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Fish soup
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Bergen fish soup is a traditional dish, known for its creamy consistency and mild but rich flavor. And as the name suggests; originating right here in Bergen, the capital of Western Norway.
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As one of Europe's oldest coastal cities, Bergen has always had access to fresh fish, an export that Bergen and the surrounding area have lived off for centuries.
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Fish soup thus became a natural expression for both everyday food and festive meals.
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Bergen fish soup differs from other Norwegian fish soups in its elegant appearance – it should be truly silky smooth, with broth traditionally made on fish bones and then rounded off with cream and a splash of vinegar or lemon for acidity.
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The soup represents an old food culture based on respect for raw materials and today has a natural place in both gourmet restaurants and in most Norwegian homes.
Allergens:
Fish, Milk
Sausage in Lompe (Potato Flatbread)
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Sausage in a bag is perhaps Norway's most popular dish – loved by both children and adults, and indispensable on May 17th, sporting events and birthday parties.
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The story behind the dish is one of both innovation and tradition. Potetlompe – made from potatoes, flour and salt – has long roots in Norwegian cuisine, and was used as a bread substitute in times of scarcity. When it met the modern, smoked meat sausage in the last century, an iconic combination was born.
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Today there are many variations, from grilled sausage with bacon to vegetarian options, but the classic expression stands strong.
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Pølse i lompe has brought Bergen residents together for years, both during the day and for a late-night snack. Pølse i lompe is more than just fast food – it is a small piece of Norwegian identity, with a place in both everyday life and at parties.
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Just as sausages can be enjoyed on their own, lompers are also known to sometimes stand on their own, as a popular sweet dessert, with butter, sugar, and cinnamon (and sometimes brown cheese).
Gluten
Allergens:
Hakkasteik / Brurasteik from Hardanger with flatbread
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Hakkasteik – also called broiler steak – is a traditional dish from Hardanger and elsewhere in Western Norway, and has historically been served at holidays, weddings and banquets.
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The dish consists of finely chopped cooked meat, often a mixture of mutton, pork and beef, which is pan-fried with stock and spices to a tender, coarse-grained meat mass with deep, rustic flavours. Traditionally served with flatbread and butter.
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The name "brurasteik" (bride roast) refers to the fact that the dish was often served at weddings.
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Making mincemeat required both time and abundant ingredients, and was therefore considered a festive dish.
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The dish is a clear example of Norwegian peasant cuisine, where every part of the animal was used and processed with pride. A taste of old Western Norway – strong, generous and rooted in tradition.
Allergens:
Gluten
Bacalao
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Norwegian raw materials meet impulses from outside when Bacalao enters the Norwegian dinner table. A symbol of Norwegian export history and food cultural exchange.
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The dish originated in Spanish and Portuguese cuisine, as a result of Norwegian sailors and trade connections – especially between Spain and the clipfish towns of Kristiansund and Ålesund.
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Real bacalao takes a long time to cook and tastes best the next day.
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The word bacalao (“bacalhau” in Portuguese) means cod. The word is used for both salted and dried cod, as well as fresh. In Portugal, “bacalhau fresco” is often used for unsalted cod. It was only when the dish came to the Nordic countries that the word became specifically associated with the Bacalao dish.
Fish, milk
Allergens:
Reindeer Meatballs in Game Sauce with Mashed Potatoes and Lingonberries
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For centuries, reindeer have been a mainstay of the Sami diet and important to the population of Northern Norway, both as a food source and a cultural symbol.
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The meat is lean, flavorful and reflects the wild Norwegian nature in the north of Norway.
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Reindeer balls in game sauce are a modern take on traditional game dishes, and provide a family-friendly way to serve this exclusive meat, made mainly from ground reindeer meat, but often mixed with a little pork or beef to achieve a juicier consistency – a technique also used in classic Norwegian meatballs.
