A FOOD TRADITION
Norwegian Traditional Cuisine
A diverse national cooking tradition centered on preserved seafood, lamb, pork, potatoes, grains, dairy, and seasonal wild foods.
Dishes linked to this cuisine
1–12 of 40
Bacalao
A Norwegian-style salted-cod stew cooked with potatoes, tomatoes, onion, bell pepper, garlic, and olive oil.
Bergensk fiskesuppe
A Bergen-style Norwegian fish soup combining fish and sometimes shellfish with a creamy broth, onion, leek, and root vegetables.
Bløtkake
A Norwegian layer cake made from sponge cake filled and covered with whipped cream and typically fruit preserves or berries.
Dronning Maud pudding
A chilled Norwegian dessert layered from whipped cream, sweetened egg yolks, gelatin, and grated dark chocolate.
Fårikål
Fårikål is a traditional Norwegian stew of lamb and cabbage simmered with black pepper, salt, and water.
Fattigmann
A Norwegian Christmas pastry made from a sweet cream-and-egg dough flavored with cardamom, cut into pieces, and deep-fried.
Finnbiff
A Norwegian reindeer stew prepared with mushrooms, onion, cream, and aromatic juniper.
Fiskeboller i hvit saus
Fiskeboller i hvit saus consists of poached fish dumplings served in a creamy white sauce thickened with flour and butter.
Fiskegrateng
Norwegian fiskegrateng is a baked fish casserole combining fish and short pasta with a milk-based white sauce, egg, and a browned crumb topping.
Fiskekaker
Norwegian fish cakes are molded cakes of seasoned fish bound with dairy and starch, then typically fried or pan-cooked.
Gomme
A traditional Norwegian sweet milk curd or thick milk pudding made by gently cooking dairy with sugar and often flour and spice.
Gravlaks
Salt- and sugar-cured salmon seasoned with dill and served chilled or cool.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.