🥞 Norwegian food holidays without the fuss: Vaffeldagen and Fårikålens dag — where to find them and how to cook them 🍲
Get ready for two amazing Norwegian food holidays that are the perfect excuse for city tours, home recipes and cosy family plans! Vaffeldagen (25 March) and Fårikålens festdag (the last Thursday in September) are both small in size but huge in flavour! In this awesome hub, we've gathered all the practical information you could possibly need! From the best spots to grab a waffle or try your hand at making färnikål in the five largest cities, to super-simple ways to plan an evening or a "hytte-dinner" (), what to buy, and how not to miss out, we've got you covered! Save this page — we keep the structure stable and update the details before the dates.
Food timeline
● Vaffeldagen — 25 March. A media event for coffee shops and home recipes. Formats: waffle bars, "working coffee shops," family places.
● Fårikålens festdag — last Thursday in September. Autumn menus, classic lamb and cabbage dishes in restaurants and a "hytte version" at home.
Vaffeldagen: what it is and how to celebrate
Where to eat. Look for three types of places: waffle bars, coffee shops with waffles, and family cafes. For the stay & work format, choose places with stable Wi-Fi, power outlets, and low noise levels; time limits may apply during peak hours, so check in advance.
Home recipes — quick cards.
Classic Norwegian waffles (basic recipe)
● Ingredients (for ~8–10 hearts):
400 ml milk (or kefir), 2 eggs, 60 g sugar, 60 g melted butter, 250 g wheat flour, 1 tsp baking powder, a pinch of salt, vanilla (optional).
● Steps:
- Mix the liquid ingredients; 2) Add the dry ingredients and mix until smooth; 3) Let the batter rest for 10 minutes; 4) Preheat the waffle iron and lightly grease it; 5) Bake until golden brown.
● Serving suggestions: brunost, sour cream/jam, berries; try savoury versions (cream cheese, salmon).
Variations:
— Lactose-free: milk/butter → plant-based alternatives.
— Gluten-free: replace some of the flour with a gluten-free mix + a pinch of psyllium for texture.
— Crunch: keep the finished waffles on a wire rack or in a warm oven (80–90°C) in a single layer.
Family section: places with high chairs, corners for strollers and mini portions — mark these in city "daughter" restaurants.
Fårikålens festdag: what it is and how to celebrate
Where to eat. Look for traditional restaurants, home-style bistros and seasonal menus. There are 8–12 places in the city's "dochter" shops, as well as markets and stalls where you can buy ingredients.
Fårikål "in the hut" (basic recipe)
● Ingredients (serves 4): 1.2–1.5 kg lamb on the bone (shoulder/neck/shank, large pieces), 1 large white cabbage, 1–2 tablespoons whole black peppercorns, 1–1.5 tsp salt, 400–500 ml water (optional: 1–2 tbsp flour; bay leaf — traditionally often omitted).
● Assembly: layer the ingredients in a heavy saucepan: cabbage ↔ meat, with pepper and salt between the layers, then pour in water to ⅓ of the height.
● Heat/time: bring to a boil → very low heat for 2–3 hours. Do not stir, only shake the pot gently from time to time.
● Serving: boiled potatoes, flatbread, butter. The flavour is richer the next day.
● Families: for children, put the pepper in a bag/infuser, use salt sparingly; serve with soft side dishes.
Storage and safety: clean cutting boards, sufficient heating; store the finished dish in the refrigerator for 1–2 days. Allergy sufferers should be careful with pepper.
Recipes and cards (summary)
● Recipe cards: see above (waffles, fårikål).
● Serving calculator (rule of thumb):
– Waffles: ~1 egg and 200–250 ml of liquid for 4–5 waffles; multiply proportionally for the number of guests.
– Fårikål: 300–350 g meat + 250–300 g cabbage per person; water ~100–130 ml/person.
| Date | Coffee shops / bars | Restaurants | Markets / shops | Delivery / takeaway | Public transport |
|---|---|---|---|---|---|
| Vaffeldagen (25 March) | Open (peak times daytime) | Normal weekday | Normal | Available | Normal |
| Fårikålens dag (last Thu in September) | Normal | Special evening menus | Regular | Partial (kits) | Usual |
- 🥞 Vaffeldagen — “working from the café”: 09:30–12:00 work → 12:00 waffles → 12:30 walk/meeting → 14:00 back home.
- 👨👩👧 Waffle Day — “family morning”: 10:00 baking at home → 12:00 park/museum → 15:00 cocoa + waffles at a café.
- 🥘 Fårikålens dag — “after work hut”: 17:30 cooking → 19:30 dinner → 20:00 board games.
- 🍷 Fårikålens dag — “city dinner”: reservation 18:00 → evening walk → dessert in a café.
FAQ
Yes, many coffee shops make versions; at home, use plant-based milk/oil substitutes and gluten-free mixes.
All you need is a thick-walled pot with a lid: layer cabbage, then meat, add water to cover by ⅓, cook on very low heat for 2–3 hours, do not stir.
1–2 tablespoons of whole peppercorns for 4 servings — for aroma without spiciness in the sauce; salt to taste. Ground pepper makes it "dusty" and spicy — whole peppercorns are better.
The classic is lamb/mutton on the bone. Substitutes are possible, but the taste and texture will change; we give options and proportions in the "daughter" section.
Cool on a wire rack, then store in an airtight container. To reheat, briefly place in a toaster/oven at 160–170°C.
Yes: 1–2 days in the refrigerator, reheat gently over low heat. The flavour becomes deeper and the sauce richer.
Yes: for waffles — mini portions and low sugar; for fårikål — a "bag" with pepper, soft side dishes.
Often, yes, especially for Fårikålens Day and Vaffeldagen.
Yes: Waffle Day — "working coffee shop" format; Fårikål Day — "after-work hut". See scenarios and "working coffee shops" in city "subsidiaries".
