Hut-to-Hut Pro: the perfect week in DNT huts without the extra weight
Plan the best week in Norway's national parks: DNT bookings, food hacks, GPX fi…
Discover Norway:
Breakfast as a cultural code: from a hotel buffet to a homemade Matpakke
We tell you what a typical Norwegian breakfast consists of (svart kaffe, salmon…
Street food and budget snacks in Norway: Pølse, Fiskekaker, Fish & Chips and waffles on wheels
Where can you find delicious and inexpensive snacks in Norway? We tell you abou…
Hardanger apple cider and Norwegian craft beer: drinks grown on fjords and pine-covered slopes
Why is Hardanger Valley cider called "champagne of the fjords" and how did Norw…
Aquavit and northern liqueurs: the spicy soul of Norway from the deck of the Line to the berries of Finnmark
What makes Norwegian aquavit unique? We tell you everything about the Line's jo…
Coffee nation: svart kaffe, filter masterpieces and how Norway amazes the world's baristas
Why do Norwegians drink more coffee than Italians? We explore the phenomenon of…
Freia chocolate and Norwegian marzipan: the sweet soul of the North
Find out why Freia Melkesjokolade milk chocolate and Kvikk Lunsj chocolate bars…
Tilslørte Bondepiker and Rømmegrøt: "peasant girls in headscarves" and creamy porridge — heartwarming desserts from rural Norway
What is so surprising about these simple yet exquisite Norwegian desserts? We t…
Kvæfjordkake & Bløtkake: two iconic Norwegian cakes that every foodie should try
We explore why the almond meringue Kvæfjordkake is called "the best cake in the…
Heart on a plate: Norwegian waffles Vafler and thin pancakes Pannekaker — favourite coffee break treats
How do Norwegian heart-shaped waffles differ from Belgian ones? How to make lig…
The aroma of cinnamon and cardamom: Skillingsboller, Svele and Lussekatter – the sweet calling card of Norwegian baking
Find out why Bergen's Skillingsboller are called the "queen of cinnamon", how t…
The grain heart of Norway: whole grain Grovt brød, crispy Flatbrød and rye Knekkebrød
Explore Norwegian bread culture: how Grovt brød differs from wheat loaves, how …
Buttery gold: Norwegian Smør butter and thick Rømme sour cream – why their taste is unmistakable
Discover how Norwegian butter differs from European butter, what "seter" butter…
Jarlsberg and the cheese revolution: how the 'Norwegian Emmental' conquered the world and why farmers make cheese in the shadow of the fjords
We explain why the holey Jarlsberg cheese became a global brand, which farmhous…
Brunost brown cheese: Norway's sweet caramel and the ultimate gastronomic shock for tourists
Why do Norwegians love sweet brown Brunost cheese? We explain the whey carameli…
Gifts of the tundra: venison, moose meat and Sami flavours of Northern Norway
Everything about northern game: the difference between wild and domestic reinde…