A refined take on rakfisk, Norway’s famous fermented trout, diced finely and served with red onions, sour cream, and crisp flatbread. 1)
A Sunday dinner staple, featuring slow-roasted pork, served with sweet and savory cabbage, mashed potatoes, and a rich gravy. 2)
A regional sausage-like meatloaf, made with ground pork, allspice, and juniper berries, sliced thin and served on open-faced sandwiches. 3)
A rich, buttery sour cream porridge, traditionally served with salty cured meats, flatbread, and a sprinkle of cinnamon sugar. 4)
A dish inspired by Akershus’ forested areas, featuring free-range chicken braised with juniper berries, white wine, and herbs. 5)
Akershus has a long history of brewing and sheep farming—this dish combines the two, with tender lamb slow-cooked in dark Norwegian beer. 6)
Fresh trout from the Glomma River, pan-fried and served with butter, dill, and new potatoes. 7)
A sweet dessert highlighting wild blueberries, lingonberries, and cloudberries, baked into a flaky Norwegian-style pie crust. 8)
Soft potato flatbreads spread with butter and brunost (Norwegian brown cheese), then rolled up and served as a snack. 9)
A traditional Akershus beverage made from locally grown apples, simmered with cinnamon and cloves—perfect for cold evenings. 10)
A gourmet dish featuring grilled lamb filet, topped with sautéed golden chanterelle mushrooms from Akershus’ forests. 11)
A sweet, twisted pastry flavored with cardamom and sugar, served with coffee during family gatherings. 12)
A creamy seafood chowder, made with freshwater and saltwater fish, carrots, leeks, and a touch of white wine. 13)
A delicate dish featuring locally smoked duck, paired with tart lingonberry sauce and roasted vegetables. 14)
A seasonal specialty—tender venison stew slow-cooked with root vegetables, wild mushrooms, and red wine. 15)