From the freshest seafood to world-class wild game. Locals claim that food from Arctic nature has a richer, more delicious taste.
In this Arctic fairyland, reindeer roam freely across endless pastures and snow-covered mountain plateaus ...
... and every winter, the world-famous skrei, the wandering Atlantic cod, comes home to spawn.
"One might think that areas north of the Arctic Circle are inhospitable in many ways, yet their ingredients are pure and very fresh, and taste good."
Gunnar Jensen, Head Chef at Mathallen in Tromsø
Come join us inside the Arctic kitchen!
If you consider yourself a true foodie, there are some unique delicacies in Northern Norway you simply must sample, fresh and close to the source.
Head Chef at Mathallen in Tromsø, Gunnar Jensen, has worked as a chef for over 20 years, most of them in Tromsø.
"I become inspired by good tastes and good stories. For me, it's all about taking a story or an emotion, whether my own or someone else's, and attempting to express it on the plate. Some of the dishes I have on the menu at Mathallen are based on foods I tasted as a child or that my grandfather from Lofoten used to eat," says Gunnar.
It's a no-brainer that the fresher the fish, the better the taste! At most seafood restaurants in Northern Norway, if you ask for the catch of the day, you will be in for a real treat! For excellent budget options, ask for traditional Norwegian fiskesuppe (fish soup) or bacalao, a tasty tomato based stew with vegetables and klippfisk (clipfish - dried and salted cod).
It is also extremely popular to travel to Northern Norway to go fishing yourself. Hire a boat or join experienced fishermen out on the open sea, or look for good fishing spots in the wilderness. There are equally great freshwater fishing options, with many rivers and lakes where you can fish for salmon, trout, Arctic char, pike, and perch under the midnight sun.
Sea urchins, clams, mussels, scallops, prawns, lobsters – the sea is full of culinary treasures that can soon end up on your plate. At Lofoten Seaweed, you can also sample sustainable superfoods from the Arctic waters of the Lofoten archipelago, including wild-harvested truffle and nori seaweed, sugar kelp and winged kelp.
Have you tasted tørrfisk (stockfish) before? It's a type of dried fish, usually made from skrei.
It's produced on a large scale In Northern Norway, due to its climate — not too cold and not too hot — and its perfect mix of sun, wind, snow, and rain.
It's one of Norway's oldest exports. Stockfish originating from Lofoten is a unique quality product, and has been granted Protected Geographical Indication (PGI) status.
"It's said that there are only two things in Europe that have a longer history than stockfish when it comes to food and drink, and those are wine and olive oil".
Svein-Ingvar Bjørndal, theatre chef at Vertshuset Skarven
At Vertshuset Skarven in Tromsø, stockfish has been on the menu for 27 years, and is served in the traditional way with carrot stew and crispy bacon, and grilled in garlic butter.
Here, the stockfish has been diluted before being cooked and prepared as part of a meal.
You can also try stockfish grilled, baked, and even as topping on pizza. Many also enjoys it as a salty snack – like crisps!
Over the centuries, several varieties of dried fish have been developed, such as boknafisk (unsalted), klippfisk (salted) and lutefisk (soaked in lye, giving it a jelly-like texture).
Norwegians are also very fond of sild (herring), which is very common in Northern Norway. We eat it in a variety of ways: fresh, smoked, salted, and pickled.
Freshly caught king crab is some of the very best seafood you can get on your plate, and has become increasingly common throughout the north.
It is usually served au naturel, with melted butter and chives.
Check out this expert technique.
It's even cooler if you catch it yourself!
Join a king crab safari at Kirkenes, Honningsvåg, the North Cape, Alta, or Tromsø.
Few chefs bring as much of nature into the kitchen as Scandinavia's indigenous group, the Sami people. Traditional Sami food is based on local ingredients like fish, game, reindeer, berries and herbs. In addition, they often use some less traditional ingredients for cooking.
