Food of the week: Nordic cuisine under the midnight sun

Chefs from around the world will congregate at the Look North event in Copenhagen next weekend to discover more about the region's New Nordic Kitchen culinary movement.

Chef Michael Bjorklund is a familiar face on Swedish TV. At ASS Segelpaviljong, Strandpromenaden 22100 Mariehamn (00 358 18 19141), he cooks up local seafood dishes including crayfish soup with dill marinated salmon tartar.

Double Michelin starred chef Eyvind Hellstrom serves modern game and seafood dishes at his contemporary restaurant Bagatelle, Bygdoy Alle 3, N-0257 Oslo (00 47 221 21 440; bagatelle.no), including carpaccio of scallops in oyster sauce.

The modern interior of Chez Dominique, Rikhardinkatu 4, 00130 Helsinki (00 358 9 612 73 93; chezdominique.fi) provides a striking backdrop to chef Hans Valimaki's dishes such as langoustine with crispy potato and avocado cannelloni.

Chef Gunndur Fossdal serves the regional specialities of the Faroe Islands at Glasstoven, Hotel Foroyar, Oyggjarvegur 45, FO-110 Torshavn, Faroe Islands (00 298 317500; hotel foroyar.com).

Try chef Mathias Dahlgren's award-winning modern Swedish cuisine at his self-named restaurant in the Grand Hotel Stockholm, Sodra Blasieholmshamnen 6, Stockholm (00 46 8 679 35 84; mdghs.com), where you can watch the chefs at work in the Matbaren food bar's open kitchen.

Dishes such as turbot with cauliflower, lovage and mead sauce have helped to make chef René Redzepi of Noma, Strandgade 93, 1401 Copenhagen (00 45 3296 3297; noma.dk), a leading light of the New Nordic Kitchen.

Chef Erwin Lauterbach puts fish and vegetables centre stage at Saison, Hellerup Parkhotel, Strandvejen 203, 2900 Hellerup, Copenhagen (00 45 3962 2140; saison.dk) with light, seasonal dishes such as chilled vegetable soup with artichoke and shrimp.