Norwegian food is a fascinating reflection of its dramatic landscapes and long history. With every bite of succulent seafood or uniquely prepared traditional dish, you are tasting a way of life shaped by the sea and the land. Norway’s extensive coastline, deeply carved with fjords, provides an abundance of fresh, high-quality seafood. Meanwhile, the rugged interior and short growing seasons have fostered the development of distinctive and delicious food preservation techniques and recipes, many with roots stretching back to the Viking Age.
For centuries, ocean farming has been the backbone of Norway’s isolated fishing communities. Houses clinging to the fjord shores, much like colorful mussels, are testaments to this heritage. Today, Norway stands as the world’s second-largest seafood exporter, a testament to its significant global influence on seafood industries and palates.
While contemporary Norwegian cuisine is experiencing a surge of sophistication, particularly in upscale dining establishments like Oslo’s acclaimed three-Michelin-starred Maaemo, the heart of the country’s food culture remains deeply connected to its historical roots and traditional methods. This blend of innovation and tradition makes Norway Food a truly unique culinary experience.
Read: An Insider’s Guide to Alesund, Norway
Beyond the bountiful ocean, the Norwegian larder extends inland. Farming in one of Europe’s most mountainous countries, where only a small percentage of land is arable, has driven culinary creativity. Ingenious methods of food preservation – smoking, air-drying, and fermenting – have resulted in a range of uniquely Norwegian flavors. For adventurous eaters, there’s even the opportunity to savor incredibly tender reindeer steak, particularly when exploring Norway’s wild northern regions, the ancestral lands of the indigenous Sámi people.
The essence of Norway food is found in its ancient cooking techniques, rich umami flavors, and captivating history. To complement these culinary delights, you can explore the country’s burgeoning craft beer scene or enjoy a bracing glass of aquavit, a traditional spirit.
Here is a curated selection of some of Norway’s most iconic dishes that exemplify the best of Norway food.
Iconic Norwegian Dishes to Try
Brunost: The Famous Brown Cheese
Similar to many European countries, cheese is a common feature at breakfast tables across Norway, from Oslo in the south to Tromsø in the Arctic Circle. Among the cheeses, brunost, or “brown cheese,” often stands out with its distinctive tan-brown hue and cube-like shape.
Brunost is a unique whey-based cheese product, characterized by its savory caramel flavor. This beloved cheese is a staple for 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.
Historically, brunost, along with Jarlsberg, a common addition to school lunchboxes, were often considered the most representative Norwegian cheeses. However, the Norwegian cheese landscape has dramatically changed. A renaissance in farmhouse cheesemaking has elevated Norway to international recognition, with two World Champion wins at the prestigious annual World Cheese Awards within just four years. This resurgence signifies Norway food’s growing influence and quality on a global scale.
Farms like Herdalssetra Mountain Summer Farm, nestled in the breathtaking Geirangerfjord, frequently welcome visitors to observe the traditional cheesemaking process firsthand and, of course, to sample their artisanal cheeses.
When exploring Norway food, 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 pungent “old cheese” with Viking-era origins.
- Pultost: A spreadable cheese made from soured milk and flavored with caraway seeds.
Rokt Las & Gravlaks (Smoked and Cured Salmon)
Cruising through a Norwegian fjord, surrounded by towering cliffs and soaring sea eagles, you might easily miss the salmon farms that dot the water’s surface. Norway is a leading exporter of both farmed and wild salmon. Luckily for locals and visitors, the highest quality salmon is enjoyed within Norway itself. You can find this tender, vibrant fish served fresh in bustling harborside fish markets, grilled onboard sailboats, or presented in elegant fine-dining restaurants.
Røkt laks, or smoked salmon, is a preparation you might already be familiar with. Smoking, alongside other age-old Norwegian food preservation techniques like fermentation and air-drying, are effective methods that have been used since the time of the Vikings.
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, often accompanied by sour cream, or alongside boiled potatoes and a tangy mustard sauce.
Kjøttboller (Norwegian Meatballs)
Resembling Swedish meatballs in concept, Norwegian kjøttboller distinguish themselves with the addition of ginger or nutmeg, or sometimes both, to the recipe.
Once considered a dish for the upper classes, who were the only ones with access to meat grinders, this savory 18th-century recipe has become a beloved weekday dinner for average Norwegians.
Kjøttboller are typically simmered in a rich gravy and served with mashed peas or creamed cabbage. A touch of sweet and tart lingonberries is often added to provide a fresh counterpoint. For a more substantial version, try kjøttkaker, which are larger, slider-sized kjøttboller – perfect for refueling after outdoor activities like hiking.