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The venison sauce is rich and flavorful, often made with cream, venison stock, juniper berries, and mushrooms – flavors that evoke autumn forests and hunting. Mashed potatoes add softness, while lingonberry jam – with its sweet and sour character – gives the dish the classic Norwegian balance between salty, sweet, and sour.
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The dish is popular throughout the country, from everyday food to the most exclusive of restaurant dishes. It represents old hunting traditions and provides an authentic taste of Norway – robust, natural and down-to-earth.
Allergens:
Milk
Sour Cream Porridge with Sognemorr and Water Pretzels
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Rømmegrøt is one of the most famous traditional dishes from the Norwegian farming community, with roots far back in history, often served at holidays, weddings and maternity visits.
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The porridge is made from sour cream, milk, flour and a little salt, and is usually served with cured meat for dipping in the porridge, as well as a dollop of butter, sugar and plenty of cinnamon. Water pretzels are also very common to see dipped in the porridge.
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In Sogn og Fjordane, sour cream porridge was often accompanied by sognemorr – a coarse cured sausage made from pork or sheep, seasoned with garlic and juniper. The contrast between the fat and sourness of the porridge and the saltiness of the sausage is an exciting taste experience.
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This combination represents both wealth and community – a meal that signaled that there was something to celebrate. In particular, it is the star of the show during the dinner on Norway’s National Day, and is associated with tradition, nostalgia and Norwegian summer days – a taste of true Norwegian heritage.
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There is also a porridge “with a lid” version, where you eat regular rice porridge, but hide it under a 'lid' of sour cream porridge on top. This is for those who don't really like sour cream porridge, but want to join in on the tradition around the table anyway.
Allergens:
Milk, Gluten
Herring on Rye Bread (3 varieties)
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The tradition of eating salted herring on rye bread dates back to a time when shelf life was crucial. The soft, creamy consistency of the herring, combined with the coarse, slightly bitter and nutritious rye bread, provided a complete meal with essential proteins and fiber.
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Herring with onions and herbs is a fresh favorite all year round. As herring gained a more prominent place on the dinner table, it was also introduced for more special occasions, such as Spiced Herring, which brings back memories of Christmas and Easter celebrations.
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Herring has been a mainstay of the Norwegian diet for centuries, especially along the coast where fish has been both a source of food and cultural heritage. Herring was salted, pickled in vinegar or smoked to preserve it for long periods of time – especially during the winter months.
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Serving herring with rye bread is not just about taste, but also about respect for Norwegian traditions and food culture. It is a tribute to the simple, honest meal – and to the generations who lived off what the sea and nature provided.
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In the interwar years, "gentlemen's clubs" introduced herring tables. Thus, herring was elevated to a feast and promoted to a delicacy. It became fashionable to serve herring, beer and dram among gentlemen in higher social classes. The host who served the most varied herring table was highly regarded. Tomato herring, with its rich and sweet character, became particularly popular here in the 20th century and bears the mark of these more modern influences.
Allergens:
Fish, Milk, Gluten
Waffles with Sour Cream, Jam, and Brown Cheese
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Waffles are one of the most recognizable symbols of Norwegian coziness and hospitality. They can be found in everything from private homes and cabins to churches, flea markets, gas stations and cafes all over the country. The recipes vary from soft to crispy, with or without spices and chocolate chips and other ingredients, but the common denominator is a sweet, heart-shaped waffle that is served freshly baked and warm.
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The combination of sour cream, jam and brown cheese is particularly Norwegian. The sour cream provides a tart freshness, the jam adds sweetness, while the brown cheese – with its caramelized, unmistakable flavor – puts the finishing touch. A flavor combination that will probably surprise first-time tasters, but is well worth an experimental effort.
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Norway's oldest known waffle iron can be found at the Norwegian Folk Museum, and dates from 1685. Around 50 years (in 1737) later, two "Waffle Irons" were registered as an inheritance from the priest Anders Dass (youngest son of the famous poet-priest Petter Dass) at Alstahaug.
