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GÖTEBORG Fond Scandinavia's busiest port rivals Stockholm in the caliber of its restaurants. Stefan Karlsson is the most "Swedish" of the country's Michelin-recognized chefs, offering modern takes on favorites like crayfish-and-herring, served with dill sprigs and caraway-spiced cheese, or whitefish roe paired with housemade schnapps.
REYKJAVÍK Vox Hákon Orvarsson won the bronze prize at 2001's Bocuse d'Or; here, he works wonders with Iceland's sublime trout, herring, lamb, and lobster. But nothing beats his foie gras terrine, paired with morsels of thyme-cured puffin breast, stewed figs, marinated oyster mushrooms, buttery brioche, and 25-year-old balsamic vinegar.
OSLO Oro From an elegant, earth-toned dining room, gaze into the open kitchen and watch chef Harald Berger prepare his breathtakingly creative nine-course tasting menu, featuring impeccably fresh Norwegian fish and shellfish.
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