20 of the Best Traditional Norwegian Foods to Try
When you come to Norway, you have to try the local cuisine. Whenever someone asks me “What is a traditional Norwegian food?” I have to explain that here food varies dramatically according to region and time of year.
The most traditional Norwegian foods are, understandably, found in Norwegian restaurants. They tend to be the most expensive options, but if you do your research you can find the same quality food in the fish market restaurants or the Norwegian cafes.
When we think traditional Norwegian food, our brain tends to go straight to seafood. It is true – Norway has a long history of fishing, and many farmers had to survive on fishing. Seafood remains an important part of Norwegian cuisine today, but due to its historical association of being a food for the poor, meat is seen as more of a luxury dish.
Sheep, lamb and pork are popular meats found in Norway. If you go north, you’ll find reindeer on the menu. In the rural parts of the country, you’ll find game meats. Meats were typically seen as high-end food and what you would more likely be served when visiting a Norwegian home. Still, Norwegians had to be thrifty and all of the animal was used. That’s why you’ll find questionable dishes below, but remember this is how people had to survive for a long period of time.
Most meat and fish dishes are accompanied with potatoes, carrots and other vegetables (according to season). Sauce is also an important ingredient, and there are a wide variety of Norwegian sauces that fit perfectly with different kinds of meat and seafood.
Norwegians didn’t get fridges in their households until the 1950s, and before then methods of preservation were crucial. Families salted and dried their own fish and meat, pickled their own fruit and vegetables, and did everything possible to make food survive through the winter. You’ll see examples of this below.
I’ve compiled a list of what I consider the most traditional Norwegian foods to try. When you come to Norway, be sure to try some of these. Pay attention to where in Norway you are and what season it is – if you check restaurants online keep in mind their menus are always seasonal.
In this article...
Found in Restaurants
Salmon
Recipe / Image Source
Homemade Gravlaks
Supermarket
- Smoked salmon can be found in restaurants or supermarkets
- Cooked salmon is found all over the country
Salmon is a staple of the Norwegian diet, and you can find it on menus practically all over the country.
Possibly the most Norwegian form of salmon is gravlaks. Gravlaks is salmon that has been cured in salt, sugar, and dill. You will find it on some breakfast buffets or as an appetiser on menus.
Smoked salmon can be bought in supermarkets, though I do see it on menus as an appetiser too.
If you order a salmon fillet from a restaurant, it will come with potatoes, seasonal vegetables, and a white sauce.
It’s worth nothing that most, if not all, Norwegian salmon is farmed.
Try it on Sushi!
I know, sushi is not a traditional Norwegian dish.
However.
The Norwegians claim to have invented salmon sushi. Fresh fish sushi is amazing in Norway and it’s very popular for people here to have for lunch or dinner. Norway is actually credited for popularising salmon sushi in Japan in the 1980s. At the time, the Asian country was resistant to raw salmon due to parasites associated with pacific salmon. After Norway’s Project Japan successfully introduced and promoted Atlantic salmon to Japan, and it has been a staple ever since.
Fårikål
- Norway’s national dish
- Stew with meat and potato
Fårikål is a stew that has been voted Norway’s national dish. It’s made from lamb meat and most of the animal is used – the shoulder, neck, ribs, and chops. The meat is cooked over a long time, and this makes the meat really tender. Cabbage is also put into the stew. After hours in the pot, it’s ready to eat.
The last Thursday of September is Norway’s national fårikål day. You’ll find it on Norwegian restaurant menus throughout autumn.
Stockfish
- Unsalted, dried fish from Northern Norway
Stockfish is the staple of North Norwegian cuisine. It’s cod that has been dried outdoors for several months. The tradition dates back to the 12th century, and for hundreds of years it was the main Norwegian export.
In restaurants you’ll find stockfish on the menu, especially in Northern Norway. The stockfish is rehydrated before cooking.
If you go into a supermarket in Northern Norway or the fish markets in Southern Norway, you’ll be able to find the stockfish still dry. But it whole or as a bag of chips!
You will also find cod (not dried – just fresh cod fillets) on many restaurant menus. The best I’ve ever had was at Enhjorningen in Bryggen. It’s pictured on the left.
Lutefisk
Recipe / Image Source
“Why We Keep Eating Lutefisk in Minnesota”
Buy Lutefisk (USA)
- Stockfish soaked in lye
- Traditional Christmas dish
Lutefisk is another traditional food from Norway, which is typically eaten at Christmas. It is also common to eat on Christmas in Sweden and some parts of Finland.
Lutefisk is made from aged stockfish and pickled in lye. First, the stockfish is soaked for five to six days in water, which is changed daily. Then it is soaked in a solution of cold water and lye for an additional two days. During this process, the dried fish swells and its protein content decreases by more than 50 percent. It creates a jelly-like texture. This process actually makes the fish inedible. To make it possible to eat, it needs an additional five to six days of soaking in cold water to remove the very high pH levels the lye added. Then it is cooked.
