Norwegian cuisine

With its dramatically varied landscapes and one of the world’s longest coastlines, Norway boasts an abundance of healthy, fresh ingredients. You can sample them in both traditional recipes and modern variations dreamt up by Norway’s innovative and internationally renowned chefs.

In fact, Norway is the most-awarded country in Bocuse d´Or, one of the world's most prestigious culinary competitions.

First-class seafood

Millions of people around the world regularly enjoy seafood from Norway. Our country is known for its cold, clean waters, which provide the perfect habitat for countless species of fish. Inland Norway is home to hundreds of rivers and lakes, and the Norwegian coastline offers excellent deep-sea fishing.

Catching and preparing top-quality fish has always been a key part of Norwegian culture. Tørrfisk, dried cod, has been a major export for centuries, and has more recently been joined by a thriving industry in fresh salmon and the Arctic cod called skrei.

Let's not forget the king of Norwegian seafood — king crab. Although these delicious crabs are available around the world, if you travel to Northern Norway, you can enjoy them when they are freshly caught.

Come join us inside the Arctic kitchen and learn all about the unique culinary delicacies Northern Norway has to offer, from both land and sea.

Game on: four unique meats you should try

From grouse, to moose and deer – Norwegian game is world-class, according to master chef Arne Brimi.

The world's best meat and dairy products?

With so many wild and grazing animals, you’re almost never alone in Norwegian nature. Lamb is the main ingredient in many traditional dishes in Norway. Norwegian lamb meat is especially tender and juicy, since the lambs graze in vast expanses of untouched nature, with clean flowing water and rich vegetation. Norwegian goats and cattle also enjoy long outdoor summer holidays (by law!). In addition, livestock is not given antibiotics, unless an animal is sick.

Learn more about what makes Norwegian milk and meat some of the best in the world, and why Norwegian cows are unique.

From farm to fork

One of the best things about traditional Norwegian food is that it often travels straight from farm to fork in many places. Small-scale farming, often family-driven, has a very long tradition in Norway.

To sample the best ingredients Norway has to offer, you need to head for the Norwegian countryside. Visit a cosy Norwegian farm or summer mountain farm, and see where the food comes from. Enjoy traditional farm food like rømmegrøt (sour cream porridge), flatbread and cured meats. Many farms are situated in stunning cultural landscapes, so you can indulge your taste buds while enjoying the view!

Want some rural luxury? You can find traditional farms and manor houses throughout the country that have been converted to offer fashionable accommodation!

Tasty cheeses

The most famous cheese in Norway has traditionally been brunost, or sweet brown cheese – a caramelised whey cheese, similar to fudge, made with cow's milk or goat's milk. Norwegians often enjoy it on freshly baked bread or waffles.

In recent years, Norwegian cheesemaking has been booming, and Norwegian cheeses, including many blue cheeses and Gouda-style cheeses, are now winning prestigious international prizes.

Unique fruit villages

From award-winning cider producers in Hardanger, to the Gvarv Fruit Village in Telemark, Norway’s capital of apple production, Norwegian fruit and berries are in a league of their own. Long summer days, relatively low temperatures, and clean country air make ideal conditions for fruit and berries to grow and ripen slowly, giving them an extra sweet flavour.

Visit the charming fruit farms in the fjords and the valleys, to learn about and try your hand at picking fruit and making ciders. Join a course or a guided tour, participate in cider or beer tasting, stroll along picturesque fruit trails, and buy some jam to bring home.