9 Norwegian Foods Every Traveler Must Try

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There’s only one way to sum up Norway. It’s beyond beautiful. A mystical land of majestic fjords, enchanting cities and an arctic paradise, no visit to Norway is ever enough. With just over 5 million residents, Norway’s small population is spread across a huge area.

With just 15 people per square kilometer, Norway ranks as one of the lowest countries for population density. To give some context, similarly sized Denmark has 138. Make no mistake, Norway is diverse. One day you could be rubbing shoulders with financiers in cosmopolitan Oslo, the next chasing the northern lights north of the Arctic Circle.

It isn’t just Norway’s geography which is diverse. Its food scene is too. In these days of “global cuisine”, you won’t struggle to find worldwide favorites and international dishes in Norwegian restaurants. But unlike in some parts of the world, you’ll immediately notice that traditional Norwegian foods still reign strong.

We’ve put together this ultimate guide to the 9 best traditional Norwegian foods every traveler to Norway must experience.

1. Farikal

There can be only one dish atop a list of the finest Norwegian foods. The country’s national dish is as traditionally Norwegian as it gets. It’s also as simple as it gets. But that’s no bad thing, because Farikal is delicious.

Norway’s national dish is a casserole; perfect for those long winter nights. Mutton, on the bone, is slow-cooked with cabbage and whole black peppercorns and served over boiled or mashed potatoes. Boiled potatoes are the most authentic option, but mash is the modern alternative.

Farikal is the proof that tradition still has its place in Norwegian foods. Over 70% of Norwegians still eat it at least once during the winter and, in 2014, when the country’s food minister decided to hold a contest to vote for a new national dish, Norway overwhelmingly voted to stick with Farikal.

2. Finnbiff

If you don’t live in Scandinavia or the northernmost parts of North America, seeing reindeer on a restaurant menu for the first time may come as a bit of a shock. I would love to tell you that my first experience of reindeer meat was of eating a delicious delicacy in a warm, homely restaurant overlooking a fjord or the Arctic Sea. It was in fact at a franchise of a well known pizza chain at Tromso Airport.

That pizza concession has since been replaced with an Irish sports bar and, if their reindeer pizza was anything to go by, this is no bad thing. If you do want to try an amazing reindeer pizza, The Red Dog Saloon in Juneau, Alaska is my top recommendation. Alas, we’re here to discuss Norwegian foods, and Norway’s signature reindeer dish isn’t pizza, but Finnbiff.

Finnbiff is even more simple a dish than Farikal, yet it is easily one of the most delicious meals you will enjoy during your time in Norway. The reindeer meat (usually steak or back) is very thinly sliced, fried in reindeer fat and seasoned. It’s then sauteed in water, sometimes cream, and served over mashed potatoes with lingonberry jam on the side.

3. Pinnekjott

Another of the best Norwegian foods showcasing traditional Scandinavian cooking, Pinnekjott is especially popular around Christmas. And Christmas in Norway is not to be missed. Known locally as Jul, celebrations start on the last weekend of November.

Pinnekjot is prepared with dry-cured racks of lamb. The ribs are separated before cooking, then soaked in water and steamed. It’s most commonly served with swede mash, potatoes and sausages. For the most authentic experience, pair your Pinnekjot with a glass of locally distilled akvavit.

4. Preserved Fish

Like its Scandinavian neighbors, Norway has a strong maritime heritage. From the Vikings who made the oceans their highways to the ultra-modern pelagic fishing fleets who support Norway’s blossoming economy, fish has always been a part of Norwegian culture.

The most traditional fish dishes all have one thing in common: they all feature preserved fish. Refrigerators and freezers may have been commonplace for over a century, but these classic Norwegian foods prove that the old ways are the best.

Some of the more unique Norwegian foods made with preserved fish include Lutefisk (dried white fish soaked in rye), Klippfisk (salted dried cod) and Rakfisk (fermented trout). Surslid, the Norwegian take on pickled herring, is particularly popular around Christmas. A global favorite, smoked salmon, is another staple of Norwegian cuisine and Norwegian salmon rivals that of Scotland and Alaska.

