Module 09:
What is there to eat in 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:

Essential ingredients

• 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

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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.