It’s stunning that Norwegian delicacies hasn’t garnered extra consideration: the nation has a few of the greatest uncooked components on the planet. Norway’s rising seasons could also be quick however they’re extremely plentiful, as is its number of wild sport and catches from the ocean. At the moment, this humble Nordic land is changing into a gastronomic powerhouse with main cities like Oslo and Bergen main the way in which.
Norway has award-winning micro-roasts and onerous ciders, craft beers, and cheeses – to not point out the freshest seafood and a rising variety of Michelin-starred spots. Who would’ve thought that the Arctic nation would grow to be an acclaimed culinary vacation spot? Be careful Denmark! Norway could be the new jewel within the New-Nordic crown.
Right here’s a information for all of your Norwegian-cuisine queries. We’re speaking nationwide dishes, New Nordic, what to eat in Norway, and what the Norwegians eat all yr. Prepared? Let’s dig in:
Nation |
Norway |
Nationwide dish |
Mutton stew |
Staple meals |
Fish, wild sport, lamb, cabbage, potatoes, flatbreads and cheese |
Culinary declare to fame |
Seafood, cheese, lefse, onerous cider |
Variety of Michelin stars |
11 (as of February 2020) |
What’s Norwegian delicacies?
Norway’s culinary traditions have been formed by land and sea, arguably extra so than its neighbors to the east and south. It was really fishing, sealing, and looking that introduced the primary settlers to the area 14 millennia in the past after the final ice melted in Scandinavia. Norway’s harsh local weather compelled its inhabitants to preserve and protect provisions so {that a} season’s yield might final year-round. The customs and strategies they developed grew to become the foundations of Norway’s meals tradition and subsequent modern New-Nordic dishes which are imagined right this moment.
Conventional Norwegian Dishes and Meals
Fårikål
Fårikål is Norway’s nationwide dish and a glimpse into the nation’s agrarian previous. It’s a easy stew made with lamb, cabbage, black peppercorns, salt, and water; it’s eaten in fall after the sheep are collected for the winter months. You’ll discover that fårikål (actually ‘sheep in cabbage’) is served on Sundays or when Norwegians are entertaining company. It even has its personal nationwide day known as Fårikålens Festdag on the final Thursday in September.
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Kjøttkaker
Historically, these “meat muffins” had been constituted of leftover butcher cuts that had been hand-chopped and shaped into giant patties. At the moment, kjøttkaker are to Norway what köttbullar are to Sweden; deliciously seasoned meatballs with gravy, mashed peas and boiled potatoes.
What’s the distinction between Swedish meatballs and Norwegian meatballs?
Sometimes, Norwegian meatballs and bigger and flatter, an are served with brun saus (gravy), reasonably than gräddsås (cream sauce). Swedish meatballs are spherical and small, served with the particular gräddsås (cream sauce) which is principally a gravy however as an alternative of thickening it with flour you add cream.
Lefse
This smooth flatbread is cooked on a griddle known as takke which, within the olden days, would all the time be heated by a wood-burning hearth. In contrast to the Norwegian-American communities who make lefse solely from potato, quite a lot of flours, like wheat and rye, are utilized in Norway. Lefse is eaten in many various methods, however the commonest is to chop it up and roll it with butter (known as a klenning).
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Cod
For hundreds of years, cod has been an vital a part of Norwegian tradition; dried shops of Atlantic cod, known as tørrfisk, sustained Norse sailors throughout lengthy journeys at sea. Whereas all of Scandinavia has cod, Norway is dwelling to the biggest shares of it on the planet and their migratory skrei (a Norwegian-Arctic cod) is internationally famed. Cod is eaten “nose-to-tail” – or shall we embrace, “gills-to-fin” – in delicacies like mølje (boiled cod liver and roe), fried cod tongue, and klippfisk (dried and salted like bacalhau).
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Sursild
Pickling is an previous technique of preservation and very like their Nordic cousins, Norwegians are extraordinarily keen on pickling herring, aka sursild. After brining, Norwegians could spice their herring with peppercorns and clove (kryddersild), or put it right into a tomato sauce (tomatsild) or frivolously soured cream (rømmesild). When in Norway, there’s no single option to take pleasure in a pickled herring however it’s normally accompanied with darkish rye bread or boiled potatoes.
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Raspeballer
A farmer’s favourite, raspeballer are potato dumplings that, relying on the place you’re, go by totally different Norwegian names. Of their easiest type, raspeballer are made with potatoes, flour, and salt. They are often served savory or candy, and the previous is normally completed in bacon fats. As a result of, why not?
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Wild sport
Recreation meats like moose, reindeer, elk, hare, and wildfowl are fairly particular in Norway as a lot of their looking traditions date again to a pre-Viking previous. Out of season, yow will discover these meats cured in specialty retailers or served with daring sauces on particular events. You probably have the chance, strive finnbiff – an indigenous Sami dish. It’s made with thinly sliced reindeer sautéed in a hearty stew. Sorry Rudolf.
