The hunger for traditional Norwegian food has unusual good preconditions in this wildly varied country with one of the world’s longest coastlines. Norway is known for wild nature, lots of space, and deep fjords with cold, clean water. Perhaps unsurprisingly, catching and preparing top-quality fish has always been a big part of Norwegian culture. For ages past, dried cod was the big export – now it is fresh salmon and arctic cod. Read more about Norwegian first-class seafood.
You will find many of these fresh ingredients in the everyday Norwegian kitchen, and with so many goodies at our disposal, it’s not surprising that the new big trend is to prepare our meals from scratch. In addition, the Norwegian love for coffee has been reinvented by local coffee brewers and baristas with international awards on their walls.
Norwegian lamb is especially tender and juicy, due to the fact that most of the animals graze in outlying pastures, with vast expanses of untouched nature, clean running water, and protein-rich vegetation consisting of different herbs.
In addition, the lamb and sheep make an invaluable contribution to the Norwegian cultural landscape when grazing, as they keep the vegetation in check and thereby maintain natural diversity.
An important principle for sustainable meat production is that the whole animal should be exploited after being slaughtered, and a lot of Norwegian lamb and sheep delicacies are made from more peculiar parts of the animal.
The Fenalår from Norway is now a geographically protected name for the slow-cured lamb’s leg, based on Norway’s long history of hanging mutton legs to dry in mountain air to preserve meat for use during the winter.
If you’re really lucky (and a bit courageous), you will get to taste a sheep’s head. The dish is called “smalahove” in Norwegian, and is considered a delicacy in certain parts of the country.
Take home some typical tastes that will make the holiday feeling last longer.
“Røkelaks” (smoked salmon)
Invest in a whole fish or simply go for delicately packed and convenient slices. Top of your purchase with some specially made mustard sauce.
This fish species is known to taste a bit sweeter than salmon. If you’re really brave, you can try some partially fermented trout as well.
“Brunost” (brown cheese)
Take home this sweet, brown goat cheese, and you’re taking home a bit of our national soul. Obligatory gear is the Norwegian style cheese slicer, a beautiful tool found in most kitchens in the country.
Even an everyday flavour like salt can be turned into something quite interesting and healthy when it’s extracted from seaweed.
Herring comes in increasingly many variations, with a myriad of marinades and flavours.
A dried and crispy form of bread, far thinner than even the most fancy laptop, and most often sold in a protective carton. Delicious with soups, stews, or topped with cured meats and sour cream.
A traditional soft flat bread of flour, potatoes, milk and butter, and made by the help of traditional tools.
International professional competitions rank Norwegian coffee breweries amongst the best in the world.
Waffle mix and waffle iron
Waffles are the core of Norwegian cosiness.
Homemade jam (syltetøy)
Sweeten your homecoming with jam from the country of untouched nature.
Autumn is hunting season in Norway, and game is often served both in restaurants and Norwegian homes. Here are four Norwegian specialities you should try.
1. MOOSE. Moose meat is a delicacy when prepared correctly, and the taste is often compared to venison or elk.
2. REINDEER. Located in the far north are more than 250,000 reindeer. The indigenous Sami people are especially known for reindeer herding. The meat is lean and delicious.
3. DEER. The deer population has outgrown the moose in Norwegian forests. Deer is often served as steak, but can also be smoked, dried or cured.
4. GROUSE. The grouse is the most sought-after bird for hunters in Norway. The breast of young grouse is tender, with a mild gamey taste. The legs and the rest of the bird have a more intense flavour.
Norway is known for a select few inventions, and the ostehøvel, meaning cheese slicer, is amongst the most prominent ones. It was invented by Thor Bjørklund in the 1920s, in case you wondered.
The most famous cheese in Norway has traditionally been the brunost, or the brown cheese – caramelised whey cheese, quite similar to fudge. Norwegians normally eat it on high-quality bread, or on Norwegian waffles, preferably found at one of the warm, wooden cabins near popular cross-country ski tracks, or at much-visited mountain peaks. It’s not for everyone, however, and many foreigners try it only once.
But the last few years, the most interesting Norwegian cheesemongers have made a much greater variety of products – everything from camembert, blue cheese, chevre and brie to traditional products such as gamalost and pultost. Again, the clean and cold Norwegian surroundings provide the perfect platform for producing goat and cow milk of high quality. Today, you can find more than 150 small-scale cheese makers, spread from the south of Norway to Finnmark in the north. Several of them are run by young and ambitious cheese makers who are eager to experiment with techniques, spices and ripening.
We Norwegians are serious about our Christmas traditions. However, there are a lot of competing local varieties when it comes to the preferred festive foods. Here are some of the most common dishes during the Yuletide:
Roasted pork belly, usually served with sauerkraut and boiled potatoes, Christmas sausages, meatballs and gravy. Eaten by six out of ten households, mainly in Trøndelag and Eastern Norway.
Salted, dried, and sometimes smoked lamb ribs. These were traditionally steamed over birch branches – hence the name (“Pinnekjøtt” translates loosely to “stick meat”). Norwegians’ second most popular choice on Christmas Eve, particularly amongst people on the West Coast.
Stockfish that has been lying in water and lye (a way to preserve fish in the old days), then cooked in the oven. Typically accompanied by potatoes, bacon, pea stew, and mustard.
A dessert made of cloudberries and whipped cream.
Tradition dictates that seven different kinds of Christmas biscuits and/or cookies should feature on the table at Christmas, and that they all should be home-baked. The pepperkake (gingerbread cookies) is arguably the most popular of them.
Norway’s national drink. A potato-based spirit flavoured with herbs such as caraway seeds, anise, dill, fennel and coriander. The preferred accompaniment to Christmas food.
The Norwegians’ take on mulled wine, but made with a syrupy mixture as opposed to a herbal blend, with dried almonds and raisins added for taste.
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