NorwayWhat to eat in Norway: top 10 dishes
Traveling to Norway? These are the ten dishes it is best known for, from everyday staples to festive classics, with a short background and a tip on where and when to eat each one. Ranked by how widely they are known around the world.
01Lefse
Lefse, dialectally also lefsa (among others), is a traditional soft Norwegian flatbread, also found regionally in Sweden (Swedish: läfsa, löfsa).
Travel tip A soft flatbread often rolled with butter and sugar or served with savory fillings. Look for it in bakeries and at Christmas markets and family tables.
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02Fårikål
Fårikål is a traditional Norwegian dish and the country's national dish. It consists of pieces of mutton with bone, cabbage, whole black pepper, and occasionally a little wheat flour, cooked for several hours in a casserole, traditionally served with potatoes…
Travel tip Lamb and cabbage stew, traditionally eaten in autumn, especially in September and October. Restaurants often serve it with boiled potatoes.
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03Rakfisk
Rakfisk is a Norwegian fish dish made from trout or char, salted and autolysed for two to three months, or even up to a year. Rakfisk is then eaten without cooking and has a strong smell and a pungent salty flavour.
Travel tip Fermented fish with a strong flavor, usually eaten in winter, often with flatbread, onions and sour cream. It is an acquired taste, so try a small portion first.
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04Smalahove
Smalahove (also called smalehovud, sau(d)ehau(d) or skjelte) is a Western Norwegian traditional dish made from a sheep's head, originally eaten before Christmas. The name of the dish comes from the combination of the Norwegian words hove and smale.
Travel tip A traditional dish from western Norway, eaten especially in autumn around the start of winter. It is a specialty for adventurous eaters, so look for it at restaurants that serve local tradition.
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05Flatbrød
Flatbrød (literally "flat-bread") is a traditional Norwegian unleavened bread which is usually eaten with fish, salted meats, and soups. Originally it was the staple food of Norwegian farmers, shepherds and peasants.
Travel tip A thin crisp flatbread eaten with cheese, cured meats or soup. It keeps well and is sold in supermarkets and bakeries.
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06Rømmegrøt
Rømmegrøt (Norwegian Bokmål), also known as rømmegraut (Norwegian Nynorsk) and römmegröt (Swedish), is a Norwegian porridge made with sour cream, whole milk, wheat flour, butter, and salt.
Travel tip A sour cream porridge often served with sugar, cinnamon and cured meat. It is traditional for festive meals and is also served in some restaurants.
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07Raspeball
Potetball (also known as ball, klubb, kumle, komle, komla, kompe, raspeball) is a traditional Norwegian potato dumpling. A similar German dish is called Kartoffelklöße.
Travel tip Potato dumplings with a hearty flavor, usually served with salted meat or sausage and root vegetables. It is home-style food, often eaten on certain days of the week in traditional homes.
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09Skolebrød
A school bread or school bun (Norwegian: skolebrød in northern and eastern Norway, skolebolle in western Norway or porke and tolvøres in southern Norway) is a Norwegian sweet roll made from yeasted dough filled with custard and decorated with icing dipped in…
Travel tip A sweet bun with custard and coconut, sold at bakeries and a favorite with children. Grab one for a quick snack.
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10Goro
Goro (Gorån in Swedish) is a traditional Norwegian and Swedish biscuit. Goro are pressed flat and commonly flavored with cardamom. It is a cross between a biscuit, a cracker, and a waffle.
Travel tip A thin, crisp pressed biscuit, a traditional treat around Christmas. It is usually baked at home or sold in bakeries in the season.
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