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The waffle as we know it today first took shape in the 1900s, and quickly became a familiar and easy coffee snack, served in associations, at volunteer events, at club meetings and similar gatherings. It has evolved to become a central part of both everyday comfort food and holiday celebrations.
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A Norwegian waffle is more than a dessert – it is a taste of home, loaded with fond memories of friends and family, and is an important part of our national identity.
Allergens:
Milk, Gluten
Aquavit and cranberry marinated whale with cranberry sour cream
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Aquavit is used in the marinade for dug whale, adding an aromatic, spicy flavor taken from Scandinavian tradition.
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Cranberries, which are rich in vitamin C and deep red color pigments, contribute acidity and color – and match perfectly with the strong wild flavor.
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Served with cranberry sour cream, a creamy sauce that balances the flavor – the best combo if you don't want the taste experience to be too "whale-heavy".
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A dish that both surprises and impresses – perfect for the adventurous palate.
Allergens:
Milk
Hot-smoked pepper mackerel with flatbread, sour cream and beetroot
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Here, smoked fish meets its best trio: flatbread, sour cream and beetroot. The flatbread provides crunch, while the sour cream adds a mild creaminess.
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Pickled beets add color and a sweet-sour contrast – a classic Western combo based on available ingredients along the coast.
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Hot-smoked mackerel gets an extra kick with pepper, while sour cream and sweet-sour beets cool down the party.
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A robust classic from the coast, equally suitable for lunch or dinner, preferably with a glass of milk or a cold beer. A dish that tastes more of Norway than NRK on a Sunday evening.
Allergener:
Milk, Gluten
Cured sausages made with whale, reindeer, deer or moose (from Vikingsnacks)
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The products come from Vikingsnacks, made from local ingredients such as whale, moose and reindeer known for their high omega-3 and sustainability profile.
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The elk and whale sausages are traditionally made with minced meat, bacon and spices, air-dried for flavor and texture. Served in lomps, you get a Viking-inspired street snack - perfect for volunteer lunches and hiking snacks!
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Rough, salty and rich in flavor, perfect for those who want to eat like a berserk, but without swords and blood.
Salmon chop with sour cream sauce
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Salmon chops are made from fresh salmon, bound together with eggs and potato flour – often with spring onions added for extra freshness.
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A modern twist on the fish dinner, juicy and mild in flavor, often with a little herbs and lemon. The sour cream sauce adds acidity and creamy richness that lifts the entire dish.
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Served with boiled potatoes and steamed vegetables, or in bread like a Nordic fish burger.
Allergens:
Fish, Milk
Rice pudding with berry sauce
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No Norwegian Christmas celebration is complete without rice pudding. Made from cooled rice porridge and whipped cream, topped with berry sauce – preferably red, sweet and fresh.
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In many Norwegian homes, a whole almond is hidden in the bowl at Christmas, with a prize for the one who finds it. This tradition is part of either rice porridge or rice cream, depending on which part of Norway you visit.
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A sweet ending to any festive meal and a firm dessert favorite through generations.
Allergens:
Milk
Cured Salmon with Mustard Sauce
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During the Middle Ages, salmon was salted and buried in the sand, often weighed down with stones. This is where the name “gravlaks” comes from (“grav” meaning both “dig” and “grave”). This method caused a mild fermentation and made the fish more durable.
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Graving fish is closely related to other preservation techniques, such as rakfisk (fermented fish), which has even longer traditions in Norway. In other words, gravlaks is part of the Nordic culture of “preserve or perish”.
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With the rise of refrigeration in the 20th century, a clear shift occurred. Gravlaks went from being survival food to becoming a delicacy, taking its place as part of national pride, and we moved away from the original method, which produced a more fermented flavor to a milder version.
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Historically, mustard sauce is not “originally Norwegian,” but rather a development of European emulsion sauces. Such sauces, based on egg yolk and oil flavored with ingredients like mustard, became common in Europe in the 18th and 19th centuries and later made their way into Nordic cuisine. Now mustard sauce is pretty much obligatory with gravlaks, not just because it balances the fat with acidity and sharpness, but because it is a delicious combo.
