Norwegian cuisine

With its dramatic and 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, clams and shellfish. 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 or stockfish, and clipfish, both made of Arctic cod, called skrei, have been a major export for centuries, and have more recently been joined by a thriving industry in farmed salmon.

Let's not forget the king of Norwegian seafood — the king crab. Although these delicious crabs are available around the world, if you travel to Northern Norway, you can feast on them when they are freshly caught. Come join us insidethe Arctic kitchen and have a taste of Lofoten with rising culinary star Mymint!

Game on!

A lot of wonderful food also come from the forests and the mountains. From moose to reindeer and deer – Norwegian game is world-class, according to master chef Arne Brimi. Enjoy it accompanied by mushrooms, lingonberries, and other treats from the forest.

Autumn is hunting season in Norway, when game is served in both restaurants and Norwegian homes. But you can sample it all year. Here are three delicious Norwegian specialities you should try:

1. MOOSE. Moose meat is a delicacy, with a taste that is frequently compared to venison. The meat is often served as a steak, in a stew, or as moose patties.

2. REINDEER. Northern Norway is home to as many as 250,000 reindeer. The indigenous Sami people are especially known for reindeer herding, and bidos, reindeer stew, is the Sami national dish. But reindeer dishes are also common in the mountainous areas further south. The meat is lean and delicious.

3. DEER. The deer population has surpassed the moose population in Norwegian forests. Deer is frequently served as steak, but can also be smoked, dried, or cured.

Fresh from the farm

With so many wild and grazing animals, you’re almost never alone in Norwegian nature.

Lamb or mutton 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. In autumn, you should try theFårikål, lamb stew with cabbage, Norway's national dish!

Another thing to try is fenalår, thin slices of traditional Norwegian cured meat made from salted and dried leg of lamb. Like Serrano and Parma ham, 'Fenalår from Norway' is also a Protected Geographical Indication (PGI).

Norwegian goats and cattle also enjoy long summer holidays outdoors (by law!). In addition, Norwegian livestock is not given antibiotics, unless an animal is sick.

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 very long traditions in Norway.

To sample the best ingredients Norway has to offer, you need to head to the Norwegian countryside. Visit a cosy Norwegian farm or summer mountain farm, and see where the food comes from. Enjoy traditional farm food likerømmegrøt(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 (with a stronger taste). 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 regularly 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 fresh 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 see how they make award-winning 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.