3 mins | 17 Feb 2025
With an abundance of fresh, local ingredients sourced from the sea, mountains, and forests, the cuisines of Norway provides one a hearty and delightful flavors of the land. From traditional dishes passed down through generations
to modern twists on local favorites, their food celebrates the nation’s deep connection to their nature.
Whether you’re feasting on freshly caught king crab, savoring a hearty bowl of fårikål, or indulging in some delicious homemade waffles, traditional Norwegian food offers a blend of simplicity and richness, reflecting the country’s natural bounty.
With the world’s second-longest coastline, it’s no wonder that fish and seafood play an important role in Norwegian cuisine. Cod is a particular favorite, known locally as skrei – a phrase derived from Old Norse for “the wanderer” that relates to the fish’s roaming patterns. Skrei are born in the Barents Sea and migrate 1,000 kilometers annually to the waters of Lofoten, Senja, and Vesterålen, where they were conceived. Skrei meat is thinner, whiter, and firmer than coastal cod, which stays in the same area.
The firm, white flesh can be served fresh, salted and dried, i.e., in various manners preferred in your way. A particularly popular traditional dish in the Nordics is lutefisk, where the fish is dried, salted, and aged in lye.
Lyngenfjord in the far north of Norway is not known for its balmy temperatures, but that’s exactly what makes the shrimp that spawn here taste so good. Twenty meters beneath the fjord’s surface – and many more beneath the towering mountains that surround it – the temperature rarely exceeds 2°C. The cold, clean, nutrient-rich water means the prawns grow slowly, so they are sweeter and juicier than bigger species. Book Norway Cruise.
Nothing beats the sensation of tasting king crab just minutes after it has been hauled from the seabed. And the more north you travel, the cheaper it gets. Consider trying king crab while visiting Arctic Norway. Fresh from the chilly and black Barents Sea, it is promptly flown to fine-dining establishments in Europe.
One of Norway‘s most popular and comforting stews, made with slow-cooked mutton and cabbage, has been named the country’s national dish in multiple polls. It is especially popular in the fall and is commemorated with its own special day on the final Thursday of September. These meals are typically simple and hearty, with sides such as boiled potatoes and lefse (a classic Norwegian flatbread). Book Norway Cruise.
Norway‘s cultural identity and heritage include the characteristic brown cheese, brunost, which is a must-try during any visit. brunost, a sweet, rich cheese with a hint of caramel, is made by adding cream to goat’s or cow’s milk whey and boiling off the liquid. It is consumed for breakfast, lunch, and dinner, and as a snack on waffles, crispbreads, and open sandwiches. Anne Hov, a farmer’s wife, is credited with creating modern brunost in the late 19th century, though comparable cheese had been consumed for generations prior.
Orchards have been a part of the Norwegian landscape since the Vikings. Hundreds of fruit farms exist around the country, producing anything from apples and pears to strawberries, raspberries, blackcurrants, and cherries. The combination of long, bright days, warm temperatures, and a mostly pollution-free environment creates ideal circumstances for fruit to ripen gradually. Book Norway Cruise.
Multe (cloudberry) is a unique Norwegian fruit, known as the ‘gold of the north’. They grow wild in northern hemisphere marshlands and are famously difficult to forage and cultivate. Good foraging sites are jealously guarded secrets. Ripe cloudberries are golden, juicy, and resemble raspberries.
At Christmas, it is customary to bake seven different types of cookies to offer good luck for the holiday season. Some examples include krumkake and sandbakkels, which are buttery biscuits fashioned in cones or moulds.Sandnøtter (sand nuts) is a popular cookie with a crumbly texture and vanilla flavor. Book Norway Cruise.
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