Norwegian food offers a unique taste of history and tradition, deeply intertwined with the country’s stunning landscapes and ancient way of life. From its dramatic fjords teeming with fresh seafood to its rugged inland areas that have fostered unique preservation techniques, Norway’s culinary heritage is as captivating as its natural beauty. Each dish, often prepared with simple yet high-quality ingredients, tells a story of resourcefulness and innovation passed down through generations, even harking back to the Viking era.
Norway’s extensive coastline, dotted with isolated fishing communities where houses cling to the fjord edges, has long relied on the ocean’s bounty. Today, as the world’s second-largest seafood exporter, Norway’s influence on global seafood markets is undeniable. While modern Norwegian cuisine is evolving, particularly in upscale dining establishments like Oslo’s renowned Maaemo, a strong connection to its historical roots remains at the heart of the country’s food culture.
Read: An Insider’s Guide to Alesund, Norway
Beyond the abundant seafood, Norway’s challenging terrain, with only 3% of its land being arable, has spurred remarkable culinary creativity. Preservation methods like smoking, air-drying, and fermentation are not just techniques but vital elements that impart distinctive Norwegian flavors. Venturing into the wild north, the ancestral lands of the Sámi people, offers the chance to savor exquisitely tender reindeer steak and other unique regional specialties.
The fusion of age-old culinary practices, deep umami flavors, and a vibrant history makes Norwegian food an exciting exploration. Complementing these culinary delights are Norway’s celebrated craft beers and the invigorating spirit, aquavit, enhancing every dining experience.
Here’s a curated selection of Norway’s most iconic dishes, inviting you to delve into the heart of Norwegian gastronomy.
Brunost: Norway’s Unique Brown Cheese
Cheese holds a prominent place in Norwegian breakfasts, from the southern reaches of Oslo to Tromsø, deep within the Arctic Circle. Brunost, or “brown cheese,” often stands out – a tan-brown cube at the breakfast table.
This semi-solid whey cheese boasts a distinctive savory-sweet caramel flavor, a national favorite enjoyed at breakfast and generously spread on heart-shaped waffles. Its characteristic tan color comes from the caramelization of milk sugars during the cheese-making process.
While Brunost, along with Jarlsberg, a lunchbox staple, once represented the extent of Norwegian cheese in many minds, the landscape has dramatically changed. A resurgence in farmhouse cheesemaking has propelled Norway onto the global stage, securing two World Champion titles at the World Cheese Awards in just four years, demonstrating that Food In Norway is reaching new heights of culinary excellence.
Farms like Herdalssetra Mountain Summer Farm in the stunning Geirangerfjord welcome visitors to witness the traditional cheesemaking process and, of course, sample their artisanal cheeses.
Must-try Norwegian cheeses include:
- Kraftkar: A crumbly, creamy blue cheese, crowned World Champion in 2016, celebrated for its intense flavor.
- Lagret Fanaost: A gouda-style cheese aged for six months, awarded World Champion in 2018, offering a rich, mature taste.
- Gamalost: A potent “old cheese” with roots in the Viking era, known for its strong, pungent character.
- Pultost: A spreadable cheese made from soured milk, flavored with caraway seeds, delivering a tangy and aromatic experience.
Rokt Las and Gravlaks: Exploring Norwegian Salmon
Cruising through a Norwegian fjord, the invigorating sea air blends with breathtaking views of towering cliffs and soaring eagles, perhaps distracting from the salmon farms subtly gracing the water’s surface.
Norway stands as a leading exporter of both farmed and wild salmon globally. Fortunately, the finest salmon remains within Norway, savored by locals and visitors alike. Its delicate, vibrant pink flesh is enjoyed fresh at bustling fish markets near the harbors, grilled on boats, or presented in sophisticated dishes at upscale restaurants.
Rokt las, or smoked salmon, is likely a familiar delicacy. Smoking, alongside fermentation and air-drying, represents time-honored Norwegian culinary traditions, effective preservation methods dating back to the Viking age.
Another popular preparation, gravlaks, utilizes dry curing: salmon cured with dill, peppercorns, salt, and sugar. Norwegians traditionally serve gravlaks thinly sliced on open-faced sandwiches with sour cream, or alongside boiled potatoes and a piquant mustard sauce. These salmon dishes are integral to experiencing authentic food in Norway.