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What ought to I eat in Oslo?
Except for the above after all. When you’re visiting Oslo, remember to add these fast bites to your to-eat listing. You’ll nonetheless be consuming Norwegian and at a fraction of the fee.
Pølse med lompe
Pølse med lompe is a hotdog however with a Norwegian twist: the bread (lompe) appears like a tortilla and is wrapped across the sausage. I imply, who knew you can enhance upon perfection?
Fiskesuppe
It’s ordinarily not advisable to order a cream-based fish soup in the summertime (chowder to chill down, anybody?) however in Norway, you may make an exception. It’s when this dish may have its freshest components, and so they’re a few of the greatest in Norway! Fiske suppe is uncomplicated but scrumptious. Strive it totally loaded with cod, salmon, and Norwegian blue mussels.
Conventional Norwegian desserts and sweets
Kvikk Lunsj
The Scandinavian model of KitKat bar, these chocolate-covered wafers are beloved by all Norwegians. Kvikk Lunsj (actually ‘Fast Lunch’ – NOT take a break. An vital disclaimer for *ahem* authorized functions) has been produced in Norway because the Thirties and its picture is strongly tied to the outside – it’s marketed because the “climbing chocolate.” Estimates are that the common Norwegian eats 9 Kvikk Lunsj a yr. A 3rd of them are consumed over the Easter ski break.
Vafler
It will be prison to speak about Norwegian meals and never point out vafler, or waffles. They’re in all places: eating places, sporting occasions, and in dwelling kitchens. Norwegian vafler are extra eggy than different kinds of waffles and pressed within the form of a coronary heart. Strive them topped with berries or brown cheese, layered as a cake (vaffelkake), or wrapped round a smoked sausage (pølse i vaffel). These rattling Norwegians have finished it once more!
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Fruktsuppe
Norwegian ‘fruit soup’ is a standard peasant’s dish made with dried fruits, water, sugar, and potato flour. As a rule of thumb, if the third ingredient listed is “sugar” it’s going to style good. It’s usually heat, topped with cream, and really satisfying. It has that Grandma’s-cooking look and style.
Kvæfjordkake
Initially from Kvæfjord in northern Norway, this cake has earned the nickname “world’s greatest”. Why? Does two layers of sponge cake, one layer of vanilla custard, and a topping of almonds and stiff meringue reply your query? Norwegians actually love this dessert. It even has its personal tune, Hymne til Kvæfjordkaka!
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Skolebrød
These candy buns are leavened with yeast and topped with custard and flakes of coconut. They’re the go-to deal with for youths’ lunch packs, ergo the identify skolebrød (faculty bread) or skoleboller (faculty buns).
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Semulepudding
Semulepudding is a straightforward, candy porridge that’s been eaten on Sundays in Norway for generations. It’s made with durum wheat, egg yolks or milk, butter, sugar, and fruit compote and in addition goes by the identify “princess pudding”. Variants of this semolina pudding are discovered all through Europe, however Norway’s is especially tasty.
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Salt lakris
You thought you can escape the salted licorice? You thought flawed. Very similar to the Dutch and the Danes, Norwegians have a weak spot for licorice and, equally, desire theirs with salmiak. This ammonium compound offers licorice a salty style, starting from a slight tickle to a full-on sensory assault. It’s liked and hated in equal measure.
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What do Norwegians eat for breakfast?
Brunost
Norwegians aren’t large breakfast eaters, however after they do indulge, you higher consider there can be brunost, or brown cheese, round. Brunost isn’t really cheese in any respect; it’s a mix of boiled milk, cream, and goat or cow whey. As soon as the water has evaporated, the milk sugar begins to caramelize which makes the “cheese” barely candy with a toffee-like coloration. When you see it for breakfast, it’ll normally be sliced on crispbread. Some take into account it the Norwegian Vegemite, however it’s genuinely fairly good regardless of sounding so offputting.
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Røkelaks
Norwegian røkelaks, or smoked salmon, is prized for its coloration, texture, and style. The key is that it’s dry cured with woods like fragrant juniper. There are a lot of methods to pair it and there actually is not any unhealthy mixture! Norwegians eat it with bread, potatoes and cream, or scrambled eggs.
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What do Norwegians drink?
Akevitt
Positive, yow will discover aquavit throughout Scandinavia, however the Norwegian model is reasonably distinctive. It’s distilled from potatoes – in Sweden and Denmark they usually use grains – and is aged for at the very least one yr in oak casks. These variations imply Norwegian akevitt has a extra strong taste. Essentially the most well-known model, Linie, matures whereas crossing the equator within the hull of a ship. Sip the spirit straight up or in a Norwegian fjellbekk – a cocktail made with aquavit, vodka, lemon, and lime.
