkegata

For the first time, you can enjoy a quality meal from our two-story Lounge!

Join us for a unique dining experience where local food and brews are paired in a 3-course menu. Tollbua is behind the cooking for the occasion, and we’ll select brews to match each dish.

⏰ 12:00 PM 📍 Lounge, Brewery Festival

Aquavit has long traditions in Trøndelag, dating back several hundred years. Svein Berfjord from Inderøy Brenneri and Ulrik Bjerkeli from ØX Brewery Pub and Distillery continue the proud and longstanding tradition of aquavit production in Trondheim.

⏰ 12:00 PM📍ØX Tap Room

Fredrik Totland, Søstrene Karlsen
What can chef Fredrik Totland create using a box of ingredients he hasn’t seen beforehand?

⏰ 12:15 PM📍Stage area, Munkegata

How did our grandparents preserve food – and what can we learn from them today? At a time when sustainability and preparedness are more important than ever, we invite you to a course that takes you back to the roots.

⏰ 1:00 PM📍Nasjonalforeningen for folkehelsen

Ingrid Aas and Kristoffer Eggan, Kombo
Two chefs – same ingredients. Who creates the best dish under time pressure? A jury selected from the audience will taste and decide the winner.

⏰ 1:15 PM📍Stage area, Munkegata

Join a journey that will make everyday life easier for those living with celiac disease. The "Celiac Chef" offers basic tips and advice for successful gluten-free baking – for both everyday and special occasions!

⏰ 2:00 PM📍ØX Tap Room

Norcod and Rune Sandø
Chef Rune Sandø shows us how he prepares the perfect everyday dish with snow cod from Norcod. Making delicious fish for dinner doesn’t have to be complicated or time-consuming!

⏰ 3:15 PM📍Stage area, Munkegata

Master distiller Ulrik from ØX explains how fruit distillates are made, what makes them so special, and presents some flavors—all made from 100% Norwegian ingredients produced in Trondheim. There will be tastings of various types of fruit distillates, both barrel-aged and clear.

⏰ 4:00 PM📍ØX Tap Room

Eli Anne Sundset and commis Ivar Follinglo Moe
It takes a lot of practice to compete in Chef of the Year. Eli Anne and Ivar will showcase their amazing skills and share what they’ve learned while preparing for Norway’s toughest cooking competition.

⏰ 5:15 PM 📍Stage area, Munkegata

The public has voted for their favorite Oi! dish throughout the festival. The votes have been counted, and the result is in – this is the Oi! Dish of the Year!

⏰ 11:30 AM📍Stage area, Munkegata

Stiftelsen Norsk Mat
Both of these traditional dishes, Festsodd from Trøndelag and Småmat from Hallingdal, have protected designations. Now, local politicians will be blind-tested on these delicacies to decide which is best. Join this flavorful showdown!

⏰ 12:15 PM📍Stage area, Munkegata

Norcod and Rune Sandø
Chef Rune Sandø demonstrates the best methods for preparing snow cod, so you can create amazing dishes for both everyday meals and special occasions!

⏰1:30 PM📍Stage area, Munkegata

Gin? That’s just for mixing with tonic or in fancy cocktails, right? Not quite. In this workshop with Myken Distillery, you’ll learn new and surprising ways to enjoy gin – ones you’ve probably never tried before!

⏰ 4:00 PM📍ØX Tap Room