| Episode 1, Alta |  | Royal White Halibutt | | With Herbs and Viking Mythology | Alta is located in the western part of Finnmark, Norway's northernmost county. Andreas takes you out fishing for halibut with some of the local fishermen. You will see how he catches this royal fish, and how he prepares it on an outdoor fire. | Read more  |
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| Episode 2, Bergen |  | Honey-Coated Lamb | | But First Catch the Wild Sheep | Bergen is Norway’s second largest city, and Andreas introduces you to its traditional fish market. The main event of the day is boating to a small island in the Arctic Ocean to catch wild sheep and lamb for the main course. | | Read more |
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| Episode 3, Røros |  | Merry Christmas | | A Seasonal Feast in Santa’s Home Town | Røros is the Christmas capital of Norway and the Christmas spirit is all over the town. On the menu are some of the ingredients of the Norwegian Christmas traditions. | | Read more |
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| Episode 4, Lofoten |  | The Lofoten Cod | Lofoten consists of hundreds of small islands. This is the world's best breeding ground for cod. The main dishes are based on this fish and prepared inside an old fishing storage. | | Read more |
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| Episode 5, Svalbard |  | Arctic Cuisine | | With a Russian Twist | Svalbard is the northernmost settlement in the world. Andreas prepares this episode’s meals outside an old Swedish merchant ship frozen in the ice and at the Svalbard University | | Read more |
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| Episode 6, The River Namsen |  | Salmon | | From the Queen of Rivers | The River Namsen is know throughout the world as the “The Queen of Rivers” and offers some of the world's greatest salmon fishing. Andreas goes fishing for this famous salmon and prepares his culinary creations in scenic surroundings. | | Read more |
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| Episode 7, Oslo |  | A Midsummer Night’s Meal | | In the Fjords of Oslo | Oslo is Norway’s capital and Andreas' hometown. On a midsummer's eve, the city really comes to life. Andreas and a few of his friends venture out to the fjords of Oslo to celebrate the coming of summer. | | Read more |
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| Episode 8, Hardanger |  | In the Heart of Fjordland | | With Goat Cheeses and Venison | Hardanger is set against a gorgeous snowy mountain range in the heart of Fjordland. It is home of one of the world’s most interesting goat cheese traditions. Andreas gives you a couple of ideas about how you can use goat cheese in your cooking. | | Read more |
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| Episode 9, the Norwegian Riviera |  | Food for Summer | | On the Norwegian Riviera | The Norwegian Riviera is a cluster of small islands along the south coast and the number one summer destination for Norwegians. Shellfish is the major theme of this episode’s menu. | | Read more |
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| Episode 10, Lom |  | The Provence of the North | | With Herbs all Over | Lom is the heart of the Norwegian inland and sometimes referred to as the “Provence of the north”. Based on products from the local farm, everything is set for a perfect dinner in the heartland of Norway. | | Read more |
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| Episode 11, Oslomarka |  | Crayfish and Salmon | | In the Forests of Oslo | Oslo has a unique feature in its proximity to nature. Andreas loves hiking and this time he chooses the woods as his pantry. Hand-picked mushrooms, crayfish and salmon are on the menu. | | Read more |
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| Episode 12, Jotunheimen |  | The Best Cheeseburger in the World | | In the Kingdom of the Trolls | Jotunheimen is the longest mountain range in Scandinavia. It consists of miles after miles of unspoiled wilderness and lots of wild berries and game from which the culinary creations of this program is inspired. | | Read more |
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| Episode 13, Stavanger |  | A Balancing Act | | With Brisling Sardines and Salmon | Stavanger, on the west coast of Norway, is an important trading center. Andreas joins the local fishermen in catching brisling sardines and uses them as the main ingredient in a variety of recipes for this program. | | Read more |
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