Cured and seasoned leg of a lamb.
Salted and dried, and sometimes smoked, lamb's ribs which are usually steamed over birch branches. Served with sausages and mashed potatoes and swedes. A typical Christmas dish.
Dessert made of cloudberries and whipped cream.
Lamb simmered with cabbage and whole peppercorns. A typical autumn dish.
Lamb's head. The meat is salted, sometimes smoked, and dried. It is then boiled and served with mashed swedes and potatoes. You eat the whole thing, some people even eat the eyes. A traditional feast from Western Norway served during autumn and Christmas.
Stockfish is unsalted, dried fish. Cod is the most common fish used in the production of stockfish, whilst other white fish, such as pollack, haddock and ling, are used to a lesser degree.
Stockfish softened in water and lye, then cooked and sometimes grilled. Typical accompaniments are potatoes, bacon, mushy peas and mustard. Although the wobbly fish is traditionally the centre of Christmastime feasts, the season is getting longer as the dish enjoys greater popularity.
Norway’s long coastline and many fjords, with cold, clean water, make Norway one of the world’s biggest exporters of fish. Not only is there a lot of fish, it is also of very high quality. Fish grow more slowly in cold water and their flesh develops a firmer structure with more flavour than fish in warmer waters.
The Norwegian salmon’s distinct and delicate flavour makes it an excellent basis for attractive and tasty dishes, whilst at the same time satisfying the rigorous demands of the best chefs in the world.
Porridge made from natural sour cream. Served with butter, sugar and cinnamon.
Pølse i lompe
Hot dog in a thin "tortilla" made from flour and potatoes. Buy it from a kiosk, or buy them in a supermarket and have a barbeque.
Minced beef rolled into balls and then fried. Served with gravy, mushy peas and boiled potatoes. A typical every-day dinner.
Brown cheese with a sweet, yet somewhat sharp flavour with notes of caramel. It is traditionally cut into wafer thin slices with a cheeseslicer and eaten on bread, toast or crisp bread. The cheese is also used in sauces to go with game and venison, often together with juniper berries, and gives such sauces a more subtle, caramel taste.
Dry-cured salmon, marinated in salt, sugar and spices. The salmon is left to ferment.
Eat shrimps Norwegian style: Peel them yourself, pile them on white bread, squeeze fresh lemon juice and mayonnaise on top, and sprinkle with dill.
Norway's national drink. It is a potato-based spirit flavoured with herbs such as caraway seeds, anise, dill, fennel and coriander. The preferred accompaniment to Christmas food.
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