Norwegian Food offers a unique and flavorful experience, deeply intertwined with the nation’s dramatic landscapes and rich history. From the bountiful seafood harvested from its extensive coastline and deep fjords to innovative preservation techniques born from rugged terrain and short summers, Norwegian cuisine is a testament to resourcefulness and tradition. With every bite of succulent seafood, tangy pickles, or dill-infused dishes, you’re tasting a culinary heritage that stretches back centuries, even to the Vikings.
Norway’s connection to the ocean is undeniable. Fishing villages, clinging to fjord shorelines, paint a picture of a life sustained by the sea. Today, Norway stands as the world’s second-largest seafood exporter, its influence on global seafood markets is significant. While modern Norwegian cuisine embraces innovation, particularly in acclaimed restaurants like Oslo’s Maaemo, a three-Michelin-starred establishment, it remains firmly anchored in its historical roots.
Read: An Insider’s Guide to Alesund, Norway
Beyond the sea, Norway’s mountainous terrain, with a mere 3% arable land, has fostered culinary creativity. Preservation methods like smoking, air-drying, and fermentation are not just techniques; they are the cornerstones of distinctive Norwegian flavors. Venture into Norway’s wild north, the Sami heartland, and you might encounter the exquisite tenderness of reindeer steak, a true taste of the Arctic.
Ancient culinary practices, umami-rich flavors, and a vibrant history – all are integral to the Norwegian food experience. Complement your meal with a local craft beer or a glass of aquavit for a truly immersive taste of Norway.
Here are some iconic Norwegian dishes that you should try:
Brunost: Norway’s Unique Brown Cheese
Cheese is a breakfast staple across Europe, and Norway is no exception, from Oslo in the south to Tromsø in the Arctic Circle. Among the array of cheeses, brunost, or “brown cheese,” stands out. Its tan-brown hue and cube-like form often catch the eye.
Brunost is a whey-based cheese with a fudge-like texture and a distinctive savory caramel flavor. This unique taste comes from the caramelization of milk sugars during its production. It’s a national favorite, enjoyed at breakfast or generously spread on heart-shaped waffles.
While brunost, along with Jarlsberg, a popular cheese in Norwegian lunchboxes, was once considered the epitome of Norwegian cheese, the landscape has dramatically changed. A resurgence in farmhouse cheesemaking has propelled Norway onto the global stage, winning two World Cheese Awards in just four years. Norwegian food is now gaining international recognition for its quality and innovation.
Farms like Herdalssetra Mountain Summer Farm, nestled in the breathtaking Geirangerfjord, often welcome visitors to witness the cheesemaking process firsthand and, of course, sample their artisanal cheeses.
Must-try Norwegian cheeses include:
- 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 robust, “old cheese” with roots in the Viking era.
- Pultost: A spreadable cheese made from soured milk, flavored with caraway seeds.
Rokt Laks and Gravlaks: Exploring Norwegian Salmon
As you cruise through a Norwegian fjord, amidst towering cliffs and soaring eagles, you might miss the salmon farms dotting the water’s surface. Norway is a leading exporter of both farmed and wild salmon, and the finest quality remains within the country for locals and visitors to savor. You’ll find this delicate, pink-fleshed fish served fresh in bustling harborside markets, grilled on boats, or featured in upscale dining establishments.
Rokt laks, or smoked salmon, is a familiar delight. Smoking, alongside fermentation and air-drying, reflects Norway’s time-honored preservation methods, dating back to the Viking age.
Gravlaks, another popular preparation, involves dry-curing salmon with dill, peppercorns, salt, and sugar. This results in a flavorful cured salmon, often served thinly sliced on open-faced sandwiches with sour cream, or alongside potatoes and a tangy mustard sauce – quintessential Norwegian food pairings.
Kjøttboller and Kjøttkaker: Norwegian Meatballs
Similar to Swedish meatballs, Norwegian kjøttboller distinguish themselves with the addition of ginger or nutmeg, or sometimes both. Once a dish reserved for the wealthy who possessed meat grinders, this savory 18th-century recipe has become a beloved weeknight meal for Norwegians.
