Fish and seafood in Norway: from traditional lutefisk to Kamchatka crab
Discover how traditional lutefisk is prepared in Norway and which seafood dishe…
Discover Norway:
By author: Anastasia
Wine and cider in Norway: from apple cider to mulled wine Gløgg
Learn about Norwegian wine traditions, the characteristics of local apple cider…
Norwegian berries: from cloudberries to lingonberries — how they influence cuisine and what to cook with them
Find out which Norwegian berries are the most popular — from cloudberries to li…
Classic Norwegian desserts: from Kvæfjordkake to Skillingsboller
Discover Norway's most popular desserts, from light and airy Kvæfjordkake to fr…
Salmon and its place in Norwegian cuisine: from Gravlaks to fresh sushi
Norway is famous for its salmon: from marinated Gravlaks to fresh sashimi. We r…
Rakfisk: fermented trout from Norway — a delicacy for the brave
Find out why Rakfisk is considered one of Norway's most unusual dishes. We reve…
Fish soup from Norway: Fiskesuppe – how to cook it and where to try it in Oslo and Bergen
How to make Norwegian fish soup: fish and seafood, cream and vegetables, the tr…
Skillingsboller & Skolebrød: fragrant buns that have won the hearts of Norwegians and tourists alike
What is Bergen's Skillingsbolle famous for and why has the Skolebrød school bun…
The bread soul of Norway: Grovt brød, Knekkebrød, Lefse and Flatbrød — why no table is complete without them
Why do Norwegians eat bread three times a day? Grovbrød, crispbread, lefse and …
Smalahove – a festive (and extreme) delicacy from Western Norway
Smalahove is a sheep's head dish from Voss and Western Norway, eaten before Chr…
Fårikål — the soul of Norwegian autumn: everything about the national lamb and cabbage stew
Why is lamb stew with cabbage considered Norway's national dish? We tell the st…
From Brunost to Gammelost: Norway's cheese map and where to try it
Norway is not only known for its salmon. A story about the country's main chees…
From Gravlaks to Stockfish: how Norwegians brought the sea into winter and created iconic fish delicacies
We explore why Gravlaks is marinated underground, how cod is turned into Stockf…
Tea the northern way: herbal infusions made from blueberries, lingonberries and northern herbs — how Norway is replacing classic black tea
Coffee reigns supreme in Norway, but northerners also have their own tea tradit…
Honey from the fjords: heather honey, flower honey and bee farms in Norway
How heather honey differs from flower honey, where to buy genuine Norwegian hon…
Responsible taste: sustainable products, eco-labels and food ethics in Norway
How does Norway guarantee the clean and ethical origin of its food? We explain …