"I use blood and deep-fried reindeer lichen in my cooking. Blood sausage is a traditional food and reindeer lichen is a local ingredient," explains chef Martin Jönsson.
He has become a well-known name in Scandinavia and is the head chef at Linken Restaurant & Bar in Narvik. There, you can indulge in dishes based on traditional Sami food with a modern twist. The menu contains locally-sourced ingredients like fish and game.
"I like working with fish, and we use a lot of char. The menu varies according to the season," he explains.
Have you ever tasted reindeer meat? Its wild, tasty mountain aroma is unmistakable. The Sami traditionally use reindeer in almost every part of their everyday life, from meat for cooking, to fur and hides for clothes and shoes.
This exclusive meat is a starting point for many traditional Sami dishes, of which bidos is one of the most famous. Bidos is a traditional soup made with carrots, potatoes, and slow-cooked reindeer meat, and is typically served at Sami weddings and other celebrations.
Reindeer is also often served at the very best Arctic restaurants in the region, where you can sample reindeer carpaccio and soft tenderloin, among others. But reindeer is not the only Arctic treat for meat lovers...
You can have lamb almost anywhere in the world, but only exclusive Lofotlam comes from Lofoten in Northern Norway. The combination good breeding and nutritious grazing on steep mountain sides, means that the lambs' fat is marbled into the meat. This gives Lofoten lamb its unique tenderness and distinctive aroma.
The same goes for Lyngenlam, which grazes in the high mountains on the Lyngen Peninsula. Both Lofotlam and Lyngenlam are officially certified as unique delicacies by Norway, and have Norwegian protected geographical indication certification.
Growing fruit and vegetables in the Arctic is an extreme form of agriculture. However, the struggle is worth it, as it provides chefs in Northern Norway with an abundance of exceptional ingredients. Round the clock daylight in the middle of summer compensates for the long and harsh winters north of the Arctic Circle.
"The midnight sun has a positive effect when it comes to growing fruits, vegetables and berries. Potatoes and root vegetables are extra tasty, and strawberries that have ripened under the midnight sun are especially delicious," says Gunnar Jensen at Mathallen.
Cloudberry picking has a strong tradition in Northern Norway, where the berries are especially abundant. The golden berry makes a delicious jam, and a very tasty dessert: multekrem (cloudberry cream).
Just remember that the only place in Norway where you are not permitted to pick wild cloudberries is on clearly marked private land in Northern Norway.
Do you have a sweet tooth? Try Kvæfjordkake, a cake from Kvæfjord that is so good that some just call it "the world's best cake". It has also been named our national cake! Or share a piece of Møsbrømlefse, a well-known sweet treat from the Bodø/Salten area.
Protected geographical indication (PGI) is a European certification scheme for products that have a close link to a specific geographical area as well as traditional local specialities. Norway has its own national scheme in addition to the EU scheme.
The purpose of certification is to increase innovation and product ranges by stimulating regional and local food production.
The following products from Northern Norway are certified in Norway: Tørrfisk from Lofoten, Lyngenlam lamb, Lofotlam lamb, Gulløye potatoes from Northern Norway, Målselvnepe turnips from Northern Norway and Ishavsrøye Vesterålen, Arctic char.
Although many of the best restaurants are found in the cities, there are also some outstanding places in more remote areas, which are well worth the trip.
Sample a taste of the wild Finnmark plateau in rustic surroundings at Trasti & Trine in Alta.
And keep an open mind! A gourmet restaurant experience in Northern Norway can be somewhat different from anything you have experienced before.
At Kvitnes Farm, you will be given warm woollen socks to wear and be served a world-class meal.
Are you ready for an Arctic food adventure?
These outstanding restaurants are a worthy destination in their own right.
Get a taste of Arctic nature – in the middle of the city.
Combine your culinary journey with some fantastic nature experiences in the Arctic.
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Make traditional Norwegian waffles, kjøttkaker, or other Norwegian culinary delights.
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