Fiskekompaniet — Restaurant in Tromsø

Fiskekompaniet Restaurant Tromsa Norway 20 Jan 2024.

I’m in heaven. The 1st wine is so delicious I could stop now having been so brilliantly satisfied. It’s a new grape to me. Deliciously balanced dancing on the tongue. Remains in the mouth. See photo. Smoke red fish. Wow wow. The balance of muscle with lightly smoked fish is so good. It’s a balance created by a genius and no doubt took time to achieve. My mouth just had flavour dancing around all taste buds. That’s the 1st of 6. Oh my gosh. Halibut soup. Depth of flavour simply amazing. The fish delicate melting on the tongue. The bits of Brussel sprouts add green herb like tinge to the taste buds that adds to the amazing fish soup. Light taste of lemon that lifts the flavour. Wine. Chablis excellent choice good balance. Scallop Chestnut - Mushroom. I not sure if Ive been away from the seen for too long. Or this is the best food I’ve eaten all my life. Scallop perfect perfectly perfection cooked lightly caramelised & delicate in the centre. The mix of burnt butter chestnut is just genius it’s heightens the flavour of the scallop to a point rarely tasted. Wine metallic on its own. Angus said it was unusual on its own. I’ll say. Nose heavy land metal. 2nd drink it disappears very quickly on its own. But with food it’s a Devine somewhat different but delicious flavour. The metal goes flavour of citrus comes in on the tongue. The mouth even gets a hint of richness. It’s complex and wonderful at the same time. Is a food paring nightmare. Wonderful that Angus (Sommelier ) got it right. After food it’s an okay drink bit interesting. Langoustine Turnip - Bisque. My 1st Langoustine - creamy & rich but delicate. Not a powerful crustcration that I’m used to. Very well balanced with turnip bits Awesome sauce or jam on top of langoustine. Delicious dish. Flavours remain in mouth dancing. I’m finding the Chardonnay a bit weak flat even. Some round butter coming through but not a lot. Great all over dish. Interesting. On its own it’s okay. Fish Catch of the Day WINTER COD. Parsnip 3 ways. Roasted, Chips & purée. You had me at roasted parsnip and black garlic. - Black Garlic. The aromatic is just stunning. Like the most sophisticated Sunday roast. Fish is just awesome that perfect roasted firm white fish delightful. The balance with the parsnips is interesting sometimes it’s sensational then other it’s lost. The wine a French Pinot Noir is a wow with the food. Great jammy, light, but delicious. Takes on the cod beautifully compliments it impressively. 15 minutes. The delicious earthy ness of the roast parsnips with fish is so bloody good. Add that to an amazing Pinot it’s a stunning beautiful delicious meal. Just perfect. The earthiness of the entire dish was so well balanced and executed it is was a masterpiece. Flavour that just hangs around like the perfect roast. Except it’s sensational fish with well chosen wines. I’m in heaven still. Words sometimes just can’t explain it. Cherry Sorbet Lemon - Amaretto. Hmmm delicious but very Berry TARTNESS way too much for me. Tangy just too much. But wine was good. Overall this is a stunning venue the Chef has gone to amazing lengths to match food so that it highlights local produce. I loved it I’ll come back. It was truly a gastronomical experience. Thank you. A mere mortal in your humble amazing...

I never give one star in my reviews. However this place managed to upset me. Maybe because I had higher expectations

It was Valentine's day I booked very early shared the fact that my husband doesn't like shellfish other than shrimp

The restaurant opens at 5, and our booking was at 5. The doors were locked and people were waiting outside. That was a first.

We were seated close to the window, and I was excited with such a great location. Tables were sparse and had privacy.

Server was nice. We chose a 4 course and a 6 course meal.

The amuse bouche was nice with cod filling, though the profiterole could have been crisper. The bread was cold and dense. Not appetizing at all.

First course came in...redfish with sauces. The mussels sauce was a little watery. My husband didn't get the sauce, nor did he get an alternative (because he doesn't like mussels). The dish was good, though slightly salty for my pallette (because of the white sauce)

Second course was fish soup with haddock. The haddock was cooked with the heat of the soup. Husband didn't like the dish (white sauce again). I thought the dish had a progressive taste, and liked it. It was distinctly on the salty side.

My third dish was scallops. The scallop was tasty, but the miso glaze was off-putting and salty. This time I politely asked if they could reduce the salt for my pallette. The server said it could not be done.

The langustine, dish number 4 was big. However the sauce (orange foam) marred the whole experience of the food due to its saltiness

By now the salt lick had killed our appetite and our taste buds.

The main dish was a large piece of skate in (guess?) white foam with mashed potatoes, and root veg. It was inedible due to its saltiness The duxell could not recover the taste. I feel bad about wasting food, so I asked for it to be packed. My intent was to redo the dish and enjoy the fish. The server informed us it was against the rules.

The desert was good. It was not sweet, but on the tart side. I would have enjoyed it if my taste buds were alive.

Overall, I think the food was made in a batch and served, with no regard to the patrons palette. They looked good, and technique was flawless, but taste is what matters.

To end it all, the toilet was malfunctioning. It reminded me of a very bad restaurant.

My experience marred my Valentine's day. So I can't give it more...

We were told that this is one of the finest restaurants in tromso which is probably true but having been to many upscale restaurants, I guess my expectations were set too high.

Here's my restaurant experience last night:

Great first impression - nice spacious seating; friendly and helpful staff; relaxing comfortable dinning ambience.

Food - good overall but some dishes were slightly too salty (eg. The complimentary bread and butter and the shellfish soup which was the first course of the 3-course chef's menu).

I loved the fish soup - you can get it as a starter or main. There were plenty of fish chunks in the creamy soup, unlike most other fish soup I've had in any other European restaurants.

The main course for the chef's 3-course menu was a ward fish fillet served with roast potatoes, creamy squash and Brussels sprouts. It was a tender piece of fish but I guess I prefer the taste and texture of other white fish like halibut and cod more.

Another main shared between the three of us was the reindeer steak with hollandaise sauce and some sort of reindeer jus mix soy sauce. The waiter was very honest about it being the first day they started serving this dish, instead of their usual lamb shank, and that he had no idea how the dish could be best served. Having confirmed with the chef, however, he recommended medium slightly red (so somewhere between medium and medium rare).

Back to the reindeer meat - it did have a very distinctive smell but the taste wasn't too different from beef. I have to admit that the tenderness was still incomparable to beef steak - I guess it's mainly down to the leaner type of meat (as apparently all reindeers in Norway grow up in the wild, only those owned by the Sami people are farmed). I personally think it goes really well with the red Berry sauce but there're two other sauces on the side so why not give them all a try!

Finally we shared the last course menu - mandarin orange cheesecake. I liked the refreshing cheesecake with a gingerbread cookie crumb base but not so much the sorbet.

Overall I think it holds the reputation of being one of the finest restaurants in Tromso. One last thing, be expected to pay at...