Norwegian food offers a unique tasting experience, deeply intertwined with the nation’s ancient traditions and breathtaking landscapes. With every bite of succulent seafood, tangy flavors, and hints of dill, you’re not just tasting food; you’re savoring a way of life shaped by Norway’s dramatic fjords and rugged terrains. This Scandinavian country’s extensive coastline, intricately carved into magnificent fjords, provides an abundance of fresh, flavorful seafood. Meanwhile, the challenging inland areas and brief summers have fostered the development of distinctive and delicious preservation methods and recipes, many with roots stretching back to the Viking era.
For generations, ocean farming has been the lifeblood of Norway’s isolated fishing communities. Houses perched along the fjord shorelines in vibrant colors are testaments to this heritage. Today, Norway stands as the world’s second-largest seafood exporter, a significant contributor to global seafood markets and culinary practices.
While modern Norwegian cuisine is continuously evolving, particularly in upscale dining establishments like Oslo’s acclaimed three-Michelin-starred Maaemo, the culinary identity of the country remains deeply connected to its historical roots. This blend of tradition and innovation makes exploring Norwegian Foods a truly enriching experience.
Read: An Insider’s Guide to Alesund, Norway
Beyond the ocean’s bounty, the land itself has profoundly influenced Norwegian foods. As one of Europe’s most mountainous countries, with a mere 3% of arable land, Norway has cultivated culinary ingenuity out of necessity. Time-honored food preservation techniques – smoking, air-drying, and fermenting – are essential to Norwegian gastronomy, creating an array of unique and intense flavors. Visitors to Norway, especially the wild northern regions, the ancestral home of the nomadic Sámi people, might even encounter the opportunity to taste incredibly tender reindeer steak, a true delicacy.
The essence of Norwegian foods lies in ancient cooking methods, rich umami flavors, and a captivating history. To complement these culinary delights, Norway offers a selection of exceptional craft beers and the invigorating spirit, aquavit, perfect for enhancing the dining experience.
Here are some of the most iconic dishes that define Norwegian foods:
Brunost: The Sweet and Savory Brown Cheese
Similar to many European countries, cheese holds a prominent place in the Norwegian breakfast tradition, enjoyed from Oslo in the south to Tromsø within the Arctic Circle. Often, brunost, or “brown cheese,” captures attention with its distinctive tan-brown hue.
Brunost is a unique whey-based cheese product, celebrated for its fudge-like texture and a delightful savory caramel flavor. It’s a favorite among Norwegians, enjoyed at breakfast or generously spread on heart-shaped waffles. The characteristic tan color comes from the caramelization of milk sugars during the cheese-making process.
Brunost, along with Jarlsberg, a staple in school lunchboxes, were once considered the primary representatives of Norwegian cheese. However, the cheese landscape in Norway has dramatically changed. A renaissance in farmhouse cheesemaking has propelled Norway onto the global stage, winning two World Champion titles at the prestigious annual World Cheese Awards within just four years, demonstrating the growing international recognition of Norwegian foods.
Farms like Herdalssetra Mountain Summer Farm, nestled in the breathtaking Geirangerfjord, frequently welcome visitors to witness the traditional cheesemaking process firsthand and, naturally, to sample the exquisite cheeses.
When exploring Norwegian foods, be sure to try these exceptional cheeses:
- Kraftkar: A crumbly, creamy blue cheese, crowned World Champion in 2016.
- Lagret Fanaost: A gouda-style cheese aged for six months, World Champion in 2018.
- Gamalost: A potent, “old cheese” dating back to the Viking era.
- Pultost: A spreadable cheese made from soured milk, flavored with caraway seeds.
Rokt Las and Gravlaks: Salmon in Norwegian Style
While cruising through a Norwegian fjord, surrounded by crisp sea air, you might be captivated by the towering cliffs and soaring sea eagles, perhaps overlooking the salmon farms that dot the water’s surface.
Norway is a leading exporter of both farmed and wild salmon globally. Fortunately, the highest quality salmon is enjoyed locally by Norwegians and visitors alike. You can find this tender, pinkish-orange fish served fresh in bustling fish markets near the harbors, grilled on boats, or presented in elegant fine-dining restaurants.
Rokt las, or smoked salmon, is a familiar and beloved preparation. Smoking, alongside other age-old Norwegian food techniques like fermentation and air-drying, represents effective, low-tech preservation methods that have been practiced since the Viking Age.
Another popular method, dry curing, results in gravlaks. This dish features salmon dry-cured with a blend of dill, peppercorns, salt, and sugar. Norwegians traditionally enjoy gravlaks thinly sliced on open-faced sandwiches with sour cream, or accompanied by stewed potatoes and a tangy mustard sauce, highlighting the versatility of Norwegian foods.
Kjøttboller: Norwegian Meatballs with a Twist
Resembling Swedish meatballs in concept, Norwegian kjøttboller stand out with the addition of ginger or nutmeg, or sometimes both, to the recipe.