Kjøttboller and Kjøttkaker: Norwegian Meatballs
Resembling Swedish meatballs, Norwegian kjøttboller are distinguished by the inclusion of ginger or nutmeg, or sometimes both, in the recipe.
Once exclusive to the upper classes who possessed meat grinders, this flavorful 18th-century dish has become a beloved weekday meal for Norwegians.
Kjøttboller are simmered in a rich gravy and traditionally served with mashed peas or creamed cabbage, often accompanied by a touch of sweet and tart lingonberries to add a refreshing contrast. Kjøttkaker, larger, slider-sized versions of kjøttboller, offer a heartier option, perfect after outdoor activities. Both embody the comforting aspect of food in Norway.
Sursild: Pickled Herring with a Tang
Herring in the Norwegian Sea faces threats from both fishermen and orcas. Sursild, or pickled herring, represents a popular way to enjoy this plentiful fish in Norwegian cuisine.
Herring fillets are salted and then pickled in a mixture of vinegar, onions, and spices. Often served at breakfast, sursild’s sweet and sour flavor provides an invigorating start to the day.
For a lighter option, sursild also enhances lunch salads, especially when combined with dill. Various marinades offer exciting twists on the classic umami-rich flavor profile, making pickled herring a versatile element of food in Norway.
Tørrfisk and Lutefisk: Cod in Two Unique Forms
Norwegian cod, especially the migratory skrei (Arctic cod), is celebrated for its delicate flavor and flaky texture. The World Cod Fishing Championship near the Lofoten Islands highlights its importance. Restaurants like Fisketorget in Stavanger offer incredibly fresh cod, often caught the very morning it’s served.
Tørrfisk, or stockfish, is a nationally cherished cod preparation. Wooden racks for air-drying stockfish are a common sight along the Norwegian coast. After drying and quality grading, this mild, crunchy fish is enjoyed as a snack, in stockfish ice cream (a more modern and adventurous take), or as the base for lutefisk.
Lutefisk, a Christmas dinner staple, is made by rehydrating stockfish in lye. This dish, favored by medieval Norwegian royalty, has a mild flavor and a distinctive springy texture once cooked and the lye is removed. It’s often enhanced with a peppery white sauce or sweetened with golden syrup, representing a unique aspect of festive food in Norway.
Rakfisk: Fermented Trout for the Adventurous Palate
Rakfisk, fermented freshwater trout, is an iconic dish among Norwegian food connoisseurs. Salted trout fillets are layered and weighted down in barrels, covered with spruce branches, and left to ferment for several months.
Rakfisk is celebrated at festivals across Norway in the fall. Locals enjoy it spread on flatbreads with sour cream to balance its saltiness, and with red onion slices to complement its surprisingly delicate piquancy. Its strong aroma is well-known, and aquavit is a favored accompaniment to balance the intense flavors of this traditional food in Norway.
Multer and Multekrem: Cloudberries, Arctic Gold
Berries are highly valued in Scandinavian cuisine due to the short summer growing season. Tyttebær, or lingonberries, with their cranberry-like tartness, are often served with reindeer or lamb dishes.
However, multer, or cloudberries, are a true Norwegian food treasure. These large, apricot-colored berries, related to raspberries but with a sharper taste, grow in marshy areas. Difficult to cultivate, cloudberry locations are closely guarded in Norway.
While delicious as jam, cloudberries reach their peak in multekrem. This divine Christmas dessert features cloudberries folded into vanilla-infused whipped cream, a truly special treat representing the sweeter side of food in Norway.
Fårikål: Norway’s National Dish
Fårikål, Norway’s national dish, celebrates Norwegian free-range sheep. These sheep graze freely, their varied diet enriching the flavor of their meat.
Fårikål’s recipe is simple: slow-cooked mutton and cabbage stew, seasoned with black peppercorns, served with boiled potatoes and lingonberry sauce.
Traditionally enjoyed as temperatures drop, Norwegians celebrate Fårikål Feast Day on the last Thursday of September. While prevalent in western Norway, excellent Fårikål can also be found in Oslo restaurants specializing in classic Norwegian cuisine, making it a must-try for anyone exploring food in Norway.
