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Traditional cooking with a modern twist is now often characteristic for Norwegian cooking. Seafood and various types of meats play an integral part in Norwegian cooking and lately the trend of craft beers and ciders has contributed to a good choice of excellent drinks made in Norway.


Thanks to the 24,000km long coast, fresh fish and seafood can be found on every menu anywhere in Norway. Especially salmon and herring are popular in Norway and are served grilled, cured or smoked, but you will also often come across shrimps, cod and even whale. A Norwegian specialty is “Gravlaks”, salmon pickled in a marinade made from a salt, sugar and dill mix.
Sheep and lamb are very common. Fenalår, a slowly smoked leg of lamb, Fårikål, a lamb stew with cabbage, or Pinnekjøtt, a saddle of lamb or salted mutton, are some of the more ordinary lamb dishes and can also be found more often. Sometimes you will find unusual delicacies, like smoked sheep head, on the menus. Sustainability plays an important role in Norwegian meat production and its processing is aiming at using as many parts of the animal as possible.
If you travel in autumn you will come across game on the menus more often. Reindeer and Elk meat is an integral part of upscale Norwegian cuisine and is often served with a rich creamy sauce and cranberries. Deer is often served as a steak, but smoked, dried or marinated deer
meat is also common.
Cheese production is on the rise in Norway, providing now a larger variety of cheese producers and cheese types. From traditional cheeses like Gamalost or Pultost to Camembert, Blue Cheese or Chevre, Norway offer perfect conditions for the production of high quality sheep and cows milk and young cheese producers love to experiment with new techniques, the use of herbs or the maturing process. Of course, you will always come across the typical “Brunost”, a caramelized brown cheese made from whey.
Cake and pancakes served with blueberries are among the most popular desserts as well as cinnamon buns (skillingsbolle) and different puddings and creams.


Coffee is an integral part of Norwegian lifestyle and Norwegian tend to consume a lot of it at any time of the day. The international coffee hype did also affect Norway and hip coffee places showcasing their barista certificates and awards on the walls are a common sight.
Even though the prices are exorbitant, alcohol has always been largely consumed in Norway, especially beer and schnapps. Akevit is the most popular alcoholic export from Norway, a

traditional strong Norwegian schnapps made from potatoes and caraway seeds.
Further, local craft beers and especially Norwegian cider is getting international attention and won several international awards over the last couple of years. The special micro-climatic conditions along the Western fjords are perfect for apple growing and the number of high quality cider producers in that area grows year on year.

Food & Drink