We often hear and read about Italian, French or Spanish cuisines, as they are the most popular in the world. How about digging deeper and learning about the cuisine most of us are unaware of? Norway is the northernmost country in the European continent, partially lying beyond the Polar Circle. Does this make its cuisine unique? What’s the difference between Norwegian dishes and those in other European countries? Read on and get acquainted with the unknown Norwegian cuisine.

Due to its climate and weather conditions, traditional Norwegian food is based on meat (including game), fish and seafood combined with local vegetables, herbs and berries. Growing common vegetables and fruit is a challenging task here, and thus Norwegians of the past got used to making do without them. Instead, they invented plenty of meat, fish and seafood-based dishes, some of which are still popular today. Norway has an extensive coast, so you will surely find freshly caught local fish and seafood in whichever part you are.

Let’s learn about some popular traditional dishes.

Raspeballer are balls made of shredded potatoes with corn and spices. They are similar in size to meatballs and are prepared by simmering in thick pork stock. This salty and fat meal is good for enduring the cold weather outside.

Kjøttkaker are meatballs mixed with various optional ingredients, like onions or rusk. These balls are fried in a pan and simmered in gravy. Like the majority of Norwegian dishes, kjøttkaker are served with potatoes and sometimes with peas.

Lutefisk is Norway’s pride — a dried salted whitefish (typically cod, occasionally — burbot or ling). The preparation process is long and complex: for six days, the fish is soaked in cold water, and for the next two days, it is soaked in a mix of water and lye until its consistency is jelly-like. After that, the fish becomes inedible, so it is then soaked in cold water for another 4-6 days. Only after that is the lutefisk ready to be served, along with potatoes and melted butter. As scary as the preparation may seem, the dish is traditionally served with aquavit and bacon during Christmas celebrations.

Tørrfisk is another variant of preparing stockfish (usually, it’s skrei — Norwegian for cod). Unlike the aforementioned lutefisk, this fish is simply dried by the wind and sun. It is primarily prepared in Northern Norway by hanging on large wooden racks. This traditional dish originating from the Lofoten Islands possesses Protected Geographical Indication status.

Smalahove, a dish often confusing tourists, consists of a boiled or steamed sheep’s head accompanied by potatoes and rutabaga. Now considered a delicacy, this smalahove was food for people experiencing poverty in the Medieval times.

Pinnekjøtt is another traditional Christmas meal consisting of lamb ribs accompanied by mashed kohlrabi. The secret to its cooking is putting some birch sticks under the lamb ribs, adding some water, and steaming the meat for 3-5 hours until it’s soft.

Other remarkable dishes include Norway’s traditional sandwich pålegg, crispy bread combined with various toppings, and sursild, pickled herring popular across all Scandinavian countries.

In Arctic regions of the country, the variety of available products was even more scarce, so Arctic cuisine is somewhat different from Norwegian cuisine in general. It contains fewer vegetables, as it is difficult to grow them here; instead, there are more meat and fish dishes. Widely spread edible sea creatures include snow crab, salmon, mackerel, pollock, haddock, dried cod, and, sometimes, seal. Berries are popular ingredients in Arctic cuisine — bilberries, cloudberries, etc.

Norway’s best game specialties are moose, reindeer, and deer. The most popular domestic animals are lamb and goats. It’s worth noting that Norway’s dairy is considered one of the cleanest and healthiest worldwide due to its pristine grazing fields and animals’ natural treatment.

Fårikål is an easy-to-prepare mutton and cabbage stew. This dish is so loved here that a special national holiday is devoted to it—it is set on the last Thursday of September. It is delicious since Norwegian lamb is considered one of the best in the world. Traditionally, the only spices used are black peppercorns and salt; however, nowadays, some people experiment with replacing some ingredients and creating new, unique flavours for this simple dish.

Fenalår, a Protected Geographical Indication (PGI), is a centuries-old Norwegian tradition, a favourite festive dish, as well as a popular snack to take with. This is salted and dried meat produced from a lamb’s or sheep’s leg. This ancient treat has been exported worldwide since the Scandinavians were Vikings. Centuries later, the recipe has been improved, which has made meat less salty and more aromatic. Nowadays, there are two variants of preparing fenalår: traditional and matured (modnet in Norwegian), differing from one another with amount of salt. Norwegians like eating fenalår accompanied by flatbread and sour cream or wrapped in a flatbread roll.

Norway is also famous for its unique cheeses. In 2016, one of them, blue cheese Kraftkar, won the World Cheese Awards and received a gold medal. One of the local favourites is Brunost — sweet brown (whey) cheese made of cow’s milk, goat’s milk (it gives a sharper taste), or a combination of both. Its caramel flavour makes it similar to fudge or dulce de leche. This cheese is also an award-winner: a silver medal in the World Cheese Awards 2018. Because of the plentifulness of local creameries, Brunost has lots of flavors, depending on the region of manufacture. So versatile is the brown cheese that it’s included in a whole bunch of recipes, from cheeseburgers to sweets. This product is not only a source of income for small rural societies but also part of Norway’s cultural identity.

Rømmegrøt — sour cream porridge — is another ancient dish traditionally served on special occasions. This creamy porridge is typically served with sugar, cinnamon, and melted butter, accompanied by contrasting cured meat, as well as with raspberry squash and flatbread.

Foodies find a lot of activities to their taste, aside from eating at fancy restaurants. Try crab safaris or skrei fishing, visit Trondheim, one of the best gastronomical spots in the country, or Røros, a rural heaven for food safaris. Try famous Norwegian ciders in Hardanger (another Protected Designation of Origin), or indulge yourself with aromatic cheeses in the village of Hol. Walk along the gardens in the fruit village of Gvarv and taste its numerous fruits and berries, to say nothing of its wonderful ciders. It’s Norway’s apple capital, so you can attend the apple festival here. Lastly, take a chance to visit one of the best-known and unusual restaurants in Europe — Under. Half of the building is submerged under water, which allows guests to see the sea creatures swimming by while eating exquisite dishes.

Now, if you enjoyed reading about these quirky yet mouthwatering Norwegian dishes and products, go ahead and book a trip to this magnificent Northern land to taste all of its specialities yourself! Treat yourself to both Arctic cuisine and spectacular nature found in Norway. Visit hotelin.com to find accommodation to stay on your beautiful and tasty Northern trip — we are glad to offer you hundreds of options, with prices collected from many booking platforms. See you in Norway, and let it be delicious!