Traditional Norwegian "farm" food is made by whatever can grow in the northern climate, be stored for a year until new crops come out, and contain enough energy for you to do hard work. Regional variances in traditional food are huge and hence, and what is thought to be "typical traditional" for one Norwegian might be totally unknown to another. Typical examples are variations of yeasted and unyeasted bread and other forms of bakery, porridges, soups, inventive uses of potato, salted and smoked meat, and fresh, salted or smoked fish. Dried cod (tørrfisk) and salted cod (klippfisk) are staples of coastal communities in the north and can be seen drying on outside racks in spring and summer. The national dish of Norway is fårikål, a stewed casserole of lamb's meat and cabbage.
Finer traditional food is usually based on hunted animals or fresh fish. Steak, medallions and meat balls from game, deer, reindeer and elk are highly appreciated foods with international reputation, so are fresh, smoked and fermented salmon varieties as well as a host of other fish products. Traditional pastries like lukket valnøtt (marzipan-covered whipped cream cake) are other original contributions to international cuisine. Cheese of various types is common, but one particularly Norwegian favorite is geitost (goat-cheese), a mild smoked cheese which bears a remarkable similarity to smooth peanut butter in color, texture and taste.
Today, Norwegians use plenty of sliced bread for almost any meal except dinner, whereas recipes for hot meals will be taken from almost anywhere in the world, including of course the traditional kitchen, but seldom the most extreme examples. Lunch usually consists of some bread and snacks instead of a warm dish but this is then compensated by eating well at dinner time.
Norwegians are also known for eating a lot of frozen pizza.
Eating out is expensive, with fast food starting from 50 kr and sit-down meals in a decent restaurant nearly always topping 200 kr or more for a main course. Even a take-away sandwich and a coffee at a gas station may cost you up to 70 kr (9 €, US$ 11.5). One way to cut costs is self-catering, as youth hostels and guesthouses often have kitchens for their guests. Supermarkets and grocery stores are not hard to find, even in the smallest village there is usually more than one grocery store. The largest chains are Rimi, REMA 1000, ICA and Joker. Breakfast is often hearty and buffet-style, so pigging out at breakfast and skipping lunch is also an option. Buy/bring a lunchbox before attending breakfast, as most of the bigger hotels will allow you to fill it up for free from the breakfast buffet for eating later in the day.
For a cheap quick snack Norwegian-style, look no further than the nearest grill or convenience store, which will dish up a sausage (pølse) or hot dog (grillpølse) in either a hot dog bun (brød) or wrapped in a flat potato bread (lompe) for around 20-30 kr. However prices can soar as high as 50kr if you buy at the right (read wrong) places. In addition to ketchup and mustard, optional toppings include pickled cucumber (sylteagurk), fried onion bits (stekt løk) and shrimp salad (rekesalat). To get the most for your money, order a (kebab i pita) which is lamb meat roasted on a spit then fried when you order, served together with vegetables in a pita bread. This tastes great, is extremely filling and can be found for as little as 40 kr in central Oslo. Outside, you will have to stick with your grillpølse.
Very few Norwegian cuisine restaurants have vegetarian meals on the menu, but will make something if asked, with varying success. Some of the few chains of stores/restaurants where you will always have a vegetarian option is Peppes Pizza, Dolly Dimple's, SubWay and Esso/On the run (spinach panini).
Yes, Norwegians eat whale. However, it's very seldom found in most ordinary restaurants, and chances are it might be overly expensive. Young Norwegians did not grow up with eating whale because of the moratorium in the 1980s. Although whaling started up again in the early 1990s, whale is no longer a staple food as it once was in the coastal areas. Norway only allows a limited catch of the minke whale as this specific species is not regarded endangered.
If you have allergies like lactose intolerance and gluten allergy, going to Peppe's Pizza, Dolly Dimple's, Subway and Burger King are good suggestions. But if you want to eat somewhere a little fancier, asking the maître d' at the restaurant is always good practice. In some cases, if it is not on the menu, they might be able to accommodate you anyway.
As the regulations for food is extremely strict in Norway, the ingredients for anything you buy is always printed on the packages, and if you ask, you will always be told what is contained in the food you order.
Food safety is very good in Norway. Salmonella is very rare compared to other countries, and health officials inspect restaurants at a regular basis. Also tap-water is usually very nice; Voss water from Vatnestrøm in Aust-Agder is actually exported abroad, including USA.
Norway is often described as a "dry" country because alcohol is highly priced and a glass of wine/beer in a restaurant is in the range of 60 NOK. When in cities/towns with many students (Oslo / Bergen / Trondheim / Tromsø in particular), you can very often find prices to be lower. Ask at your place of accommodation or young people in the streets for hints and tips on where to go. Beer can be bought at supermarkets, however wine and stronger alcoholic beverages have to be purchased in state owned liquor stores (Vinmonopolet). The price of alcohol, however, does not stop the locals from having a good time. They are often found drinking and carrying on in local street parties and on their porches.
