Vippa is a social and business model to facilitate and integrate immigrants and young aspiring food entrepreneurs into the social fabric of Norwegian culture. Vippa, strategically located in the Port of Oslo, is the host of multiple food stands offering sustainable and diverse food to Oslo’s increasingly bustling foodscape. Vippa’s vision is to bring together cultures through cuisines.
This social accelerator will be highly committed to inclusivity and sustainability, as well as giving opportunities for young people to be part of an innovative project that uses food as a way to create employment.
Vippa is partnering with organizations focused on connecting youth and immigrants to the Norwegian workforce, to bring these opportunities to the world of food. Since the opening in April 2017, the focus of the project has been to create an ethical and multicultural environment for all the people operating and visiting the food stands.
We are striving to make it easier to open a food business by offering a step-by-step introduction to the industry for our participants. Simplifying the application process and allowing on-the-job learning accelerates the success of these new businesses.
Our mission is to educate and expose the participants to best practises, both in terms of the acquisition of raw materials and ingredients and how to work as team player within Vippa’s project. Our goal is to organize activities which help participants to work together and learn from each other and the people bringing knowledge and energy to the site.
We see food as a way to stimulate dialogue amongst citizens and best agricultural practises as a best way to feed them. We feel obliged, by today’s social and cultural unrest, to create a space – a common platform where these best practises could serve as links between cultures, languages and cuisines in the act of moving forward.
For us, ingredients and raw materials are ‘tools’ that can cut through the complexity of today’s societies. Vippa can spark interactions that allow us to build cultural relationships among citizens.
On the edge of the land facing the Oslo fjords, Vippa stands as a welcome to visitors and food enthusiasts to experience delicious food in an environment charged with great energy!
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TONJE HJELMERUD SØRDAL
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Vippa, strategically located at the Port of Oslo, is the host of multiple food stands conveying sustainable and diverse food offers to Oslo's increasingly bustling foodscape.
The idea behind TUNCO is to redefine the concept of 'fast food', prove that it can in fact be healthy and tasty, take steps to make the food industry more sustainable and give back through the meal for meal program. Since the beginning, more than 100 000 meals have been raised to be donated to children in Kenya.
- Koh Tao 119,-
- Ho Chi Minh 119,-
- The Vegan 119,-
Shawarma Aleppo style! Authentic Styrian street food served by chefs from the culinary capitol of the Middle East. We are proud that our food is organic, and the chicken, as the first in Norway, is both organic and halal!
The food stand is run by the non profit social entrepreneur Mestringsguiden, who aid refugees in finding housing and work. Aleppo bahebek means «Aleppo I love you» in Arabic, and is a tribute to the once beautiful city and to it`s people. This small kitchen shall remind us that Aleppo and Syria is more than just war and the people from there much more than just refugees! Welcome!
- Shawarma chicken sandwich 96,-
- Shawarma chicken small plate / big plate 140 / 240,-
- Falafel sandwich 85,-
- Falafel small plate / big plate 120 / 220,-
- Baba ganoush 55,-
- Hummous 45,-
- Tabouleh 40,-
- Vegetar small plate / big plate 120 / 220,-
- Combination small plate / big plate 160 / 260,-
Bowls on Vippa is a concept focused on serving good food in a bowl. Together with Norwegian farmers and suppliers, we work to promote that street food can be tasteful, as well as healthy and sustainable. In our kitchen, we only use raw materials of the highest quality, preferably organic mixed with the enthusiasm of our most inspiring dining experiences. We thrive as a contributor to the proactive community at Vippa and are constantly developing our menu based on a season, wishes and occasional coincidences.
- Sushi Bowl 149,-
- Bibimbap 159,-
- SuperBowl ,-
Duck It is one of the most popular street food concepts in Scandinavia. Starting at the Paper Island in Copenhagen Street Food in 2015, Duck It is now represented in several street food markets in Denmark and Norway. Presenting the Pulled Duck Burger, which is a Berberian Duck cooked in its own fat to make it extra tasty, and made on Duck It's own, secret recipe.
- Pulled Duck Burger 110,-
- Duck and Fries 115,-
- Vinegar Fries 50,-
MR. CHOW BY PLAH
It all started in 2004 when Terje Ommundsen and Tony Pedersen started Norway's first modern Thai restaurant in Hegdehaugsveien in Oslo. Then, in September 2017 Mr. Chow came along - Mr. Chow is the youngest in the family; urban, social, and socially engaged. That means we have to think differently since we provide flavours from the other side of the world, and Mr. Chow wants to contribute to the society. We want to base our food either on organic raw materials, or raw materials produced locally.
