Norwegian Gastronomy

Local Cuisine

Traditional Norwegian gastronomy is based on "natural resources" such as wild berries and mushrooms, game (moose, reindeer, partridge), and of course fish (herring, salmon, trout...), which can be smoked, dried, marinated, salted, or cooked in sauce. The country’s specialty is koldtbord, a large buffet of hot and cold dishes served at both breakfast and dinner. Lunch, which is light, typically consists of smørbrød (whole-grain bread topped with shrimp, roast beef, or salmon).

Beer and aquavit are the two Norwegian drinks that, like all alcohol and most things in the country, are expensive and restricted to those over 18 (beer) or 20 (hard liquor).

Other Cuisines

Specialties

Starters

Main Dishes

Desserts

Drinks

Where to Eat

Since food costs are very high in the country, eating out is just as expensive—especially if you plan to dine at restaurants or pair meals with alcohol. In fact, there are few restaurants in Norway because they’re so pricey, with even the cheapest dish costing 15–20 € or a "basic" buffet setting you back 25–30 €. For most people, cafeterias, fast food of all kinds, and pizzerias (or locally, Chinese or Indian eateries) are the go-to alternatives, though the value for money is barely better.

In short, it’s best to cook for yourself, bringing at least some basic equipment—though keep in mind that supermarket products are also pricey and selection can be limited. In conclusion, when traveling in Norway, it’s wise to plan all your meals and supplies from start to finish. That’s why traveling with your own vehicle is ideal, so you can bring everything you need from home.