The high prices are most likely part of the reason why the tradition of holding vorspiel and nachspiel before going out for a night on the town is very popular in Norway. The words derive from German and can be translated as "pre-party" and "after-party". If going out on the weekend, it is not unknown for Norwegians to gather at a friend's house and not depart for a chosen night-time venue until after midnight. So if you've seen Norwegian drinking culture abroad and are shocked by the empty bar/club at 10PM, call your Norwegian friend and ask where the vorspiel is. It's likely to be a whole lot of fun. Clubs tend to fill up around midnight-1.00 AM. However, this is normally the case on weekends only; during weekdays, you will often find Norwegians sitting in bars enjoying a couple of beers or a bottle of wine.
You must be at least 18 years old to purchase beer/wine and 20 years old to purchase spirits (alcohol levels of 22% and above) in Norway.
Technically, drinking in public is prohibited. This law is very strict, and encompasses even your own balcony if other people can see you! Luckily, the law is very seldom enforced (I've never heard of anyone being fined on their own balcony, for instance), and Norwegians indeed do drink in parks. There are calls for modifying the antiquated law, and recently, there has been a debate in media: most people seem to agree that drinking in parks is alright as long as people have a good time and remain peaceful. However, if you bother others and get too intoxicated or a policeman happens to be in a bad mood, you may be asked to throw away your alcohol, and in a worst-case scenario, fined. Drinking openly in the street is probably still considered somewhat rude, and it would be more likely to bring the police's attention than a picnic in a park, and is advised against. Having a glass of wine in an establishment that legally serves alcohol at the sidewalk, of course, is not a problem.
Be careful about urinating in major cities like Oslo if you're drunk, as fines for public urination can be as high as 10.000 krones ($1750)! However, this is normally not a problem if you urinate in a place where you cannot be seen, such as a couple of yards into the woods. Public intoxination is also something you should be a bit careful with, especially in the capital Oslo. In smaller towns the police will have no problem giving you a night in the local jail if they think you are disrupting peace and order.
In Norway, all alcohol with a volume percentage of under 4,75% can be sold at regular shops. This means you can get decent beer all over the place. The price varies, but imported beer is usually expensive (except Danish/Dutch beers brewed in Norway on licence like Heineken and Carlsberg). Shopping hours for beer are very strict: The sale stops at 8PM (20.00) every weekday, and at 6PM (18.00) every day before holidays (incl Sundays). Since the sale is decided in the local council, it may vary, but this is the latest times decided by law. This means the beer will have to be PAID before this time. If it's not paid, the person behind the counter will take your beer, and tell you "Sorry pal, too late!". On Sunday, you can't buy alcohol anywhere except bars/pubs/restaurants.
For strong beer, wine and hard alcohol, you will have to find a Vinmonopolet branch. The state shop have a marvellous choice of drinks, but at mostly sky-high prices. The general rule is that table wines are more expensive than in nearly any other country. Expect NOK 80-90 for a decent, "cheap" wine. However, as the taxation is based on the volume of alcohol per bottle rather than the initial cost, you can often find more exclusive wines at comparably lower prices than in private establishments in other countries. Vinmonpolet is open until 5PM (17.00) Mon-Wed, 6PM (18.00) Thu-Fri, and 3PM (15.00) on Sat.
Beers Norwegian beer isn't the best in the world, but it's certainly worth trying. The brands you are most likely to see in pubs are Ringnes, Hansa and Frydenlund (accompanied by a vast array of imported drinks). Local brewer Aas (Drammen) tend to produce beers a notch above the rest, but there are also craft brew available from Nøgne Ø and Haandbryggeriet, some of which are of very high quality. Other varieties are available at places such as Mikrobryggeriet (Bogstadveien), Lorry's (Parkveien) or Beer Palace (Aker Brygge) all in Oslo.
Aquavit (Norwegian: akevitt) is a distilled beverage of about 40 % alcohol originating in the Nordic countries and Germany. Norwegian aquavit, however, is distinguished from other aquavits in that they are always made from potatoes, and that they are aged in used sherry casks. Recipes remain secret, but most Norwegian aquavits are spiced with caraway and anise. There are at least 27 different Norwegian aquavits, suitable to different kinds of food, in drinks or as avec. Aquavit is especially popular with traditional food for Christmas. The classics are Lysholm Linie (a nice all-round aquavit to go with not too heavy food), Løiten Linie (with salted and smoked meat), Gammel Opland (all-round, especially good with traditional lutefisk) and Simers Taffel (to go with herring), you should also try Gilde Non Plus Ultra (as avec) if you enjoy the taste. The "Linie" aquavits have in fact travelled across the Equator twice while ageing!
The content on this page is available under a Creative Commons Attribution-ShareAlike 3.0 license. It has been written by the users of WikiTravel and gapyear.com cannot not accept any responsibility for its accuracy. For any critical information you require, please be sure to check with the relevant embassy for the most up to date information before you travel.