NORWEGIAN CUISINE

Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness and coast, with a strong focus on game and fish.

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Norway’s culinary traditions show the influence of long seafaring and farming traditions with salmon (fresh and cured), herring (pickled or marinated), trout, codfish and other seafood balanced by cheese, dairy products and bread (predominantly dark/darker). Lefse is a Norwegian potato flatbread, most commonly eaten around Christmas. Some traditional Norwegian dishes include lutefisk, smalahove, pinnekjøtt and fårikål.