Q&A - Marius Brandl

Interior designer and entrepreneur, Oslo

Brandl is interior designer and partner for independent food retailers Von Porat, Slakterhuset and Husets.

Is this Norway’s move to be part of the Scandinavian food revolution?
The Norwegian food revolution is coming but for a long time we have been dominated by large, powerful food corporations. Mathallen offers an arena for small producers to show their products so that they can begin to increase the production.

What is Mathallen doing to support small producers?
What I like about Mathallen is that there is a focus on quality but we also want it to be affordable for most people. Certainly it is more expensive than the supermarket but I think everyone sees the value of what they are getting. They are tired of seeing the same things every time they do their weekend shopping.

Would this model work in other cities?
In many large cities you can be anonymous but in Oslo people tend to know each other and that is a strength we have managed to build on. It is competitive but we also know that if one of us does well, everybody benefits. I think it is healthy competition.

Top five

Mathallen stalls

  1. Husets
    A new interpretation of a corner shop offering seasonal and locally sourced products.
    +47 99 506 595

  2. Vulkanfisk
    Mathallen’s biggest seafood outlet also serves some of Oslo’s best sushi.
    +47 90 653 677

  3. Melkerampa
    Norway’s largest milk cooperative sells cheeses from small-scale producers as well as its own branded products.
    tine.no/melkerampa

  4. Slakteriet
    A butcher of the old-fashioned kind where every slice of meat is traceable and usually dry aged.
    +47 99 506 595

  5. Frøya
    Vulkanfisk’s little brother specialises in shellfish and is famous for its scallops.
    froyasjomat.no

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