Once a dish exclusively enjoyed by the upper classes who possessed meat grinders, this flavorful 18th-century recipe has become a favored weekday meal for everyday Norwegians.
Kjøttboller are gently simmered in a rich gravy and typically served with mashed peas or creamed cabbage. A touch of sweet and tart lingonberries often accompanies the dish, adding a refreshing contrast. For a heartier option, try kjøttkaker, which are larger, slider-sized versions of kjøttboller, ideal for regaining energy after outdoor activities like hiking to scenic viewpoints.
Sursild: Pickled Herring with Zest
Herring in the icy waters off Norway face dual threats: skilled Norwegian fishermen and pods of orcas that chase them into the fjords.
Sursild, or pickled herring, is perhaps the most renowned form of this popular fish within Norwegian foods. The herring is first salted and then marinated in a pickling mixture of vinegar, onions, and spices. Often served at breakfast, the sweet and sour tang of sursild can be as invigorating as a shot of espresso.
If fish is too intense for breakfast, sursild also excels in lunch salads, especially when sprinkled with fresh dill. Explore the various marinades for herring slices that offer exciting variations on the classic umami flavor of this Norwegian staple.
Tørrfisk and Lutefisk: Cod, Dried and Transformed
Norwegian cod is celebrated for its delicate taste and flaky texture. The migratory skrei, or Arctic cod, is so prized that it is the focal point of the World Cod Fishing Championship held near Norway’s Lofoten Islands. In restaurants like Fisketorget in Stavanger, near the fish market, you can enjoy cod caught that very morning.
Tørrfisk, or stockfish, is a nationally cherished preparation of cod in Norwegian foods. You’ll frequently see wooden A-frame racks, called ‘stocks’, along the coast where stockfish air-dries. After maturing and being graded for quality, this mild, crunchy fish is sold as snacks, in stockfish ice cream (a novelty), or as the foundation for lutefisk (lye fish), a dish of significant cultural importance.
Lutefisk, a Christmas dinner mainstay, was a favorite of medieval Norwegian royalty. Made by rehydrating stockfish in lye, the lye is then thoroughly rinsed out before cooking. Cooked lutefisk has a mild flavor and a distinctive springy texture. It’s typically enhanced with a peppery white sauce or sweetened with golden syrup, showcasing the unique transformation of Norwegian foods.
Rakfisk: Fermented Trout for the Adventurous Palate
Rakfisk is a celebrated icon among Norwegian food connoisseurs, consisting of fermented freshwater trout. Salted trout fillets are layered and weighted down in barrels, covered with spruce branches, and then sealed for several months to ferment.
Once the rakfisk is ready, it’s celebrated at festivals across the country in the fall. Locals often enjoy rakfisk spread on flatbreads with sour cream to balance the saltiness, and with thin slices of red onion to complement its surprisingly delicate, sharp flavor. Known for its strong aroma, Norwegians often pair rakfisk with a glass or two of aquavit to harmonize the intense flavors.
Multer: The Treasured Cloudberry
Berries hold a special place in Scandinavian cuisine, especially as the short summers limit the variety of other fruits. Tyttebær, or lingonberries (also known as cowberries), offer a tartness and flavor similar to cranberries. They are frequently served, bright red and whole or pureed, alongside tender reindeer or slow-cooked lamb dishes.
However, multer, or cloudberries, are a true treasure of Norwegian foods. This large, apricot-colored berry, a slightly tarter relative of the raspberry, grows on low-lying plants in marshy boglands. Cultivation is difficult, and the locations of these “Arctic gold” berries are often guarded in Norway with as much secrecy as truffle patches in Italy.
While delicious as a golden jam, cloudberries reach their pinnacle in multekrem. This heavenly Christmas dessert combines fresh cloudberries folded into a cloud of vanilla-infused whipped cream, a perfect example of the exquisite desserts in Norwegian foods.
Fårikål: Norway’s National Dish
Fårikål, Norway’s national dish, celebrates a key ingredient in Norwegian foods – free-range sheep. These sheep graze freely across the landscape, consuming diverse herbs and plants, which imparts unique flavor and tenderness to their meat.
The recipe for Fårikål is simple yet profound: slow-cooked mutton on the bone and cabbage stew, generously seasoned with black peppercorns, and served with boiled potatoes and a tangy lingonberry sauce.
Traditionally enjoyed as temperatures drop, Norwegians celebrate Fårikål Feast Day on the last Thursday of September. While most prevalent in western Norway, excellent Fårikål can be found in Oslo restaurants dedicated to classic Norwegian cuisine, representing the heart of Norwegian foods.
Lefse: The Versatile Flatbread
Lefse, the traditional flatbread of Norway, is a soft, pancake-like creation made from flour, potatoes, butter, and cream. Despite the simple ingredient list, variations abound, and it’s said that lefse made on one side of a fjord differs from that on the other, with each side claiming to make the “true” lefse.
