Andreas visits a remote lighthouse on the island of Fedje in Western Norway, and the Atlantic coastline offers the best of local shellfish and Norway lobster.
Andreas travels to Ryfylke in southwestern Norway, where he prepares sausages on the slopes of the fjord, creates a flavor-packed homemade ketchup and mixes a shockingly elegant drink on a glacier.
Andreas invites to his family's summer house, on the southern tip of Norway, where he spends summers living off the land. Andreas uses ingredients from his own pantry in his cooking.
Andreas visits Lista in southern Norway, where makes his favorite pancakes. He also goes underwater to catch a turbot, a "flat" fish he later prepares with an elegant combination of vanilla and root vegetables.
The cold Norwegian winter does not stop Andreas from scaling the Gaustad mountain, and in this chilly landscape, he prepares a warm mushroom soup and lamb shanks with a Norwegian-style risotto.
In search of some of the world's best shellfish, Andreas travels to Frøya in South Trøndelag in Norway. He prepares appetizers, delicious fried scallops and makes Norwegian-style sushi using ingredients straight from the Norwegian sea.
Andreas visits Indreøy in Nord-Trøndelag in Norway, this is one of the most fertile agricultural regions in the country, and he serves two different pates and a roasted duckling to the owner of one of the oldest farms in the area.
Andreas visits the beautiful Geiranger Fjord in Western Norway. He fishes trout in a small stream, and climbs up the cliffs hanging over the fjord to cook on an old farm clinging to the steep hill side, it is truly a unique place.
Andreas travels to Sognefjord, and the historic Kviknes Hotel in Western Norway, to investigates Norwegian dairy traditions, and he even milks a cow to create the freshest possible milkshake.
Andreas embarks on a search for his country's favorite drinks, that takes him from Norway to France. He uses brandy when slow-cooking moose meat in front of the Castle of Triac in Cognac.
In Alta, Andreas finds the great produce from the northernmost region of Norway. He goes salmon fishing on the river, and prepares a sinfully rich dark chocolate cake.
Claus Meyer investigates the rich pastry tradition in the spectacular marshlands of southern Jutland. He goes fishing for a local delicacy, Rømø shrimps, and literally right on the German border, he prepares Danish sausages.
Claus visits the stylish Steensgaard Manor in Faaborg, on the island of Funen in Denmark, where he makes an unforgettable rhubarb trifle. Claus also go to the sandy beach to catch shrimps, with a net bag.
Claus Meyer discovers a 800 year old salt boiling tradition on the island of Læsø, and shares with us his best recipe for "boiled potatoes". Close to the port of Vesterø, Claus tries out some local honey from a nearly lost species of bees.
Claus goes to Skagen and the Grenen beach, the northernmost point of Denmark. He serves up some stylish fish cakes with rye bread, and visits the lively fish market in Skagen with its typical Danish charm.
Claus gets on his bike and heads down to the rocks of the island of Bornholm, where he makes a surprising dish with herring, pickled green strawberries and mustard seeds.
Claus Meyer takes us to the north of Zealand. He investigates the local Danish dairy traditions, and meets up with a bio-dynamic farmer, who loves his cows more than anything else.
Claus travels by boat from Denmark to Norway, and serves some typical dishes of the North: Herring with potatoes, dill, butter and aquavit, and in the breathtaking Norwegian mountains, grouse with wild berries.
Claus visits his own home region in Denmark, Fejø and Lilleø, the idyllic islands of the southernmost point of Scandinavia, where some of the most tasty and aromatic apples in the world are grown.
Claus visits the "Fuglebjerg" farm outside Copenhagen and investigates Danish beer history. He takes a close look at Nordic style micro brewing and discusses biodiversity in the vegetable garden with Camilla Plum.
Claus visits Lammefjord in Denmark. This is root vegetable paradise, famous for carrots in various shapes and colors, cultivated on reclaimed agricultural land, with an elevation of 7.0 meters (23 ft) below sea level.
Claus visits Løgstør and the Limfjord in Denmark, North Jutland. Every year the town is turned upside down when the mussel festival is taking place. Claus of course, is making some fantastic blue mussel dishes.
In this arctic adventure Claus travels to Greenland, and uses the famous Greenland shrimp in his cooking. He goes out on the ice fjord to catch halibut, and Claus virtually dances with the musk ox before making a delicious tartar.
Claus travels to the city of Aalborg, and by the old Viking burial site he prepares a pate from hare and pheasant. Claus drinks water from a thousand year old spring, and at Voergaard Castle he prepares a game dish for supper.
