Published 9th Mar. 2026
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Historically, Norway has had to be resourceful when it comes to food (they have a harsh climate to thank for that). Many of the traditional methods of cooking and preserving food are still used today; Norwegian dishes are characterised by locally sourced, seasonal produce and simple preparation that let nature’s flavours sing. Whether from the land or the sea, there’s something to suit every palate – from fermented fish and tender lamb to rich, caramelised cheese. Eager to find out more? We’ve rounded up the best traditional Norwegian food for you to try (or steer clear of) on your next trip…
Norway boasts the second-longest coastline in the world, so it’s no surprise that seafood is a staple in its cuisine. Perhaps the most famous fish in Norwegian waters is skrei – a seasonal Arctic cod prized for its delicate flavour and flaky texture, caught in the icy waters off Northern Norway. Skrei is the main fish used for torrfisk (stockfish), a type of dried fish. This method of drying dates back to the Viking Age, when torrfisk was an important commodity in trade among Nordic nations. Today, the cod is still hung outdoors to dry out in the elements for months before it’s enjoyed as a snack or used in dishes such as lutefisk, a legendary Christmas dinner dish that involves rehydrating torrfisk in lye until it becomes gelatinous (yum).
You’d be forgiven for wanting to forgo fermented trout, but love it or hate it, it’s a staple in Norway leading up to Christmas. Rakfisk is made by salting, layering and pressing fish fillets in wooden barrels, which are left to ferment for one to three months before being consumed in late autumn or early winter. In true Norwegian style, this involves a festival; the Norwegian Rakfisk Festival is held in Valdres in late autumn to celebrate the annual consumption of this funky-smelling fish. Doesn’t tickle your tastebuds? You’re more likely to enjoy what it’s commonly served with – lefse, a potato-based flatbread, butter, sour cream, red onion and beetroot.
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While Sweden might be more closely associated with meatballs (thanks, IKEA), Norway gives its neighbour a run for its money with its rival recipe, kjottkaker. A popular traditional food in Norway, these marvellous meatballs were historically the preserve of the upper classes (the only group with access to meat grinders). Kjottkaker are typically larger and flatter than their Swedish cousins and are usually made from ground beef that’s been spiced with ginger and nutmeg. They’re then drenched with a thick brown gravy and served alongside mashed or boiled potatoes, vegetables like peas or cabbage and tart lingonberry jam. The ultimate comfort food.
Another seasonal special that makes the most of Norway’s free-grazing sheep, pinnekjott is a dish of salted, air-dried lamb or mutton ribs that’s eaten on Christmas Eve (especially in western parts of Norway). Traditionally, the ribs are cured, sometimes smoked, then steamed over birch sticks (pinnekjott means ‘stick meat’) and served with mashed swede and potatoes. Like many of Norway’s traditional dishes, pinnekjott originates from a time when food preservation was crucial to survival – salting and drying meat was a common preparation for long, harsh winters. Today, the dish’s rich, salty and fatty flavours are enjoyed by around 40% of the population during the festive period.
Norway’s emerald-green pastures provide the perfect grazing conditions for animals, and in summer, around two million sheep munch on the country’s lush rolling hills and mountainsides. Thanks to all the time spent roaming in unspoilt nature, Norwegian lamb meat is renowned for being tender and juicy. Enter Norway’s national dish: farikal. This simple stew comprises slow-cooked lamb or mutton, cabbage, boiled potatoes and sharp lingonberry sauce. It’s a must-eat in autumn, and there’s even a feast day dedicated to it in late September. Traditional food in Norway doesn’t get much better than this (unless you’re a vegetarian).
Simply translated as ‘fish soup’, fiskesuppe is a beloved staple found in kitchens, cafés and restaurants around the country. Recipes might vary depending on family or geographical tradition, but the basic ingredients are the same: cod, salmon, shellfish, root vegetables and cream, with fresh herbs for seasoning. The fish stock base gives the soup extra flavour, while a tiny splash of vinegar adds a slight tang, which is sometimes offset with a pinch of sugar. Fiskesuppe is best served with plenty of homemade bread and butter on the side for dunking.