Sursild (Pickled Herring)
Herring in the icy waters of Norway face threats from both skilled Norwegian fishermen and orcas that chase them into the fjords. Sursild, or pickled herring, is perhaps the most well-known preparation of this plentiful fish in Norway food culture.
To make sursild, herring is first salted and then pickled in a mixture of vinegar, onions, and spices. Often served as part of breakfast, the sweet and sour tang of pickled herring can be as invigorating as a shot of espresso.
If fish for breakfast isn’t your preference, sursild is also a delightful addition to lunch salads, especially when sprinkled with fresh dill. You can find herring slices in a variety of marinades, each offering a unique and appetizing twist on the classic umami-rich flavor.
Tørrfisk (Stockfish) & Lutefisk (Lye Fish)
Norwegian cod is prized for its delicate flavor and flaky texture. The migratory skrei, or Arctic cod, is so highly sought after that it is the focus of the World Cod Fishing Championship held near Norway’s Lofoten Islands. In restaurants like Fisketorget in Stavanger, you can enjoy cod dishes prepared fresh from the morning’s catch.
Tørrfisk, or stockfish, is a nationally cherished preparation of cod in Norway food. You’ll often see wooden A-frame racks along the coast, used for air-drying stockfish. After drying and quality grading, this mild-flavored, crunchy fish is enjoyed as a snack, in stockfish ice cream (a more modern and unusual application), or as the base for lutefisk.
Lutefisk, a Christmas dinner staple, is made by rehydrating stockfish in lye. This dish was favored by medieval Norwegian royalty. After the lye is thoroughly rinsed out, cooked lutefisk has a mild flavor and a distinctive springy texture. It is commonly served with a peppery white sauce or sweetened with golden syrup to enhance its subtle taste.
Rakfisk (Fermented Trout)
Rakfisk is a celebrated delicacy among Norwegian food connoisseurs. It is made from fermented freshwater trout. Salted fillets are layered and pressed down in barrels, covered with spruce branches, and then sealed for several months to ferment.
Rakfisk is traditionally enjoyed during fall festivals throughout Norway. Locals often eat it spread on flatbreads with sour cream to balance the saltiness, and with thin slices of red onion to complement its surprisingly mild piquancy. Due to its strong aroma, rakfisk is often paired with aquavit to cleanse the palate.
Multer (Cloudberries) & Multekrem (Cloudberry Cream)
Berries hold a special place in Scandinavian cuisine, as the short summers limit the availability of other fruits. Tyttebær, or lingonberries, are similar in tartness and flavor to cranberries. They are frequently found alongside rich meats like reindeer or slow-cooked lamb in Norway food.
However, multer, or cloudberries, are a true Norwegian food treasure. These large, golden-apricot colored berries, related to raspberries but with a slightly sharper taste, grow on low plants in boggy marshlands. Cloudberries are difficult to cultivate, and their locations, often referred to as “Arctic gold,” are closely guarded in Norway, much like truffle patches in Italy.
While delicious as jam, cloudberries reach their culinary peak in multekrem. This divine Christmas dessert features fresh cloudberries gently folded into a cloud of vanilla-infused whipped cream, creating a truly heavenly treat in Norway food.
Fårikål (Mutton and Cabbage Stew)
Fårikål, Norway’s national dish, celebrates the country’s free-range sheep. These sheep graze freely, consuming a variety of herbs and plants, which imparts a unique flavor and tenderness to their meat, crucial to the essence of Norway food.
The recipe for Fårikål is simple yet satisfying: mutton and cabbage, slow-cooked on the bone and liberally seasoned with black peppercorns. It is traditionally served with boiled potatoes and a tangy lingonberry sauce.
As temperatures drop, Norwegians embrace Fårikål. Fårikål Feast Day is celebrated on the last Thursday of September. While prevalent in western Norway, excellent Fårikål can be found in Oslo restaurants specializing in classic Norway food.
Lefse (Flatbread)
Lefse, a traditional Norwegian flatbread, resembles a thin pancake and is made from flour, potatoes, butter, and cream. Despite the simple ingredient list, variations abound, and every region, even each side of a fjord, often claims to make the “true” lefse, highlighting the regional diversity in Norway food.
Like many flatbreads, lefse serves as a neutral base for other flavors. It can be enjoyed sweet with cinnamon, sugar, and lingonberry jam, or savory wrapped around smoked salmon and sour cream.