5. Rommegrot

Taking a break from Norway’s much-loved meat and seafood, the next on our rundown of unmissable Norwegian foods is a breakfast favorite. Rommegrot is porridge like you’ve never seen it before.

Whereas most porridges are made with oats and milk, Rommegrot’s main ingredient is sour cream. Considering that Norway shares its north-western border with Russia, this isn’t all that much of a surprise. The sour cream is blended with whole milk, wheat flour and butter giving it a thick, creamy texture. Cinnamon and sugar are added for taste, although modern variations can include honey in place of the sugar.

Whilst there are few places outside of Norway in which you’ll find Rommegrot, curiously, one city in Wisconsin holds an annual Rommegrot eating competition. Westby, on the banks of the Bad Axe River, was settled by emigrants from Biri, a small village in the south west of Norway in the 1850s.

6. Lefse

In keeping with an emerging theme, Lefse is yet more proof that the simplest Norwegian foods are the best. Bread, I often think, doesn’t get enough recognition. Even in its purest form, it is one of the most versatile foods out there. Cheap, quick and easy to make, there are few dishes it cannot be paired with, and almost every country has their own take on it. From French baguettes to Turkish simit to Georgian khachapuri, no two breads are the same.

Norway’s offering to the international bread scene is Lefse. A soft, potato-based flatbread, Lefse comes in many forms. The flatbread itself is always made from riced potatoes, flour, butter and either milk or cream. Cooked on a griddle, it can be eaten plain or flavored with sugar, jelly or even peanut butter.

As well as being a sweet treat, Lefse is a traditional accompaniment to savory Norwegian foods. Often served as a side dish with meat and fish dishes, it can also be a meal on its own. A variation of Lefse, Hardangerlefse, made from finer flour and eggs instead of potatoes is, is commonly used as the base of a wrap.

7. Brunost

Norway’s most famous cheese, Brunost is notable for its unusually dark color. Rather than the usual white or yellow form most cheeses take, Brunost is brown. It’s color, and sweet taste, are a result of the milk sugars being boiled to the point of caramelization.

This unique cooking process goes back over 2,500 years. Back then, Brunost took the form of a spreadable cheese. Its development to a more traditional, solid form is a relatively recent one, dating from the late 19th century. Anne Hov, a farm worker in Gala, decided to add cream to the mixture whilst making Brunost to create a firmer cheese.

Whilst a delicious snack on its own, Brunost often features as part of a smorgasbord. It is also a common sandwich filing, or served as a topping for crispbreads or cheese biscuits. A great way to tick off two traditional Norwegian foods at once, try Brunost with waffles. Norwegian waffles (Vafler) are thinner than their European and American counterparts and almost always served in their iconic heart shape.

8. Krumkake

Moving our focus to indulgently sweet Norwegian foods, Norway does cakes just about as well as Denmark does pastries. The name, slightly disappointingly I think, has nothing to do with the crumbs you’ll inevitably trail behind you when you bite into one. Krum means curved, and Krumkakes are thin, folded cookies.

Made from a batter of butter, cream, eggs, flour and sugar, Krumkakes are cooked on a griddle in a process akin to making a waffle. They’re traditionally served plain, but whipped cream can also be added and they sometimes double up as ice cream cones.

These delicious cookies are one of the few Norwegian foods with a cult following around the world. Norwegian immigrants introduced them to the United States in the 19th century, where they’re still enjoyed, particularly during the festive season. Krumkakes are also a popular treat in Germany, where they’re almost always served with the whipped cream filling.

9. Kvaefjordkake

Unlike Krumkake, this classic of Norwegian foods is a true cake. Originating from Kvaefjord in the north of Norway, Kvaefjordkake are also known as Verdens beste, meaning “world’s best”. Quite the accolade; even if their bakers do say so themselves, it’s not undeserved.

Layered with sheets of sponge cake, meringue and vanilla cream, Kvaefjordkake is finished off with flaked almonds. The original recipe is based on the Danish cake Kongekage; the main difference being that the Norwegian recipe involved less almonds. The only reason for this change was the high price of nuts at the time of its creation, the 1930s. Cost cutting measures rarely lead to the creation of a national dish, but as your journey through Norway will prove, this is a country which has a habit of bucking trends.

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