Indulge in sweet flavors with berries, waffles, and cider, and savor savory delights with dried meats and some of the world’s finest cheeses. Don’t forget the incredibly fresh seafood: king crab, salmon, and, of course, the famous Atlantic cod.
With extremely varied landscapes and one of the world’s longest coastlines, Norway boasts abundant fresh and healthy produce. These ingredients feature prominently in traditional recipes as well as those crafted by inventive Norwegian chefs, renowned globally.
Norway actually holds the highest number of medals at the Bocuse d’Or, one of the world’s most prestigious culinary competitions.
Exceptional Fish and Seafood
Norwegian seafood is beloved by millions worldwide. Our country is known for its cold, clean waters, providing an ideal habitat for countless aquatic species. Inland, Norway is dotted with numerous rivers and lakes, while the coastline favors deep-sea fishing.
It’s no surprise that fishing and fish preparation have always held significant cultural importance in Norway. Stockfish, dried cod (cod), has been a major export for centuries. More recently, fresh salmon and Arctic cod, known as skrei, have joined its ranks.
Let’s not forget Norway’s king of crustaceans: the king crab. This delicious crab is enjoyed worldwide, but tasting it freshly caught in Northern Norway is an Arctic culinary experience. Immerse yourself in Arctic cuisine and taste Lofoten with Mymint, a rising star in gastronomy!
Four Game Meats to Absolutely Try
Partridge, moose, or deer: Norwegian game meat is exquisite, according to the renowned chef Arne Brimi.
Autumn in Norway is hunting season, and game meat finds its way onto menus both in restaurants and homes. Here are four Norwegian specialties we recommend trying:
- Moose. When well-prepared, its meat is exceptionally delicate, often likened to venison or deer.
- Reindeer. Over 250,000 reindeer populate the far north and are herded by the indigenous Sami people. Reindeer meat is lean and flavorful.
- Deer. In recent years, deer populations have surpassed moose in Norwegian forests. It’s often served as steaks but can also be smoked, dried, or salted.
- Partridge. Partridge is the most prized bird for hunters in Norway. The white meat of young partridges is tender with a subtle aroma, while its legs and other parts have a stronger flavor.
The Best Meats and Dairy Products in the World?
With such an abundance of game and grazing animals, you’re never alone in Norway’s wilderness. Lamb is a staple in many traditional dishes, its meat particularly tender and juicy due to lambs grazing on vast natural pastures and drinking clear water. Norwegian goats and cattle also enjoy long summer vacations in the great outdoors (it’s the law!). Moreover, animals are only given antibiotics when necessary.
From Farm to Table
One of the great advantages of traditional Norwegian cuisine is the direct journey from fork to table. The tradition of small family farms dates back a long way. To discover Norway’s best products, venture into the countryside. Visit a cozy Norwegian farm or a high-altitude farm to see where the food comes from. Taste traditional farm products such as rømmegrøt (sour cream porridge), crispy unleavened bread, and dried meats. Farms are often located in fabulous cultural landscapes, satisfying both your taste buds and your eyes!
Dreaming of luxury in the countryside? Throughout Norway, you’ll find traditional farms and manor houses converted into stylish accommodations!
Delicious Cheeses
Traditionally, Norway’s most famous cheese is brunost, a sweet-tasting brown cheese—it’s caramelized whey (from cow or goat) reminiscent of caramel. Norwegians love it with freshly baked bread or waffles.
Cheese-making has gained particular momentum in recent years, with Norwegian cheeses—including blue cheese and Gouda—winning awards at prestigious international competitions.
Fruit Villages
From award-winning ciders from Hardanger to the Fruit Village of Gvarv (Telemark), the Norwegian fruits and berries are in a league of their own. Long summer days, coupled with relatively low temperatures and pure air, provide ideal conditions: fruits and berries take their time to ripen, developing even sweeter flavors.
Visit charming orchards in fjords and valleys to learn about fruit picking and cider-making. Take part in a workshop or guided tour, taste cider or beer, stroll along picturesque fruit trails, and purchase a jar of jam to take home.