Shelled Norwegian cold-water prawns
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In many countries, especially in Asia, it is common to eat shrimp with the shell on, usually fried or deep-fried, as the shell contains a lot of rich umami flavor. In Norway, however, shrimp are boiled with the shell on, which makes the shell chewy and not very pleasant to eat.
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For a long time, shrimp were considered a byproduct that came along when fishing for larger sea monsters, but from the late 1800s they became an important part of Norwegian coastal cuisine and spread throughout the country alongside the development of trawl fishing, better preservation, and improved distribution to cities.
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Today, shrimp are considered a true everyday luxury, especially enjoyed on terraces during warm summer days.
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“Peeling shrimp” is something most Norwegians would say is a big and important part of the social experience. There is always a bit of friendly competition over who can peel the fastest, along with lively debates about whether the mayonnaise should go on top or underneath, and whether to include dill, pepper, cucumber, egg, or other toppings.
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The classic combination (in any order) is white bread + butter + shrimp + mayonnaise + a good squeeze of lemon.
Beer-Steamed Mussels
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Blue mussels have been part of the Norwegian coastal diet for a very long time, especially as an easily gathered seafood resource. Traditionally, they were cooked simply, often in water or milk.
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Steaming mussels in beer is a more recent influence from continental Europe, but it fits naturally in Norway due to strong traditions of both seafood and brewing. With the rise of modern Norwegian craft beer, beer-steamed mussels have become a natural variation.
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In short: Mussels are a traditional Norwegian ingredient, while beer is the new teammate that builds on that heritage and keeps the dish as a strong part of Norwegian food culture even today.
Pea and Pork Stew
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“Erter, kjøtt og flesk” (split peas, meat, and pork) originated in a time before refrigeration, when people had to be resourceful to secure food through long winters. Dried peas could be stored for months, and meat was salted or smoked to preserve it. The result was a dish that could be made almost anytime, using ingredients already on hand.
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The combination of peas and meat provides both protein, energy, and satiety. The peas contribute fiber and plant-based protein, while the meat and pork add fat and extra energy. This made the dish ideal for farmers and laborers who needed proper fuel for long, demanding days, especially in a cold climate.
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The dish is a classic of traditional Norwegian home cooking and has been eaten on farms and at sea for generations. It is often associated with winter and traditional days such as Fastelavn, and remains a cherished symbol of Norwegian food culture. In every spoonful, you can taste a bit of Norwegian history.
Poached Salmon with Cucumber Salad and Sour Cream
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The dish started as simple everyday food, but gradually developed into something served for Sunday dinners, special occasions, and as a classic meal on Norway’s National Day. A neat journey from “what we have available” to “what we are proud of.”
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The tangy cucumber salad plays an important role by balancing the rich, fatty salmon, while the use of vinegar and sugar also reflects traditional methods of food preservation.
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Especially in southern Norway, some fishermen became so tired of eating salmon that there are stories of people having it written into their work contracts that they should not be served fish more than six days a week. These days, it’s more common for Norwegians to have a “contract” with their children that they must eat fish at least once a week.
Apple Compote with Sweet Milk
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Archaeologists have found 54 wild apples in the Oseberg ship, showing that apples existed in Norway as early as the Viking Age.
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However, apple cultivation in Norway can be traced back to the Middle Ages, particularly in monastery gardens. Around the year 1200, Cistercian monks established a farm in Opedal in Ullensvang. They brought with them knowledge, seeds, and plants from Europe, marking the beginning of organized cultivation of apples, pears, and plums in the region. Western Norway, especially Hardanger, later became a key area for apple production.
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Milk- and cream-based dishes have been central to Norwegian food culture for centuries. The combination of fruit and milk appears in several traditional desserts and dishes. When sugar became more widely available in the 18th and 19th centuries, preserving fruit by cooking it into compote became more common. Apple compote therefore became a natural part of traditional Norwegian home cooking during this period.