Expat’s Food Guide: Norwegian Cuisine

Published on November 13, 2025 and written by Cyril Jarnias

Immersing yourself in a country’s culture begins with savoring its typical dishes, and Norway offers a true feast for the taste buds of curious expatriates.

From majestic fjords to refined cuisine, Norwegian food is a journey through unique flavors, such as smoked salmon, kjøttboller meatballs, or the famous brunost, that delicately caramelized brown cheese.

Dive into this culinary world, where ancestral traditions meet delicious innovation, and let yourself be guided through this guide designed to awaken your appetite and enhance your experience in Nordic lands.

Exploring Norway’s Traditional Flavors

Norwegian cuisine reflects a civilization shaped by its maritime environment, harsh winters, and a history dating back to the Viking era. This traditional gastronomy represents much more than mere sustenance: it embodies the values, ingenuity, and attachment of Norwegians to their cultural roots.

Fundamental Ingredients of the Culinary Tradition

Norway’s exceptional coastline has forged a cuisine dominated by seafood. Salmon, Atlantic cod, and herring form the pillars of this tradition. Herring comes in several forms: spekesild, a salted herring, and sursild, a marinated herring, reflect ancient preservation techniques. Beyond fresh fish, dairy products play a central role, particularly brunost – literally “brown cheese” – a cheese preparation made from goat’s milk for the authentic recipe or a mix of cow’s and goat’s milk for commercial versions.

Iconic Dishes

Fårikål remains the essential national dish. This traditional stew combines lamb or mutton with cabbage, accompanied by potatoes and peppercorns. Simple in its conception, it embodies the very essence of Norwegian cuisine: quality ingredients prepared without artifice.

Rakfisk represents an integral part of Norway’s culinary heritage. This fermented fish, typically trout, has a history dating back to around 1300 AD. At that time, fermentation was one of the essential methods for preserving food during long winters. Traditionally served in thin slices on lefse – a Norwegian flat potato bread – it is accompanied by sour cream, red onion, mustard sauce, and sometimes aquavit, the traditional Scandinavian spirit. Although its strong aroma may not appeal to everyone, enthusiasts appreciate it for its unique character. Rakfisk holds a special place during festive occasions, especially at Christmas.

Lutefisk embodies another facet of this tradition. This dried cod or ling that’s rehydrated in a lye solution stands out for its unique preparation process. Cooked and served with bacon, peas, and potatoes, this dish testifies to the ingenuity of ancient Norwegians facing preservation challenges.

Meatballs (kjøttkaker) are among the most popular dishes. Traditionally served with boiled potatoes, they represent the epitome of Norwegian comfort food.

Influence of Climate and Preservation Methods

Norway’s climate has dictated the country’s culinary practices. Long, harsh winters made preservation techniques indispensable: smoking, fermentation, salting, and drying. These methods were not just practical necessities; they shaped a distinctive gastronomic identity. The fermentation of rakfisk, the drying of klippfisk (dried and salted cod), and the smoking of herring illustrate how Norwegians transformed environmental constraints into refined culinary traditions.

Bread holds a fundamental place in the Norwegian diet. Grovbrød, made from whole grain flour, remains the most popular variety, consumed by 80% of Norwegians morning and noon. The matpakke, consisting of slices of whole grain bread topped with butter, brunost, or other accompaniments, represents the traditional lunch.

Seasonal Celebrations and Festive Traditions

Food in Norway transcends mere sustenance. It creates family and community bonds, especially during festive occasions. Families pass down their unique recipes from generation to generation, thus perpetuating a living culinary heritage.

Christmas holds paramount importance in the Norwegian culinary calendar. Rakfisk, a traditional dish of this period, brings families together around its complex fermented flavors. This winter celebration is accompanied by many specialties: lutefisk, klippfisk, and various preparations based on game and dried meat.

Summer brings its own traditions. Berry picking not only provides ingredients for meals but also creates opportunities for families to spend time together. These succulent little fruits find their way into delicate pastries and traditional desserts like Krumkake – a thin waffle-like cookie rolled into a cone shape.

Integration of Dairy Products

Brunost perfectly illustrates the integration of dairy products into daily Norwegian life. Eaten as a bread topping, it can be wrapped around a sausage or topped with jam, demonstrating the versatility of this characteristic brown cheese. Beyond brunost, Norway produces some of the world’s best cheeses, reflecting the richness of its pastures and mastery of ancestral cheese-making techniques.

Norwegian cuisine remains faithful to its origins while opening up to globalization’s influence. However, the essence remains unchanged: a cuisine that celebrates local products, respects age-old traditions, and unites Norwegians around meals rich with historical and cultural meaning.

Must-Visit Food Markets for Expatriates

Norwegian food markets are essential destinations for expatriates wanting to discover local gastronomy and experience authentic culture. Among the most famous are Mathallen Oslo and the Bergen Fish Market, each offering a unique atmosphere and selection of typical products that reflect the country’s culinary richness.

