Vippa is a food court situated on the edge of the Oslo fjord. Our facilities – formerly used to store goods from all over the world – now act as the hub for roughly a dozen food stands, offering sustainable and diverse food to Oslo’s bustling foodscape. Since opening in April 2017, the focus of Vippa has been to create an ethical and multicultural environment for both the people operating the food stands, and the guests visiting them.
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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.
Svelehuset is a new and innovative food concept established by Johannes Gudheim. They serve freshly fried sveler with authentic flavours from both the fjords of the west coast and the Valdres mountains. Here you can find stirred strawberries, real goat cheese, home made prim and buttercream . Soon there will also be cured meats on the menu! Local food in a new, yet old fashioned way.
Shawarma Aleppo style! Authentic Syrian street food served by chefs from the culinary capitol of the Middle East. We are proud that our food is organic, and that we have great local suppliers who provide us with the best produce. Our chicken comes from Hovelsrud gård and our vegetables from Bergsmyrene, Ruud and Ramme gård. The food stand is run by the non profit social entrepreneur Mestringsguiden, who aid refugees to become independent again. 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!
Albatross, named after the most majestic of the seabirds, is Vippas seafood specialists. On their menu you find everything from classic fish'n'chips and moules-frites, to cod's tongue or norwegian-style ceviche. All the seafood is freshly caught, and delivered from our neighbours at Fiskehallen.
MR. CHOW BY PLAH
Since opening in 2004, Plah has been the go-to place for innovative and modern Thai cuisine in Norway. Then, in 2017, Mr Chow came along. Also run by the chefs behind Plah (Terje Ommundsen and Tony Pedersen), Mr. Chow can be seen as Plah's little brother - more casual and street smart, and with an ever-changing (but always delicious) menu. Look out for the pad thai, the hanglae curry and the sweet banana pancakes!
Kinabolle serve dumplings the way chinese families have made them for millenia -- handmade, fresh, and without any flavour enhancers. To truly experience the craftmanship, love and warmth that goes into each dumpling you simply have to try it yourself!
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!
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 organic and the vegetables changes with the season. We have the best local suppliers; our chicken comes from Hovelsrud gård and our vegetables from Bergsmyrene, Ruud and Ramme gård. The foodstand is run by the social entrepreneur Mestringsguiden who aim to empower refugees to becoming economically independent and socially included.
DER PEPPERN GROR
Where does the pepper grow? Well, at Vippa of course! Peppern is a bona fide indian flavour bomb --- here you will find everything from hearty curries from the mountainous north, to coconut icecream from the tropical beaches of the south.
Do you like lamb meat, so tender it can make a grown man cry? If so, Marrakesh is the place for you. Located on the coasts of both the Mediterranean and the Atlantic ocean - and bordering the Sahara - the cuisine of Morocco is as rich as it is delicious. We especially recommend the tajine, the rosin in the pølse of traditional Moroccan food.
If we hear "grilled cheese sandwich"... Everyone's mouth start watering! And this is the speciality you can enjoy in Lille Ostlo. But not only that, also a variety of grilled sandwiches is offered to suit everyone's tastes, from delicious beef to flavorful veggie. They focus on using only the finest ingredients, and bake their own sourdough bread.
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.