Lutefisk is cooked by spreading a layer of salt over the fish to release some of the water. Remove the salt before cooking. Place it in a pan and steam cook it on a low heat for up to 25 minutes. It can also be baked in the oven. Lutefisk is served with potatoes, green peas, melted butter, and small pieces of fried bacon. Side dishes vary greatly from region to region, and family to family.
Lutefisk Around the World
Lutefisk has become popular in the United States as a heritage fish. Madison in Minnesota was named the ‘lutefisk capital of the world’ as it has the largest per capita consumption of lutefisk in Minnesota. Lutefisk is also served in Lutheran churches across Wisconsin, and it can be found in Canada. In Norway, around 20% of Norwegians eat it as a Christmas dinner.
In Norway, you will find it for sale in supermarkets or on the menu over Christmas time. If you visit in July, you will not find lutefisk anywhere.
We had lutefisk at Bryggeloftet in Bergen, and it was incredible.
Meatballs
- Meatballs
- Find them in cheaper restaurants. The best ones are always found in our roadside diner – the ‘kro’
Kjøttkaker is Norway’s answer to Sweden’s meatballs. Are ours better? Absolutely! 😉 Norwegian meatballs tend to be bigger and more influenced by family traditional recipes, whereas Swedish meatballs are more bite-sized.
Meatballs are eaten with boiled potatoes, carrots (or other vegetables), and a brown sauce. They are best eaten homemade, but I find the most authentic ones in our version of a diner – the ‘kro’. You will find upmarket versions in restaurants, but this is a hearty dish that needs to be the real deal!
Whale Meat
Whale is a controversial food item, but I do recommend trying it when in Norway. Whaling isn’t banned: it’s heavily regulated and the whale used is minke whale, which is sustainable to hunt. You will see whale meat in fish markets and some supermarkets, but try it in a restaurant. More casual restaurants serve it as a burger, while the more upmarket ones serve it as a steak.
It’s not as widely available as the anti-whaling groups make it out to be, and there aren’t many who prepare it at home.
Whale was commonly used as a cheap substitute for beef in the early 20th century, and was vital to remote communities in Northern Norway.
Consumption in whale meat is declining in Norway.
You’ll find it in the fish market in Bergen.
Raspeballer
Raspeballer
- Dense potato balls
- Called something different all over the country
Raspeballer are a traditional Norwegian dish commonly prepared and served during the summer. You’ll find it on the menu at traditional, not necessarily high-end, Norwegian restaurants.
This dense ball of mashed potato and flour is simmered in stock with fatty cuts of sheep or pork. It’s served with thick cubes of pan-fried bacon and lots of brown butter.
Many restaurants serve it as a special every Thursday afternoon.
They aren’t the most beautiful to look at, but they are very tasty!
Smalahove
- Boiled sheeps head
- Traditional West Norwegian Christmas dish
This dish is the ultimate West Norwegian Christmas dish. You will only find it on menus over the Christmas period, and it’s not cheap. Still, if you want to try it – go ahead!
The sheeps head is either boiled or steamed for three hours and is usually served with rutabaga and potatoes. Historically, it was food for the lower class. Today it is a delicacy that has to be preordered months in advance.
Pinnekjøtt
Pinnekjøtt
- Dried, salted, smoked and cured lamb ribs
- Very common Christmas dish. Found in restaurants and supermarkets
The dish is made from lamb ribs. The meat is dried, salted and smoked. Once the meat is cured, the racks are hung in a cool, dark, and well-ventilated place to dry. Before cooking, the racks are separated into individual ribs and then soaked in water to rinse out the salt. After soaking the ribs, the ribs are steamed.
This is a very popular Christmas/New Years dish in Western Norway, and you’ll find it in most Norwegian restaurants.
Klippfisk
Bacalao Recipe
Klippfisk in supermarkets
- Salted stockfish
- Used commonly in bacalao
The Dutch introduced salt to the fishermen of Kristiansund in the 1600s, and this is how cliff fish, or klippfisk, was born! Salted, dried and pressed cod is known as the star of the Iberian dish bacalao. It became very popular in Kristiansund, where the klippfisk was produced.
The difference between klippfisk and stockfish is that klippfisk is salted before drying, while stockfish isn’t.
Today klippfisk is primarily exported to Spain and Portugal and used in bacalao.
Rakfisk
- Fermented trout/char
- Try some at the Norwegian rakfisk festival in Fagernes
Rakfisk is Norwegian fish made from trout or char, salted, and fermented for two or three months or even up to a year. It’s eaten without further cooking. It must be prepared and stored hygienically due to the risk of causing bacteria.
Every year the Norwegian Rakfisk Festival takes place in Fagernes. Local rakfisk producers as well as producers of other local products and handicrafts turn the streets into a marketplace.