Mathallen Oslo

Located in Oslo’s Vulkan district, Mathallen occupies a renovated former industrial warehouse, preserving the original architecture while providing a modern, friendly setting. Open since 2012, this food hall brings together over 30 vendors, ranging from local producers to international sellers.

Specialties and Products	Examples
Fish and Seafood	Salmon, cod, herring, shrimp, oysters
Meats	Reindeer sausage, whale meat, elk meat
Cheeses	Norwegian brown cheese, brunost, artisanal cheeses
International Products	Italian charcuterie, Asian specialties, French dishes
Beverages	Craft beers, wines, local juices

Mathallen’s atmosphere is lively and cosmopolitan, with stalls offering both takeaway products and dishes to enjoy on-site. Expatriates appreciate the diversity of cuisines represented, ranging from sushi to reindeer burgers, including Norwegian specialties like lefse or lutefisk. In winter, an outdoor tipi allows dining by the fire, adding a cozy and typically Norwegian touch.

Practical Tips:

• Opening Hours:
  • Tuesday to Saturday: 10:00 AM–8:00 PM
  • Sunday: 11:00 AM–6:00 PM
  • (Some vendors may have specific hours)
• Best Days to Visit: Saturday is often the busiest, ideal for experiencing the festive atmosphere and meeting producers.
• Cultural Particularity: Don’t miss tastings of local specialties like reindeer sausage or brown cheese, and take advantage of the culinary events regularly organized.

Bergen Fish Market

Bergen’s fish market, located right in the heart of the harbor, is one of Norway’s oldest markets, operating since the 13th century. Today it’s an essential destination for seafood lovers, offering an authentic and lively experience.

Specialties and Products	Examples
Fish	Fresh cod, salmon, herring, haddock, mackerel
Seafood	Shrimp, oysters, mussels, lobster
Processed Products	Dried fish (tørrfisk), smoked fish, marinated herring
Other Specialties	Local cheeses, meats, seasonal vegetables

The market spans several floors, with outdoor stalls for fresh fish and covered spaces for processed products and specialties. The atmosphere is warm and friendly, with vendors ready to share their knowledge and offer tastings. Expatriates appreciate the freshness of the products and the opportunity to meet local fishermen.

Practical Tips:

• Opening Hours:
  • Every day: 8:00 AM–6:00 PM (hours may vary by season)
• Best Days to Visit: Morning, when fishermen arrive with their fresh catches, is the ideal time to find the best products.
• Cultural Particularity: Try fiskesuppe (Norwegian fish soup) or rakfisk (fermented fish), and observe the market’s typical selling traditions.

Atmosphere and Experience for Expatriates

Norwegian food markets offer total immersion into local culture. They are meeting places where you can interact with residents, discover typical products, and participate in daily life. For expatriates, these markets are an excellent opportunity to familiarize themselves with Norwegian cuisine, find ingredients for home cooking, and enjoy convivial moments.

General Tips:

• Prefer weekday visits to avoid crowds, or weekends to enjoy the festive atmosphere.
• Don’t hesitate to ask questions to vendors, who are often very welcoming and proud to share their knowledge.
• Remember to bring a reusable bag for your purchases, in line with Norwegian ecological values.

These markets are much more than mere places of sale: they embody the Norwegian spirit, combining tradition, quality, and conviviality.

Iconic Restaurants Not to Miss

Gastronomy holds a central place in Norwegian culture, reflecting a deep attachment to nature, seasonality, and conviviality. Meals are often synonymous with sharing and are accompanied by local products from the sea, mountains, or forests. Culinary traditions are passed down from generation to generation and mark holidays and celebrations, making the dining table a true art of living.

Iconic Restaurants Embodying Norwegian Cuisine:

Restaurant Name	Location	Culinary Specialties	Price Range	Anecdotes and Tips
Maaemo	Oslo	Reimagined Norwegian cuisine, local products, tasting menus (reindeer, king crab, organic vegetables, aquavit, Nordic desserts)	$$$$	3 Michelin stars, pioneer of New Nordic cuisine. Reservations open several months in advance.
Fisketorget	Bergen	Ultra-fresh fish and seafood (salmon, cod, king crab, shrimp), fish soup	$$	Historic market dating from the 13th century. Option to eat on-site or buy takeaway. Arrive early to avoid crowds.
Statholdergaarden	Oslo	Refined traditional dishes: fårikål, lamb, game, fish, brunost	$$$	Housed in a 17th-century building. Chef Bent Stiansen, first Norwegian to win the Bocuse d’Or. Reservation recommended.
Bryggen Tracteursted	Bergen	Typical small dishes: smørbrød, marinated herring, klippfisk, waffles, aquavit	$$	Located in UNESCO-listed old warehouses. Cuisine inspired by ancestral fishermen’s recipes. Authentic atmosphere.
Smalhans	Oslo	Seasonal cuisine, reimagined Norwegian dishes (lamb, root vegetables, fish of the day)	$$	Neighborhood spot highly popular with locals. Affordable daily menu. Reservation recommended for evenings.