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Solo
Thought-about the nation’s smooth drink, the recipe for Solo is initially from Spain. Torleif Gulliksrud fell in love with the sunny Spanish beverage and, after launching his personal in 1934, so did the remainder of Norway. Whereas Solo is not Norway’s hottest soda (it ranks third), the carbonated drink nonetheless holds a particular place in locals’ hearts.
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Cider
It shouldn’t be stunning that Norway has award-winning ciders, the fermenting custom goes again to the Viking Age. Apple varietals are as quite a few in Norway as grapes are in France, and the recognition of Norwegian hand-crafted ciders are at an all-time excessive. The perfect bars in Oslo may have solely the best on faucet; they’ll even have non-alcoholic eplemost, which is a pressed apple juice.
Espresso
Like the remainder of Scandinavia, Norwegians are large on espresso; they’re the world’s second highest customers of the caffeinated stuff – with Finland taking the highest spot. The espresso tradition in Norway has been round for lots of of years however it’s solely during the last century and half that it’s transitioned into an award-winning artwork. Kokekaffe – actually ‘boil espresso’ – is Norway’s well-known seeping approach. It produces an fragrant mild brew that’s greatest served black and barely cooled.
Mjød
This historical Norse honey wine was believed to have legendary powers that would flip any drinker right into a scholar or a poet. Like different meads, Nordic mjød is made by fermenting honey with water and seasonal spices. The candy spirit light into obscurity years in the past however appears to be making a comeback throughout the craft-beverage crowd.
Tjukkmjølk
Tjukkmjølk is a milk beverage from central Norway that’s so distinctive, it’s earned protected geographic standing. It’s named after its consistency – tjukkmjølk means ‘thick milk’ in Norwegian – which is achieved by including butterwort plant to contemporary milk. Norwegians affiliate this tangy dairy drink with Nordic summers and eat it for breakfast, as a snack or a drinkable yogurt.
Beer
Like all of Scandinavia, Norway is a nation of beer fans and till the Industrial Age every family would brew their very own. As is the case in a lot of the western world, craft beers have grow to be stylish in Norway with microbreweries popping up each month. Nevertheless, beer in Norway is, um, not low-cost. Alcohol is closely taxed, particularly if the alcohol by quantity is over 4.7%.
The New Nordic Motion and the place to strive it in Oslo
The “New Nordic Kitchen” is a culinary and cultural motion that began in Scandinavia over 20 years in the past. It emphasizes using native, seasonal components and conventional, Nordic strategies of meals preparation. Purity, freshness, and ease are cross-cutting tenets, as are ethics and cooperation.
In 2004, the New Nordic Manifesto was created to stipulate the guiding rules of the motion. Danish chef and restauranteur, Claus Meyer, was the driving drive behind the challenge that included distinguished Norwegian cooks Eyvind Hellstrøm and Roger Malmin, in addition to others from throughout the Nordic nations.
Trying to discover a spot to strive the Norwegian tackle New Nordic dishes? Check out our favourite eating places in Oslo!
Conventional Norwegian vacation meals
Norway has fairly a variety of vacation traditions, particularly across the Easter and Christmas seasons. Listed here are a few of Norwegian’s greatest vacation meals. When on the town, we suggest giving them a strive!
Syttende Mai (Structure Day) – Could seventeenth
Norwegians have fun their Independence Day with flags, parades, and plenty and plenty of muffins. Bløtkake, a summery Norwegian gateau, is assured to make an look with strawberries and blueberries within the form of the nationwide flag. You’ll additionally see kransekaker, the Scandi cake formed like a Fisher Worth Rock-a-Stack. It’s made with at the very least 18 rings of almonds, sugar and egg whites.
Fastelavn – throughout Shrovetide
Fastelavn is the Scandinavian equal of Mardi-Gras and every nation celebrates with their very own candy fastelavnsbolle. The Norwegian model appears much like the Swedish variety aside from the berry jam, Swedes use marzipan as an alternative.
A fastelavnsbolle is extra cream and filling than it’s bread. (No complaints right here!) They’re a tasty seasonal deal with eaten annually.
Easter
In Norway, Easter means every week within the mountains, snowboarding, and consuming Kvikk Lunsj chocolate. Norwegians love Easter. It’s extra just like the Norwegian “Spring Break” than the lengthy church service many people are used to. Staple meals embody lamb (which is a comparatively new customized), eggs, lefse, and oranges – a holdover from Norway’s mercantile previous. Historically, although, the Norwegian Påske meal was rakfish (fermented trout) with potatoes or bread, uncooked onions, and cream. I ponder why it fell out of style….?
