The green side of the fjords: vegetarian and vegan Norway — restaurants, products and recipes
Fresh air, clean water and long summer days make Norway's vegetables and berries rich in flavour and vitamins. Over the past ten years, demand for plant-based food has exploded: dozens of plant-based cafés have opened in major cities, and supermarkets are full of vegan versions of traditional products, from cheese to carrot "salmon". Below are answers to the main questions asked by travellers and home cooks looking for the green side of northern cuisine.
How easy is it to find vegetarian options in Norway?
In Oslo and Bergen, almost every restaurant marks dishes with "V" or "VE" symbols. In rural areas, the choice is more modest, but cafés at museums and Statoil petrol stations have introduced falafel salads and oat bowls. The key words to search for are "vegetar" (contains milk/eggs) or "vegansk" (completely plant-based).
Top 5 vegetarian and vegan restaurants
| City | Establishment | Format | Signature dish | Price |
|---|---|---|---|---|
| Oslo | Nordvegan | Buffet + à la carte | Seaweed & Cabbage Lasagna | 195 NOK |
| Oslo | Funky Fresh Foods | café / dinner | Beetroot burger + aquafaba aioli | 189 NOK |
| Bergen | Dwell | bistro | ramen with seaweed and mushrooms | 179 NOK |
| Trondheim | Råvarene | Smoothie bar + deli | Bowl with cloudberries, quinoa and goat ricotta – VE | 155 NOK |
| Stavanger | Bellies | fine dining vegan | 6-course tasting menu | 680 NOK |
What local ingredients do plant-based chefs use?
- Root vegetables: sweet turnips, carrots, parsnips — ideal for roasting with thyme.
- Norwegian mushrooms: chanterelles and white mushrooms, used as a meat substitute in stews.
- Sugar kelp (søl): crispy "Norwegian nori" with a salty umami flavour.
- Hodde Fava beans: grown in Røros; the basis for smoothie bowls.
- Berries: cloudberries and blueberries add sweetness without sugar.
Recipe: "Scandi Bowl" with seaweed and roasted root vegetables (2 servings)
- Roast 300 g of diced parsnips and carrots mixed with 2 tablespoons of rapeseed oil and 1 teaspoon of maple syrup (25 minutes, 200°C).
- Cook 160 g of bygg (Norwegian barley) until al dente.
- Sauce: 2 tablespoons rømme (or oat cream) + 1 teaspoon mustard + dill.
- Divide the barley, roasted vegetables, a handful of sauerkraut and avocado slices between bowls, sprinkle with chopped seaweed flakes and cloudberries. Drizzle with the sauce.
Where can you buy vegan products in the supermarket?
The Meny, Coop Mega and Rema 1000 chains have separate VegVennlig shelves: Den Gode tofu, vegan mayonnaise, Havregurt coconut yoghurt, Havets Delik carrot "salmon". Prices are higher than in the EU: 250 g of tofu costs 38 NOK, 150 g of coconut yoghurt costs 22 NOK.
Tips for vegetarian travellers
- Breakfast at the hotel: there is always oatmeal, a fruit table, sliced vegetables and whole grain bread.
- Matpakke: make a sandwich with avocado and cucumber, nuts and an apple — budget < 40 NOK.
- Ask for an allergen sheet: restaurants are required to provide a list of 14 allergens; the vegan icon is usually a green leaf.
- Too Good To Go: this app allows you to pick up a "surprise bag" with vegan baked goods from bakeries for 39 NOK.
Vegetarian and vegan Norway is a story of how the northern nature provides a generous table without meat: rich root vegetables, fragrant mushrooms, superfood seaweed and sweet cloudberries. Try a colourful Nordic bowl at Nordvegan, warm up with a cup of mushroom ramen in Bergen, or put together your own Matpakke from local vegetables — and see for yourself: fjords can be green not only on the map, but also on your table.