In the past, Northern European food did not have a good reputation. In reality, it was unlikely for Norwegian specialities to be considered appetising by tourists. But now things have changed. Michelin-star chefs can also be found in these cold lands, thanks to a new take on traditional local ingredients and a skilful use of typical products brought together in an innovative way. So grab your woollen socks, your Svalbard Islands Nobile N1 jacket, ideal for taking on the coldest of temperatures in style, and put on your rucksack, and we’re off to discover some of the tastiest Norwegian delicacies.
The unexpected heights of Norwegian cuisine: from game to typical Norwegian desserts
The highlights of Norwegian cooking that we all know are cereals, lamb, forest fruits and obviously salmon. But what can those who travel to the fjords at this time of year expect? The autumn brings lots of game to the table, such as moose, deer, reindeer and grouse. These are delicious and very lean meats which are known for their distinct taste. However, not many know that among the Norwegian foods that the locals are most proud of, there are cakes and biscuits. It is impossible to describe the huge number of traditional desserts that change from region to region, but one typical Norwegian dessert which is loved by everyone is multekrem – a delicious delight made of Arctic brambles and served with fresh whipped cream.
On the hunt for special flavours: Norwegian brown cheese
Would you like some cheese with your coffee? One of the most famous of Norwegian foods is the Brunost, a raw goat’s cheese which requires no maturing. Its flavour and consistency, as well as its particular light amber colour, is reminiscent of caramel. This famous Norwegian brown cheese is cut into very thin slices and served on hot bread for breakfast, even better if accompanied by something sweet. It has to be said that it is an interesting way to start the day, something which will awaken all the senses.
Norwegian cuisine and its special conservation methods: dried fish
Being surrounded by the sea, and due to the cold climate, the locals have had to come up with alternative ways to conserve Norwegian foods.
For example, the traditional bread, lefse, which is a flatbread made with flour, potatoes, milk and butter, has been specially created to stay fresh in the larder for many months. Then there is the conservation of dried fish. This is a delicacy with a long history dating as far back as the Vikings, and more recently it has played a very important role in the transition from poverty to wealth for a number of Norwegian cities along the coast.