In the September 2015 issue of Viking magazine, we celebrate the cuisine and chefs that make Scandinavia a culinary star in Europe. On page 14, meet four of Norway’s top chefs—Esben Holmboe Bang, Geir Skeie, Even Ramsvik and Sven Erik Renaa. These prize-winning chefs serve up innovative food grounded in a commitment to local ingredients and a respect for seasonality.

At his Michelin award-winning Oslo restaurant Ylajali, Even Ramsvik takes people on an epic culinary journey.
“I make food I want to eat myself—earthy, rustic unpretentious and with strong tastes,” says Ramsvik of his culinary philosophy. Here, Ramsvik shares his family recipe for Sveler.

Sveler from Ørskog

3 eggs

½ c. sugar

2 ½ tsp. baking soda

2 tsp. salt

½ tsp. hartshorn salt or baker’s ammonia

2 1/8 c. buttermilk

2 ½  c. all-purpose flour



Mix buttermilk and baking soda, and let it swell until double size. Mix flour, salt, sugar and hartshorn salt whisk in the eggs and add kefir little by little. Let stand aside to swell for about 2-3 hours, and fry them on a traditional “takke” (big iron plate), or in a non-stick frying pan. Serve them hot, and they taste especially delicious with newly made ice cream and roasted nuts.