Norway is famed for its picturesque beauty, cosmopolitan vibe and storied history, but one thing that people don’t know about is its unique cuisine. Norwegian food is abundant, substantial and well-prepared, with many delicious specialities available for tourists to enjoy, yet you’ve probably never heard of most of the local dishes. Read on and let us educate you on everything from lamb’s head served whole to the delicious taste of Norwegian salmon, a regional delicacy and the country’s finest export. Here’s our pick of foods to try:
Pinnekjøtt
If you visit Norway in the winter months, make sure that you order pinnekjøtt from a local restaurant to taste lamb’s ribs as you never have before. This traditional Christmas dish is salted and dried, before being smoked and then steamed over birch branches. Generally served with sausages, mashed potatoes and swedes, this dish will fill your belly and warm you from the inside out.
Smalahove
Lamb is a Norwegian favourite, and locals tend to use every part of the animal. Smalahove is lamb’s head which has been salted, smoked and dried, before being boiled. Usually served with mashed swedes and potatoes, locals eat the whole head, including the eyes. This traditional western Norwegian feast is another speciality saved for the colder months.
Tørrfisk (stockfish)
Stockfish is fish which has been dried unsalted before consumption. The most common component is cod, although other white fish such as pollack, haddock and ling are sometimes used as well. Whatever the ingredients, you can guarantee that the taste will be divine.
Lutefisk
Lutefisk uses stockfish which has been softened in water and lye before being cooked and grilled. Usually served with potatoes, bacon, mushy peas and mustard, this wobbly fish is another centrepiece of traditional Norwegian Christmas feasts, although it is now so popular that it is often served year round.
Norwegian salmon
Norway’s coastline must be seen from the sea to fully appreciate it, and its marine treasures are best tasted on board a cruise ship with the sun sparkling outside the window. Picture it now: a snowy table cloth, the Northern Lights dancing in the sky, the deck of a luxurious Hurtigruten cruise ship rocking beneath your feet and a freshly caught Norwegian salmon just waiting for you to taste it…
Norway’s long coastline and fjords filled with cold, clean water make the country one of the biggest exporters of fish in the world, and its grand triomphe is its Norwegian Salmon. Fish grow more slowly in the country’s cold water, and their flesh develops a firmer structure with more flavour than fish nurtured in warmer climates. The Norwegian Salmon has a distinct, delicate flavour which makes it an excellent base for a number of delicious dishes, and the premier choice of chefs worldwide. To go to Norway and not try it would be criminal.
Brunost
Brunost is brown cheese with a sweet, slightly sharp flavour, with subtle notes of caramel. Traditionally sliced into wafer thin pieces, it is best served on bread, toast or crisp bread. The cheese is also used to make a selection of delicious sauces, to be served alongside juniper berries and dribbled over game and venison.
Aquavit
Don’t visit Norway without sampling the country’s national drink. A potato-based spirit flavoured with herbs including caraway seeds, anise, dill, fennel and coriander, it will leave you licking your lips and reaching for more.
Will you have the stomach to try them all?
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