Bread is a huge staple of the Norwegian diet and has been for thousands of years. Back in the Viking Age, people ground wheatberries into flour to make flatbreads, topping them with meat and fish – an early version of the classic Norwegian breakfast. Today, the go-to bread is grovbrod, a nutritious wholegrain loaf packed with seeds, oats and rye. It’s ideal for sandwiches and toast, but is equally as delicious when it’s simply spread with plenty of butter.
Need an afternoon pick-me-up? Try boller. These Norwegian sweet buns have a soft, airy texture and are traditionally flavoured with cardamom. There are other varieties, too, with extras like raisins, berries, chocolate and even vanilla custard. You can find boller basically everywhere in Norway, so why not try different types to find your favourite flavour combination? Enjoy them warm, washed down with a hot drink.
These small, tart berries grow in forests across Scandinavia, ripening towards the end of the summer. Rich in nutrients, their sharp flavour makes them a versatile ingredient – they’re as tasty served as an accompaniment to meatballs and mashed potatoes as they are stirred into porridge or desserts.
Cloudberries are only found in the Nordic region, making them a rare treat. They look a little bit like golden-orange raspberries, with a sharp, almost savoury taste that adds an unusual element to the sweet dishes they’re usually served with. One of the most popular ways to prepare them is by making cloudberry cream – cloudberries with whipped cream and sugar. It can be eaten by itself or served with cake.
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Open a local’s fridge in Norway, and you’ll likely find brunost – an iconic (yet divisive) brown cheese. But what gives it its distinctive tan? (Clue: it’s not the sun). Brunost is made by mixing whey (a byproduct of cheese-making) with cow’s or goat’s milk and sometimes cream; during the production process, the milk’s sugars caramelise and turn the cheese brown. This gives it a tangy, savoury-sweet flavour that sets it apart from other cheeses. The origins of brunost can be traced back to milkmaid Anne Hov in 1863, who is credited with first creating this fudgy foodstuff. Usually eaten on bread, in sandwiches or with waffles, this creamy concoction is served using a traditional cheese slicer.
Pultost is a centuries-old cheese that was originally made in Norway’s Hedmark and Oppland regions. It’s made by heating fresh milk and lactic bacteria, then letting it ferment at room temperature for days, weeks or even months, depending on the flavour desired. Salt and caraway seeds are added before the cheese is left to mature. Pultost is eaten on bread or flatbrod (flatbread) or with boiled potatoes, lending a strong, almost meaty taste to a meal.
Don’t let the name fool you – despite meaning ‘Berlin wreaths’, these buttery biscuits are most definitely a Norwegian treat. A Christmas classic, they’re made using both raw and hard-boiled egg yolks, which gives the soft dough its crumbly texture. They’re topped with sugar, though some recipes call for candied fruit to be pressed into the dough as well, and they’re very moreish.
Sotsuppe, or sweet soup, is a summer staple, ideal for when you want a dessert that’s not too heavy. It’s a little bit like the Scandinavian version of gazpacho, but, as the name suggests, it’s sweet. Sotsuppe has a base of dried apples and raisins, with flavouring from cinnamon and star anise, but from there people tend to experiment with whatever fruit they have on hand, or what the family recipe calls for. The soup is simmered slowly, then left to cool before being served chilled.
Generally, Norwegian mealtimes are early to reflect their earlier working hours – most people work between 7am/8am and 3pm/4pm.
There’s normally one warm meal a day, often featuring meat or fish, while other meals are based around bread and open-sandwich toppings (known as palegg). Dinner is normally a larger, heartier meal, while supper is a lighter evening snack that keeps people going until they wake up the next day.
Traditional Norwegian food has an appealing simplicity, with the freshness allowing you to enjoy all the different flavours, whether that’s tart lingonberry jam cutting through the richness of venison, or the sweet warmth of boller. So get ready to tuck into another culture’s comfort food and make the most of the food and drink in Norway on your next trip.
Image by Marius Viken Kontrast
Header image by Fredrik Ohlander / Unsplash
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