Kjøttboller are simmered in a rich gravy and typically served with mashed peas or creamed cabbage, often brightened with a touch of sweet and tart lingonberries. For a heartier option, try kjøttkaker, larger, slider-sized versions of kjøttboller, perfect after a brisk hike to a scenic viewpoint.
Sursild: Pickled Herring with a Tang
Herring, abundant in Norway’s frigid waters, faces threats from fishermen and orcas alike. Sursild, or pickled herring, is perhaps the most renowned Norwegian food preparation of this popular fish. The herring is salted and then pickled in a mixture of vinegar, onions, and spices.
Often enjoyed at breakfast, sursild’s sweet and sour tang provides an invigorating start to the day, much like a strong espresso. It’s also a delightful addition to lunch salads, especially when sprinkled with fresh dill. Explore the various marinades available, each offering a unique twist on the classic umami flavor of pickled herring.
Tørrfisk and Lutefisk: Cod, Dried and Transformed
Norwegian cod, prized for its delicate flavor and flaky texture, is highly sought after. The migratory skrei, or Arctic cod, is so important that it is the focus of the World Cod Fishing Championship near Norway’s Lofoten Islands. Restaurants like Fisketorget in Stavanger offer incredibly fresh cod, caught the very morning you might be enjoying it for lunch.
Tørrfisk, or stockfish, is a nationally cherished way to enjoy cod. You’ll often see wooden A-frame racks along the coast, used for air-drying the fish. After drying and quality grading, this mild, crunchy fish is enjoyed as a snack, in stockfish ice cream (a more modern and unusual preparation), or as the base for lutefisk.
Lutefisk, a Christmas dinner tradition, is made by rehydrating stockfish in lye. This dish, a favorite of medieval Norwegian royalty, has a mild flavor and a distinctive springy texture after the lye is removed and the fish is cooked. Lutefisk is often served with a peppery white sauce or sweetened with golden syrup to enhance its flavor.
Rakfisk: Fermented Trout for the Adventurous Palate
Rakfisk, a fermented freshwater trout, is a delicacy revered by Norwegian food enthusiasts. Salted trout fillets are layered and pressed 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 the saltiness, and with red onion slices to complement its surprisingly delicate piquancy. Due to its strong aroma, aquavit is a favored accompaniment.
Multer and Multekrem: Cloudberries, Norway’s Arctic Gold
Berries hold a special place in Scandinavian cuisine, particularly given the short summers. Tyttebær, or lingonberries, offer a tart flavor similar to cranberries and are often served with reindeer or lamb dishes.
However, multer, or cloudberries, are a true Norwegian food treasure. These apricot-colored berries, resembling a slightly tart raspberry, grow in marshy areas. Difficult to cultivate, cloudberry patches are closely guarded in Norway, much like truffle locations in Italy. They are often referred to as “Arctic gold.”
While delicious as jam, cloudberries reach their peak in multekrem. This heavenly Christmas dessert features cloudberries folded into vanilla-infused whipped cream – a truly exquisite Norwegian food experience.
Fårikål: Norway’s National Dish
Fårikål, Norway’s national dish, celebrates Norwegian free-range sheep. These sheep graze on diverse herbs and plants, which imparts unique flavor and tenderness to their meat.
The fårikål recipe is simple: mutton and cabbage stew, slow-cooked on the bone with black peppercorns, served with boiled potatoes and lingonberry sauce.
Norwegians celebrate Fårikål Feast Day on the last Thursday of September as temperatures cool down. While prevalent in western Norway, excellent fårikål can be found in Oslo restaurants specializing in classic Norwegian cuisine.
Lefse: Norway’s Versatile Flatbread
Lefse, Norway’s traditional flatbread, is a soft, pancake-like creation made from flour, potatoes, butter, and cream. Despite the simple ingredients, lefse recipes vary across fjords, with each region claiming to make the “true” lefse.