In winter, it’s common to see cross-country skiers enjoying lefse as a snack – buttered lefse is often carried as a Norwegian equivalent to trail mix, a practical and comforting Norway food on the go.
Pinnekjøtt (Salt-Cured Lamb Ribs)
Pinnekjøtt, translating to “stick meat,” might sound like a kebab, but it’s actually salt-cured rack of lamb. It is air-dried and then steamed over birch twigs, which imparts a smoky flavor and gives the dish its name, deeply rooted in Norway food tradition.
A Christmas Eve favorite, often competing with ribbe (roasted pork belly) for holiday prominence in Norway food, pinnekjøtt is rich and salty. It is typically balanced with a side of sweet mashed swede. A festive Christmas plate might also include lutefisk, sausages, and roast ham, all traditionally accompanied by hot, spiced Gløgg, Norway’s version of mulled wine.
Smalahove (Sheep’s Head)
Cameras ready – smalahove is a sheep’s head served whole on a plate. This rustic delicacy reflects the historical necessity of nose-to-tail eating, particularly in western Norway. Smalahove represents Norway food at its most pragmatic and resourceful.
The sheep’s head is smoked and salted before being boiled for several hours. Traditionally, smalahove is paired with homebrew, perhaps for flavor, or perhaps for courage. For a modern pairing, try a local craft beer like Aegir’s Ratatosk Double IPA.
The most prized parts are said to be around the eyes and ears. While the brain is less commonly served intact within the skull today, if you are offered a spoon, be prepared to try it as part of this adventurous Norway food experience.
Finnbiff (Sautéed Reindeer)
Northern Norway, a rugged, snow-covered region extending into the Arctic Circle, is home to diverse wildlife and the indigenous Sami reindeer herders. Reindeer meat is prevalent on menus throughout the north, and this lean, slightly gamey meat can be found in restaurants across Norway.
While the Sami people utilize all parts of the reindeer, including the heart and blood, reindeer meat is most commonly served as finnbiff, a hearty stew or sautéed dish. Finnbiff is prepared by sautéing reindeer meat in butter or reindeer fat until tender and then served in a creamy gravy, often accompanied by a dollop of lingonberries mashed with sugar, showcasing the unique flavors of Norway food.
During autumn, hunting season brings a variety of game meats to menus nationwide. Norwegians are skilled at preparing game, so explore menus for dishes featuring moose, venison, or grouse, to further experience the rich diversity of Norway food.
Kumla (Potato Dumplings)
Reflecting the restorative, high-calorie cuisine found in alpine ski chalets, kumla is a savory potato dumpling dish designed to provide energy for hardworking farmhands. Kumla is a testament to the practical and nourishing aspects of Norway food.
Recipes for kumla are often cherished family traditions. Typically, they 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 sometimes melted brunost, is drizzled on top to enhance the flavor.
Kumla recipes are highly customizable; some versions include fried bacon in the center of the dumpling. Exceptional versions, like Flåm’s raspeballer (a regional variant), are well-regarded, especially when paired with pinnekjøtt and a local IPA. Look for kumla as a mid-week special on menus throughout Norway to experience this comforting Norway food.
Krumkake (Waffle Cones)
Krumkake, meaning “bent cake,” is perhaps the most delicate and beautiful waffle cone you’ll ever encounter in Norway food.
Pressed in a decorative two-sided griddle that imprints the wafer-thin cone with intricate patterns of hearts or flowers, krumkake is then shaped around a wooden spindle before being filled with whipped cream. Found throughout Norway, from south to north, some of the best krumkake can be found at historic bakeries like Vaaland Dampbakeri & Conditori in Stavanger, which has been perfecting these treats for over a century.
Norwegians are also passionate about simple waffles. These ubiquitous treats are heart-shaped, crisp, and chewy, often served glistening with strawberry jam and cream, a comforting and classic Norway food indulgence.
Aquavit: The Spirit of Norway Food
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 ingredients, with other spices and herbs added depending on regional and culinary preferences, making it a distinctive element of Norway food culture.
A cornerstone of Norwegian gastronomy since the 15th century, aquavit remains a central part of any lively Scandinavian gathering. Served in elegant fluted glasses, this clear, cold spirit pairs exceptionally well with røkt laks; its dry, often citrusy flavor cuts through the richness of the smoked salmon, creating a harmonious pairing in Norway food and drink. Skål!
Experience these delectable dishes and more on a cruise to Norway’s breathtaking fjords. Explore cruise itineraries online or contact vacation specialists to plan your Norwegian culinary adventure.
