Food and drink

The quiet culinary revolution

The change in attitude towards Norway’s food traditions has been formidable in the past few years. Today we are celebrating what is uniquely Norwegian in modern and untraditional ways.

When it comes to food and drink in Norway, a culinary revolution has quietly taken place in the last few years. In particular have both restaurants and ordinary kitchens seen a rise in local and organic food. This has a lot to do with the general increase in prosperity and willingness to spend money on high quality products, but also with a new-found pride in Norwegian food traditions and ingredients.

What really characterizes Norwegian cooking is to a large degree found in our rather unique agricultural customs: Sheep and goats that graze in outlying pastures along the coast and in the mountains. A cold and largely unpolluted climate ideal for growing fruit, berries and vegetables without extensive use of pesticides. Modest farms and smallholdings that produce milk, cheese and beef in healthy environments, virtually disease-free and subjected to strict laws and regulations when it comes to animal welfare. And of course the extensive coastline with long and rich seafood traditions.

The hard work to install pride in all levels of the food chain has given immediate results. Local products are seeing increased market shares in supermarkets, while new, small-scale producers of commodities such as cheese, honey, pastries and ecologically produced meats are popping up all over the country. Not to mention the hundreds of microbreweries experimenting with different styles and recipes for beer. And as Norway is amongst the world’s top three coffee consuming countries, it’s not so strange that we are constantly trying to brew the best coffees on the planet.

At the same time, Norwegian chefs have obtained a reputation worldwide, with several wins and podium finishes in the international cooking competition Bocuse d’Or. And in 2016, Maaemo became the first Norwegian restaurant to get three out of three possible stars in the Michelin guide.

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The Norwegian cuisine

Local quality grains and vegetables, lamb and cured meats, wild berries, and of course the all-important fish are staples of the Norwegian kitchen.

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First-class seafood

Around the world, millions of people are regularly enjoying seafood originating from the Norwegian coast. But nothing beats the taste and texture of a fish that has just been caught from the cold and clear waters.

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Top 5 food festivals

From street food festivals to seafood and other local specialities, food festivals have become an increasingly popular phenomenon in Norway. See our food festival calendar to find a festival where you are going.

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Restaurants

A feast of flavours awaits in Norway’s restaurant. Here you will find many different varieties, from seafood restaurants with local ingredients to exquisite tastes originating from all over the world.

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Norway’s weird and wonderful food

Some Norwegian food traditions may look strange and sound crazy, but the taste of national treasures such as smalahove, lutefisk and aquavit is as unique as it is delicious.

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Meet the star chefs

Whilst a meal should speak for itself, Norwegian star chefs also finally open up to talk about their secrets. Here they hint about why the culinary world is looking to the distinct flavours of Norway.

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Local food the Norwegian way

Dinner is served at Hotel Union in Geiranger.
Photo: Tina Stafrèn / Visitnorway.com

Local food on a plate in Harstad.
Photo: Benjamin A. Ward / Visitnorway.com

Rakfisk in Fagernes.
Photo: Cathrine Dokken / Norsk Rakfiskfestival

Bundle of fresh carrots in Harstad.
Photo: Benjamin A. Ward / Visitnorway.com

A stone platter with smoked salmon and other food

The rise in use of organic food has been an important political target in Norway, and in the last few years sustainable food consumption has gotten a big breakthrough.

In addition, the word “kortreist” (literally “short-travelled”) has found its way into Norwegian cooking dictionaries. The word implies producing and consuming more local foods that don’t rely heavily on emission-inducing transport.

Many of the local producers combine ancient Norwegian food traditions with new scientific methods for developing the products in a safe environment.

The products can be bought locally, or through the large supermarket chains that are focusing more and more on higher quality products from local producers.

Many Norwegians also take pride in cooking from what they harvest themselves. During summer and autumn, the forests are brimming with fresh, wild berries and tasty mushrooms, and harvesting them is seen as a recreational activity.

Get ready for a culinary break

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Table tales from Norway

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Norway – the most awarded country in Bocuse d’Or

With Christian André Pettersen’s bronze from Bocuse d’Or 2019, Norway is now the country with the highest number of medals from the world’s most renowned gastronomic competition – even more than France!

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How an Oslo restaurant got its three Michelin stars

The world’s northernmost three star Michelin restaurant Maaemo is chef Esben Holmboe Bang’s successful interpretation of Norwegian food traditions.

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