Like other flatbreads, lefse is a neutral base for various flavors. Enjoy it sweet with cinnamon, sugar, and lingonberry jam, or savory with smoked salmon and sour cream.
In winter, skiers often carry lefse filled with butter for a snack – the Norwegian equivalent of trail mix, highlighting the practicality of Norwegian food traditions.
Pinnekjøtt: Steamed Lamb Ribs for Festive Occasions
Pinnekjøtt, meaning “stick meat,” is not a kebab, but rather salt-cured lamb ribs, air-dried and then steamed over birch twigs, giving it a distinctive smoky flavor.
A Christmas Eve favorite, competing with ribbe (roasted pork belly), pinnekjøtt is rich and salty, balanced by mashed swede. A festive Norwegian food spread might also include lutefisk, sausages, roast ham, and Gløgg (Norwegian mulled wine) for a complete holiday meal.
Smalahove: A Traditional (and Daring) Dish
Cameras ready: Smalahove is a sheep’s head served whole. This rustic delicacy reflects the historical necessity of nose-to-tail eating, particularly in western Norway. It’s Norwegian cuisine at its most pragmatic and traditional.
Smalahove is smoked and salted, then boiled for hours. Historically, it was paired with homebrew. 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 now, be prepared if you are offered a spoon! Smalahove offers a truly unique and adventurous Norwegian food experience.
Finnbiff: Reindeer Sauté, A Taste of the Arctic North
Northern Norway, reaching into the Arctic Circle, is home to reindeer herders and vast wilderness. Reindeer meat is prevalent in northern menus and found throughout Norway.
While the Sami people utilize all parts of the reindeer, finnbiff, or sautéed reindeer, is a common preparation. Tender finnbiff is cooked in butter or reindeer fat and served in a creamy gravy with a dollop of lingonberries.
Autumn hunting season brings a variety of game to Norwegian menus. Look for moose, venison, and grouse, prepared with expertise that highlights the best of these meats, offering a taste of wild Norwegian food.
Kumla (Raspeballer): Hearty Potato Dumplings
Kumla, also known as raspeballer in some regions, are hearty potato dumplings, designed to provide energy for hardworking farmhands. Reflecting a high-calorie, restorative culinary philosophy similar to Alpine cuisine, kumla is Norwegian comfort food at its finest.
Recipes, often passed down through families, typically involve mashed potato and flour dumplings simmered in a broth made from mutton or pork. Brown butter sauce or melted brunost is often drizzled on top.
Variations exist, some including bacon in the dumpling’s center. Flåm’s raspeballer are particularly renowned, especially when paired with pinnekjøtt and a local IPA from Aegir brewery. Look for kumla as a midweek special in restaurants across Norway, a true taste of everyday Norwegian food.
Krumkake: Delicate Waffle Cones
Krumkake, or “bent cake,” are delicate, thin waffle cones, arguably the prettiest you’ll ever encounter in Norwegian food.
Pressed in patterned griddles that imprint hearts or flowers, krumkake are molded around a wooden spindle and filled with whipped cream. Found throughout Norway, try them at Stavanger’s Vaaland Dampbakeri & Conditori, perfecting these treats for over a century.
Norwegians also love straight-up waffles, heart-shaped, crisp, chewy, and topped with jam and cream – a simple yet delightful Norwegian food treat.
Aquavit: Norway’s “Water of Life”
Aquavit, Norway’s national drink, translates to “water of life.” It is essentially an oak-aged vodka infused with botanicals. Dill or caraway are essential, with regional and culinary variations adding spices and herbs.
A cornerstone of Norwegian gastronomy since the 15th century, aquavit is central to Scandinavian gatherings. Served in elegant glasses, this clear, cold spirit pairs perfectly with rokt laks, its dry, often citrusy flavor cutting through the richness of the smoked salmon. Skål!
Experience these delicious dishes and more on a cruise to Norway’s breathtaking fjords. Explore cruise itineraries online or contact a vacation specialist.