Olsok (St. Olaf’s Day) – July twenty ninth
Named after the Norwegian King Olaf II, Olsok is a nationwide celebration in Norway, Faroe Islands and components of Finland and Sweden. King Olaf is credited with spreading Christianity in Norway and the day used to incorporate an enormous non-secular feast. In current instances, there was renewed cultural curiosity in commemorating King Olaf’s loss of life. In Norway, customary meals for Oslok are cured meats and rømmegrøt, a sour-cream porridge.
Christmas
Christmas is the vacation in Norway – it’s the time when all of the traditions come to life. Which means the season has a few of the greatest Norwegian meals with many regional variations and particular touches.
The Christmas season begins on the First Creation Sunday, which is the fourth Sunday earlier than Christmas. On at the present time, Norwegians mild Christmas timber in all of the cities, drink gløgg (mulled wine), and eat julekaker (an umbrella time period for Christmas sweets). Now, there are such a lot of sorts of Norwegian julekaker that we might compile a 10-page information on the topic. However among the many hottest are serinakaker (almond butter cookies), krumkaker (skinny waffle cookies), julekake (spiced bread with raisins), rosetter (deep-fried pastry formed like a snowflake), pepperkaker (gingerbread cookies), and fattigman (it’s type of like a knot-shaped onerous donut).
Within the run-up to Christmas, julebord (Christmas events) are additionally held all through Norway. They’re an all-night, all-you-can-eat and all-you-can-drink affair with pals, household, or co-workers. Dishes embody pinnekjøtt (salted lamb ribs), lutefisk (salted, dried cod), and copious quantities of alcohol. Particular Christmas beers and sodas make an look, as does herb-infused akevitt.
In components of western Norway, you’ll additionally discover smalahove, a infamous dish product of a whole sheep’s head.
Vacation consuming peaks with a standard Christmas Eve dinner on December twenty fourth the place ribbe (roasted pork stomach), juletorsk (Christmas cod), pinnekjøtt, kohlrabi, and, after all, risengrynsgrøt (rice pudding) are served. If yow will discover it, you need to completely strive multekrem – it’s made with coveted cloudberries and freshly whipped cream.
New 12 months’s Eve – December thirty first
Whereas dinner could fluctuate from dwelling to dwelling, meat is the principle act on the Norwegian New 12 months’s Eve menu. Lamb ribs, reindeer, and pork are among the many hottest pre-firework meals however turkey is, surprisingly, the primary alternative.
Conventional and New Nordic Norwegian cookbooks
Trying to strive your hand at some conventional Norwegian cooking? Then give these important cookbooks a learn.
Written by Norwegian Michelin-star chef Even Ramsvik, Ny Norsk Mat was named “Greatest Norwegian Cookbook” in 2017. Recipes are divided by seasons and vary from a spring-inspired buttermilk mackerel to a frozen summer time elderflower dessert. The cookbook is a real masterclass on Norwegian gastronomy. Seize a translator (Google will do), this one is price the additional step.
Ny Norsk Mat by Even Ramsvik
This inviting cookbook photographed and written by American meals blogger Nevada Berg is a visible story of Norwegian culinary traditions. Every chapter is centered round an area meals customized and demonstrates that Norway is a culinary drive throughout the New Nordic motion.
North Wild Kitchen: Residence Cooking from the Coronary heart of Norway by Nevada Berg
The primary Christmas cookbook from award-winning Norwegian chef Lise Finckenhagen, Lises Jul is a how-to for a basic Norwegian Christmas. The recipes embody all of the festive favorites like ribberull (seasoned pork rib rolls) and serinakaker (almond butter cookies), alongside colourful images and private tales from Lise’s childhood.
Lises Jul: Mine Beste Oppskrifter by Lise Finckenhagen
Maaemo by Esben Holmboe Bang
Even for those who don’t put together a single considered one of its 80 recipes, this gorgeous cookbook won’t disappoint. Written by Esben Holmboe Bang, the Danish chef behind Norway’s most applauded restaurant, Maaemo is as a lot espresso desk fodder as it’s cooking inspiration. Along with its breathtaking photos and illustrations, the ebook presents a peek into considered one of Scandinavia’s greatest eating places. The ebook’s ahead can also be written by René Redzepi, chef and co-founder of the world well-known noma restaurant.
Maaemo by Esben Holmboe Bang
Stor Kokebok før større og mindre husholdninger by Henriette Schønberg Erken
Thought-about revolutionary when it was first revealed in 1914 as a result of it mentioned vitamin in meals, this ebook by Henriette Schønberg Erken grew to become the cooking tome for Norwegian ladies. The cookbook is greater than 800 pages and has been reprinted repeatedly since its launch. It has all the things from baking to canning and animal slaughtering. It’s the type of cookbook that’s handed down from era to era.
Stor Kokebok før større og mindre husholdninger by Henriette Schønberg Erken
Need to discover out extra about meals in Scandinavia? Examine our information to Danish meals, and Swedish surströmming.
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