Click here for more info.
Game & Hunting Meat
High cuisine is reliant on game meats. Hunting is heavily regulated in Norway, and it is typically for personal consumption or given to friends and family. They are also served in restaurants.
Here are the more traditional meats to try in restaurants:
Moose. Moose is hunted and prepared in restaurants. You’ll very rarely find it in supermarkets. The taste can be compared to venison or elk. It’s prepared in many different forms, from steaks to burgers to hot dogs and stews. Click here for some different moose menus.
Reindeer. If you’re in Northern Norway, you have to have reindeer. Extra points if you eat reindeer prepared by the Sami. I don’t eat reindeer often, but when I do I make sure it’s from a Sami family. My favourite ever reindeer eaten was a reindeer potato bake I had at a Sami camping ground. You’ll find it in supermarkets and on menus – it’s typically served as a steak.
Deer. Deer is very common on menus, and it’s also often served as a steak.
Grouse. This is one of the most sought-after birds in Norway. The breast has a tender, mild gamey taste.
Supermarket Buys
Brown Cheese
- Brown Cheese / Gudbrandalsost
- Find the cheese in the supermarket or on the buffet at your hotel breakfast
Brown cheese is a very Norwegian food item. It is regarded as one of Norway’s most iconic foodstuffs, and it is considered an important part of Norwegian gastronomical and cultural identity and heritage.
Brown cheese is produced by boiling milk, cream, and whey for several hours until the water evaporates. The heat turns the milk sugars into caramel – this is what gives the cheese its brown colour and sweetness. It is either made from cows’ milk or goat’s milk.
The most popular type is ‘Gudbrandsdalsost’, which is produced in the Gudbrandsdalen Valley and contains a mixture of goat and cow milk.
If you are trying brown cheese for the first time, put it on a lightly buttered slice of bread. It is a little sticky and full of flavour, so you don’t want to overwhelm it. Brown cheese is not technically cheese, so don’t go in expecting a cheese flavour! I love having brown cheese on waffles, too.
Brown cheese is used in sweet and savoury dishes such as pasta & muffins. I like to make ‘brown cheese burgers’
Fun fact: Brown cheese has become very popular in South Korea. In South Korea, they put it on croissants, though brown cheese pizza is very popular too.
Kaviar
Caviar… in a tube
- Try Norwegian caviar straight from a tube
- You’ll find it in the cold spreads section of the supermarket
Pickled herring is something we like to snack on. Buy a jar in the supermarket with some rye bread, put the two together, and enjoy! If you’re hosting a party, serve pickled herring as a hors-d’oeuvre. It’s popularly eaten over Christmas.
Leverpostei
- Liver paste
- You’ll find it in the tinned goods section of the supermarket
Leverpostei is a common filling for sandwiches. This is a paste made of liver – normally pork. You can buy it in tins in the supermarket. It tastes best on a slice of bread. The tins characteristically have a childs face on the front.
Sur-Sild
- Pickled Herring
- You can buy it in a large jar in the supermarket fridge section
Pickled herring is something we like to snack on. Buy a jar in the supermarket with some rye bread, put the two together, and enjoy! If you’re hosting a party, serve pickled herring as a hors-d’oeuvre. It’s popularly eaten over Christmas.
Snacks, Desserts, Takeaway
Pølse med Lompe
- Hot dog in pancakes
- You’ll find them at kiosks (7/11 and Narvesen) as well as hotdog stands
This is the traditional Norwegian foods of hot dogs. You can buy regular hotdogs in Norway, but if you want to do as the Norwegians do, try the Norwegian version with a sausage in a potato pancake.
Waffles
- Norwegian waffles
- You’ll find them in cafes
The Norwegian waffles are, in my opinion, the best in the world. They are thin, fluffy, and shaped like love hearts. The heart shape comes from the tradition that waffles are sold at charity drives.
You can put many different things on top – jam, sour cream, cream, sugar, brown cheese. My husband puts ketchup on, which is so wrong!
You can buy pre-made packets in supermarkets. Just add butter and water. The waffle irons are available everywhere, and prices range from 600 – 1000 NOK.
Lefse
- A kind of Norwegian flatbread
Lefse is made with butter, flour, potatoes, and cream. However, the recipes for lefse vary dramatically depending where in Norway you are.
You can buy packaged lefse in supermarkets or kiosks. Vestlandslefse is the best!
Rømmegrøt
- A strange Norwegian dessert
Rømmegrøt is a sour cream porridge that you’ll find in the more traditional restaurants and diners.
The recipe consists of sour cream, flour, milk, and salt which are then boiled or several minutes until a thick, creamy consistency is achieved. In Røros it is served with boiled trout, which makes it even more unique.
Share your thoughts!
Have you got any suggestions for food items to add? Or maybe some recommendations for restaurants? Add them below!
I hope you enjoyed this article.