Lefse: Norway’s Versatile Flatbread
Lefse, a traditional Norwegian flatbread, resembles a soft pancake made from flour, potatoes, butter, and cream. Despite the simple ingredients, lefse recipes vary across regions, with each area claiming to make the “true” lefse.
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, cross-country skiers often carry lefse with butter as a snack, the Norwegian equivalent of trail mix, highlighting its practicality and widespread appeal in food in Norway.
Pinnekjøtt: Steamed Ribs for Festive Occasions
Pinnekjøtt, meaning “stick meat,” is not a kebab but salt-cured lamb ribs, air-dried and steamed over birch twigs (giving it the “stick” reference).
A Christmas Eve favorite, competing with ribbe (roasted pork belly), pinnekjøtt is rich and salty, balanced by mashed swede. Served alongside lutefisk, sausages, and roast ham, and washed down with Gløgg (Norwegian mulled wine), it completes a festive Norwegian meal, showcasing the rich traditions of food in Norway during holidays.
Smalahove: Sheep’s Head for the Intrepid Eater
Cameras ready: Smalahove is a sheep’s head served whole. This rustic delicacy reflects the historical necessity of nose-to-tail eating, especially in western Norway. It represents Norwegian cuisine at its most pragmatic.
Smalahove is smoked and salted, then boiled for hours. Traditionally, it’s paired with homebrew. Today, craft beers like Aegir’s Ratatosk Double IPA can complement it.
The most prized parts are said to be around the eyes and ears. While the brain is less commonly served intact now, be prepared if you are offered a spoon, as it might still be included, representing a truly unique and historic aspect of food in Norway.
Finnbiff: Sautéed Reindeer, A Taste of the Arctic North
Northern Norway, a rugged Arctic wilderness, is home to reindeer and the indigenous Sami people. Reindeer meat is prevalent in northern menus and found throughout Norway.
While the Sami utilize all parts of the reindeer, finnbiff, or sautéed reindeer, is common. Cooked in butter or reindeer fat until tender, finnbiff is served in a creamy gravy with mashed lingonberries.
Autumn hunting season brings a variety of game to Norwegian menus. Norwegians excel at preparing game meats, so explore menus for moose, venison, or grouse, experiencing the diverse range of food in Norway.
Kumla: Hearty Potato Dumplings
Kumla, potato dumplings, embodies the hearty, calorie-rich cuisine of alpine regions, designed to sustain farm workers.
Recipes, often family heirlooms, involve mashed potato and flour dumplings simmered in a mutton or pork stock. Brown butter sauce or melted brunost is often drizzled on top.
Variations exist, some with bacon in the center. Flåm’s raspeballer (a type of kumla), paired with pinnekjøtt and Aegir IPA, is a local favorite. Kumla is a common mid-week special across Norway, offering a taste of comforting, traditional food in Norway.
Krumkake: Delicate Waffle Cones
Krumkake, Norway’s “bent cake,” is a delicate, decorative waffle cone.
Pressed in a griddle with heart or flower patterns, the thin cone is shaped around a wooden spindle and filled with whipped cream. Widely available, Stavanger’s Vaaland Dampbakeri & Conditori, perfecting krumkake for over a century, is a prime example of Norwegian pastry expertise.
Norwegians also love heart-shaped waffles, served crisp and chewy with jam and cream, showcasing the delightful range of sweet food in Norway.
Aquavit: Norway’s “Water of Life”
Aquavit, Norway’s national drink, “water of life,” is oak-aged vodka infused with botanicals. Dill or caraway are essential, with regional variations adding spices and herbs.
A cornerstone of Norwegian gastronomy since the 15th century, aquavit remains central to Scandinavian gatherings. Served chilled in elegant glasses, its dry, often citrusy flavor pairs wonderfully with rokt las, cutting through the smoky richness. Skål!
Experience these delicious dishes and more on a cruise to Norway’s stunning fjords. Browse cruise itineraries online or call a vacation specialist. Embark on a culinary adventure and discover the rich tapestry of food in Norway.
