A food nation on the rise
In the last few years, we have definitely found a new interest in the culinary heritage of Norway. You could even say that there has never been a better time for foodies to visit Norway!
Many local food producers in Norway have started to explore our culinary roots. They enjoy experimenting with traditional recipes in surprising ways, and aim to make use of what nature has to offer.
Each region has its own trademark and signature dishes, based on the local ingredients available. Some regions focus on seafood and some on meat, while others have gained a strong reputation for dairy products like cream and cheese.
Video: Sit back and relax
Typical ingredients and unique Norwegian dishes - here is a list of things to look out for:
- Seafood: Cod, salmon, stockfish, clipfish, shrimps, mussels, crab
- Meat: Lamb, moose, reindeer, deer, grouse
- Cheese, especially the typical brown goats cheese and the award winning blue cheese Kraftkar
- Fresh berries, especially cloudberries
- Wild mushrooms, especially chanterelles
On the menu
- Fenalår – dried and salted lamb’s leg
- Fårikål – lamb simmered with cabbage and whole peppercorns
- Norwegian Bacalao
- Lefse (potato flatbread)
- Rakfisk – semi-fermented trout
- Rømmegrøt (sour cream porridge)
- Waffles with jam and whipped cream or sliced brown cheese
Norway’s growing enthusiasm for local food has led to numerous food festivals popping up all over the country. These are some of the most popular:
- Trøndelag food festival (Trondheim, August)
- Gladmat (Stavanger, July)
- Matstreif (Oslo, September)
- Bergen food festival (Bergen, September)
- Norwegian Rakfisk Festival (Fagernes, November)
It is recommended to check with the regional/local tourist boards which festivals will take place in the coming year.
Local food: The concept of kortreist (literally “short-travelled”) food has gained ground in Norway over the last few years, referring to producing and consuming more local food to try to reduce one's footprint.
Wrap-up with Isabel
Test your knowledge
Finished the module? Check your knowledge by taking the test below.
Well done! In the last few years, Norway has seen a sharp rise in interest in sustainable food production. The concept of "kortreist" food is an important part of this development and many restaurants and individuals focus on using more locally sourced ingredients.
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