Like many flatbreads, lefse serves as a neutral base, ready to be enhanced by other flavors. Enjoy it sweet with cinnamon, sugar, and lingonberry jam, or savory wrapped around smoked salmon and sour cream.
During winter, you’ll often see cross-country skiers enjoying lefse on the trails. It’s common for them to carry a container of buttered lefse for a snack – the Norwegian equivalent of trail mix, highlighting the practical and comforting nature of Norwegian foods.
Pinnekjøtt: Steamed Ribs for Festive Occasions
Pinnekjøtt, translating to “stick meat,” is not a kebab as the name might suggest, but rather salt-cured lamb ribs that are air-dried and then steamed over birch twigs, which imparts a smoky flavor and contributes to its name.
A Christmas Eve favorite, often competing with ribbe (roasted pork belly) for holiday prominence in Norwegian foods, rich and salty pinnekjøtt is typically balanced with a side of sweet mashed swede. Combined with lutefisk, sausages, and roast ham, all accompanied by hot, spiced Gløgg (Norway’s version of Gluhwein), it makes for a truly festive and abundant plate.
Smalahove: A Traditional Delicacy
Cameras ready: Smalahove is a sheep’s head served as a dish. This rustic delicacy reflects the historical necessity of utilizing the entire animal, especially in the rugged western regions of Norway. Smalahove represents Norwegian cuisine at its most pragmatic and traditional.
Smoked and salted before being boiled for several hours, Smalahove is traditionally enjoyed with homebrew – perhaps for flavor pairing, or perhaps for courage. For a modern pairing, consider a local craft brew like Aegir’s potent and flavorful Ratatosk Double IPA.
The most prized parts of Smalahove are said to be around the eyes and ears. While the brain is less commonly served intact within the skull today, if a spoon accompanies the dish, be prepared for this traditional element.
Finnbiff: Sautéed Reindeer, A Taste of the Arctic North
Northern Norway is a vast, snow-covered wilderness reaching into the Arctic Circle, home to wildlife and the indigenous Sami reindeer herders. Reindeer meat is prevalent on menus in the north, and this lean, slightly gamey meat is increasingly found in restaurants throughout Norway.
While the Sami people utilize all parts of the reindeer, including organs, finnbiff, or sautéed reindeer, is most common. Cooked in butter or reindeer fat until tender, finnbiff is served in a creamy gravy with a dollop of sugar-mashed lingonberries.
During autumn, hunting season brings a variety of game meats to Norwegian menus nationwide. Norwegians excel at preparing game, so explore menus for dishes featuring moose medallions, tender venison, or flavorful grouse, showcasing the diverse protein sources in Norwegian foods.
Kumla: Hearty Potato Dumplings
Rooted in the same nourishing, high-calorie culinary philosophy as alpine ski chalet cuisine, kumla is a savory potato dumpling dish designed to sustain the energy of hardworking farmhands.
Recipes for kumla, often passed down through families, typically involve mashed potato and flour dumplings simmered for over an hour in a broth made from fatty mutton or pork. A brown butter sauce, or occasionally melted brunost, is drizzled on top for added richness.
Kumla is highly adaptable; some variations include pieces of fried bacon embedded in the dumpling center. Exceptional versions, such as Flåm’s raspeballer (a local equivalent), paired with pinnekjøtt and IPA from Aegir brewery, are particularly renowned. Look for kumla as a midweek special on menus across Norway for a taste of traditional Norwegian foods.
Krumkake: Delicate Waffle Cones
Krumkake, meaning “bent cake,” is perhaps the most delicate and beautiful waffle cone you will ever encounter in Norwegian foods.
Pressed in a decorative two-sided griddle that imprints the thin cone with hearts or floral patterns, krumkake is then shaped around a wooden spindle before being filled with whipped cream. Available throughout Norway, from south to north, the best krumkake can be found at historic bakeries like Vaaland Dampbakeri & Conditori in Stavanger, which has perfected these treats for over a century.
Norwegians also adore simple waffles. These ubiquitous treats, often heart-shaped, are crisp yet chewy, and typically served glistening with strawberry jam and cream, a testament to the comforting desserts in Norwegian foods.
Aquavit: The Water of Life
Aquavit, Norway’s national drink, translates to “water of life” and can be described as an oak-aged vodka infused with botanicals. Dill or caraway are essential, with additional spices and herbs added based on regional and culinary preferences within Norwegian foods.
A cornerstone of Norwegian gastronomy since the 15th century, aquavit remains a central element of any lively Scandinavian gathering. Served in elegant glasses, this clear, cold spirit is a perfect pairing with rokt las; its dry, often citrusy flavor cuts through the richness of the smoked salmon. Skål!
Experience these delicious Norwegian foods and many more on a cruise to Norway’s breathtaking fjords. Browse cruise itineraries online or contact vacation specialists to plan your culinary adventure.