- Moo Ping 85,-
- Bun Bao 95,-
- Gulay Roti 75,-
- Spicy Nuts and Seeds 45,-
Luca Zannini arrived in Oslo for the first time in 2012. Being a native of Bologna, Italy, he didn’t know anything about Norway. However, he was fascinated by the culture and had an idea to set up a pizza shop selling pizza-al-taglio, pizza-slices topped with local produce and quality prosciutto and cheeses, something that you can find on every street corner in Lucas region. The Mamma Pizza concept has already gained many new friends, and is the result of lots of hard work, of patience and perseverance. Our motivation stems from Lucas childlike philosophy, it is as beautiful as it is simple: he believes that pizza makes people happy.
- Pizza Slice 60,-
- Calzone 70,-
- Treccia 129,-
- Kids Pizza 85,-
- Tiramisu 59,-
- Margherita 129,-
- Capricciosa 149,-
- Diavola 159,-
- Vege / Vegan 159,-
- Pollo 159,-
- Mamma Pizza 169,-
- Parma 179,-
Vietnamese food is fresh, flavorsome and exceptionally healthy. We at Lisa's will therefore offer the best of Vietnamese dishes here at Vippa - but with an even better twist, everything is vegetarian and it is healthy for you!
- Fried springrolls (4) 100,-
- Fresh summer rolls (4) 100,-
- Noodles with spring rolls 100,-
- Fried rice 100,-
- Bánh mì Baguette 50,-
- Today's Pho 100,-
Kinabolle is the first dumpling restaurant in Norway. Their dumplings are made in the same way as the Chinese make for their families. They are handmade, fresh and without adding any flavour enhancers. You can feel the love and warmth when you eat these dumplings.
- Dumpling – fried, steamed or cooked ,-
- Pork 100,-
- Spinach 100,-
- Shrimp 100,-
HOT HOT HARMONICA
A quest to supply Norway with the worlds best Chili! International Chili Society members and chili fanatics Harry and Monica began their journey selling hot bowls of Texas style chili in the streets of Oslo. Now with it’s permanent location at Vippa, Hot Hot Harmonica will continue to expand and improve the art of Chili, hot sauces and Tex-Mex!
- Chili con Carne 120,-
- Chili sin Carne 110,-
- Tacos x 3 110,-
- Pico de Gallo 50,-
The small palace is filled with true queens from Eritrea. The women cook their traditional meal, Injera and serves it with pride and love. Injera is a sowerdough “pancake” made from Teff which is a gluten free grain, originally grown in Ethiopia. The Injera is served with different vegetable and meat sauces and is eaten using the fingers and the bread to scoop up the sauces. All the food is ecological and the vegetables changes with the season. The foodstand is run by the social entrepreneur Mestringsguiden who aim to empower refugees to becoming economically independent and socially included.
- Injera selsi vegetar 120,-
- Injera zigni chicken 130,-
- Injera 25,-
- Extra selsi 25,-
- Extra zigni 35,-
BIOLOGICAL DYNAMICS ASSOCIATION
Biological Dynamics Association works to disseminate knowledge and interest in the biological dynamic farming method, nutrition issues and nature management set in a holistic cultural context.
Bergmyrene Farm is located in Hurum and offers biodynamical / ecological grown vegetables since 1981.
Vippa, Bogstad Farm and Biodynamic Association Norway have partnered to run a composting program, using food leftovers from Vippa’s food stands and guests. We deliver the food to farm, where it gets mixed with fertilizers from the nursery. B.A.N. helps us with guidance and preparation of the compost. This is part of the dissemination of cyclical thinking and biodynamic agriculture, both to the restauranteurs and guests at Vippa. The compost at Bogstad will then form the basis for Vippa’s roof garden, which hopefully will be built in spring 2018. The garden will be an audience-friendly garden where both visitors and students can learn about composting, soil and cultivation.
Dag Blakkisrud & Kaarina Borud, Biodynamic Association Norway
Kaja Skovborg-Hansen & Heidi Bjerkan, Vippa
Inge G. Kristoffersen, Bogstad Farm
The roof shall contain a garden with the cultivation of a wide variety of vegetables and other useful crops. There will also be a shelter for outdoor seating in an audience area in the middle of the roof garden, where you can see the magnificent view of the Oslo Fjord with a glass or two thinking about the ingredients and the meals you want to experience. Tipping will drive knowledge dissemination about all joints of the food chain, from soil to table and back to earth. And the roof garden will be an important part of achieving this. The roof garden at Vippa will be a pioneer, first of its kind in Norway – and a pioneer who gladly wants to show way and to inspire others; and help make Oslo a greener city. It will be a meeting place where new acquaintances and networks are linked by sharing experiences and experiences across culture and age. A democratic and inclusive garden, an arena for learning and inspiration. It will be researched and conveyed new awareness of the food’s origins, sustainable use of resources and the food and soil cycle – all in an urban urban environment.