Arctic cuisine
Fresh from Northern Norway
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.
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.
Delicious!
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.
Why not impress your friends by cooking it yourself at home?
You can find a wonderful recipe for king crab and lots of other dishes in The Norwegian Cookbook.
It's even cooler if you catch it yourself!
Join a king crab safari at Kirkenes, Honningsvåg, the North Cape, Alta, or Tromsø.
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?