Some Must-Try Specialties to Discover in These Establishments:

• Fårikål: lamb and cabbage stew, considered Norway’s national dish, enjoyed especially in autumn.
• Lutefisk: rehydrated dried cod, cooked for Christmas, served with potatoes, peas, and bacon.
• Pinnekjøtt: salted and dried lamb ribs, steamed on birch branches, a festive winter dish.
• Brunost: caramelized brown cheese, with a sweet-salty taste, often offered at breakfast or on waffles.
• Rakfisk: fermented fish, specialty from inland areas, traditionally enjoyed at year’s end.
• King Crab: emblem of cold northern waters, prepared simply to reveal its full flavor.

Anecdotes and Notable Stories:

• Bergen’s Fisketorget has been an iconic market since the Middle Ages, the true beating heart of the maritime city.
• Maaemo made culinary history by earning three Michelin stars thanks to its locavore philosophy and chefs’ creativity.
• Statholdergaarden is housed in a historic mansion and offers cuisine that reinterprets old recipes with exceptional products from the Norwegian countryside.
• Bryggen Tracteursted allows immersion into the history of the old Hanseatic merchants, while enjoying dishes inspired by the traditions of Bergen’s port.

Practical Tips to Make the Most of These Addresses:

• Fine dining and starred restaurants, like Maaemo or Statholdergaarden, require reservations well in advance, sometimes weeks or months.
• Markets, such as Fisketorget, are best visited during the day to enjoy product freshness.
• Many establishments offer more affordable daily menus at lunch.
• Price ranges vary significantly: high gastronomy (tasting menus) can exceed $200 per person, while traditional restaurants or markets offer typical meals between $20 and $50.
• Norwegians dine early, generally between 5:00 PM and 7:00 PM.

Key Takeaway:

Discovering Norway’s iconic restaurants is much more than a gustatory experience: it’s a dive into the history, nature, and traditions of a people for whom cuisine rhymes with identity and sharing.

Table Etiquette: Tips for Expatriates

Table Etiquette in Norway: Essential Customs and Practices

Punctuality

• Punctuality is fundamental: it’s imperative to arrive on time, or even a few minutes early. Being late, even slightly, is perceived as disrespectful towards the host.

Seating and Start of Meal

• Wait for the host to invite everyone to the table and start eating before beginning yourself.
• Never serve yourself or eat before all guests are served and the host has said “Vær så god!” (Enjoy your meal).

Use of Cutlery

• Always use knife and fork, even for foods often eaten with hands elsewhere (pizza, sandwich, etc.).
• Hold the fork in your left hand (tines facing down) and the knife in your right hand.
• Do not rest cutlery on the table during the meal; keep them in your hands.
• At the end of the meal, place knife and fork parallel in the center of the plate to indicate you’ve finished.

Toasts and Clinking Glasses

• The toast is an important ritual, generally initiated by the host.
• Say “Skål” (pronounced “skoal”) while raising your glass and looking each person in the eye.
• Avoid making a toast without eye contact, as it’s considered bad luck according to tradition.

Thanks and Preferred Expressions

• After the meal, it’s customary to thank the host by saying “Takk for maten” (“Thank you for the meal”).
• This expression is highly appreciated and expected.

Behaviors to Avoid

• Eating with your hands if cutlery is provided.
• Starting to eat before the host or before everyone is served.
• Discussing overly personal topics, money, politics, or religion at the table, especially during initial meals.
• Leaving food on your plate without explanation, as it’s perceived as wasteful.
• Slouching or putting elbows on the table.

Typical Meal Structure and Eating Habits

Meal	Usual Time	What’s Served	Consumption Particularities
Breakfast	7:00 AM – 9:00 AM	Bread, cheese, cold cuts, yogurt, coffee	Hearty and savory meal, often at home
Lunch	11:00 AM – 12:30 PM	Open-faced sandwiches, fruit, milk	Light meal, often packed or in cafeteria
Dinner	5:00 PM – 7:00 PM	Hot dish (fish, meat, potatoes, vegetables), followed by dessert or coffee	Main meal, with family

• Meals are generally simple and unsophisticated, with a preference for local and seasonal products.
• It’s common to cut food into small pieces before bringing it to the mouth.
• Norwegians take their time at the table, favoring a relaxed and respectful atmosphere.

Tips for Successful Integration

• Discreetly observe other guests to adapt your behavior.
• Adopt a discreet, modest, and respectful attitude.
• Politely accept what is served and taste everything, without exaggerating compliments or quantity.

Key Takeaway:
Respect, discretion, punctuality, and proper use of cutlery are the pillars of table etiquette in Norway. Saying “Takk for maten” and participating with reserve and conviviality will make you appreciated by your Norwegian hosts.