Traditional Norwegian Food & Culture (2024)

FAQs

What is Norway's traditional food? ›

In fact, reindeer is among the dishes regularly referenced as one of Norway's local delicacies. Lamb is also frequently included in Norwegian cuisine. Fårikal, a dish made up of boiled mutton and cabbage served with boiled potatoes, is very popular in the country and has been voted the national dish twice.

Mutton and cabbage stew, or “fårikål” in Norwegian, has repeatedly been named Norway's national dish. It even has its own festive day on the last Thursday in September. Throughout the autumn months, people all around the country arrange lamb stew parties.

Most Norwegians eat three or four regular meals a day, usually consisting of a cold breakfast with coffee, a cold (usually packed) lunch at work and a hot dinner at home with the family.

As Norway's national dish, farikal is a hearty and delicious lamb and cabbage stew with plenty of black peppercorns for a tasty spice. Often enjoyed with boiled potatoes or a thin crispbread called flatbrod, or flatbread in English, farikal is served in restaurants throughout Norway during the autumn season.

There are four standard meals in Norway: breakfast, lunch, dinner, and kveldsmat.

It doesn't have to be complicated. The traditional Norwegian matpakke consists of slices of freshly baked bread (often as open-faced sandwiches) with a favourite pålegg (fillings and toppings), and maybe a few slices of fruit or vegetables, or berries.

Lamb or mutton is the main ingredient in many traditional dishes in Norway. The Norwegian lamb meat is especially tender and juicy, since the lambs graze in vast expanses of untouched nature, with clean flowing water and rich vegetation. In autumn, you should try the Fårikål lamb stew, Norway´s national dish!

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. Hove is a dialectal form of hovud, meaning "head" (cf.

A typical Norwegian breakfast traditionally consists of bread and jams, spreads, cheese and cured meats, which are made into simple, open-faced sandwiches, "brødskiver". People usually drink milk, orange or apple juice and coffee or tea with that.

What vegetables do Norwegians eat? ›

Because of Norway's northern clime, its most abundant produce is from plants that fare well in cool weather. Root vegetables, such as potatoes, carrots, rutabaga (kålrabi),and onions, are an important part of the traditional diet. Boiled potatoes are a common and simple accompaniment for meat and game dishes.

Although potatoes have lost some of its stronghold in Norwegian cuisine as Norwegians' taste buds are becoming more international, it is still a huge part of our diet.

Kling is a classic Norwegian dessert. The warm, soft lefse paired with the cool, sweet butter and sugar is a beloved treat. It's especially popular around holidays in Norway.

Hundreds of orchards and farms make Norway one big bowl of delicious fruit and berries, including everything from apples, pears, and plums, to blackcurrant, strawberries, and cherries.

Salmon, trout, herring, mackerel, and cod are among the popular fish varieties enjoyed in Norway. Norwegians often prepare fish by grilling, baking, or pan-frying it, and it is commonly served with potatoes, vegetables, and various sauces.

You'll eat mostly plant-based, seasonal foods that are high in protein, complex carbohydrates and healthy fats. Think fruits (especially berries), vegetables and seafood. One difference, though, is the type of oil each diet uses.