Norwegian cuisine

Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness, and coast. It differs in many respects from its continental counterparts with a stronger focus on game and fish. Many of the traditional dishes are results of using conserved materials, with respect to the long winters.

History

Norwegian cuisine has evolved from its humble beginnings; today it is influenced by global trends and international cuisine. The use of local and fresh ingredients has always been a crucial part of Norwegian food tradition and has been strongly influenced by Norway's farming, fishing and hunting practices.

Traditional dishes

Traditional Norwegian dishes include Rakfisk, Lutefisk, and Klippfisk. These dishes are prepared in a unique way that reflects the Norwegian culture and lifestyle. Other popular dishes include Fårikål (mutton stew with cabbage), Pinnekjøtt (lamb or mutton ribs), and Kjøttkaker (Norwegian meatballs).

Modern Norwegian cuisine

Modern Norwegian cuisine, although still strongly influenced by its traditional background, now bears globalization marks. Restaurants in Norway are now creating fusion dishes that combine traditional Norwegian ingredients with flavors from around the world.

Desserts and pastries

Norwegian desserts and pastries are a significant part of the cuisine. The most famous is the Krumkake, a sweet cake like a waffle, often served with berries and cream. Lefse and Lompe are traditional soft Norwegian flatbreads made on a griddle.

Beverages

Traditional Norwegian beverages include Akevitt, a yellow-tinged liquor spiced with caraway seeds, the national drink of Norway. Coffee is also a staple in Norwegian cuisine, and Norway is one of the top consumers of coffee in the world.

See also

• Culture of Norway
• History of Norway

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