A Portuguese-inspired dish brought by Norwegian fishermen, featuring salted cod (klippfisk) cooked in a spicy tomato sauce with olives and potatoes. 1)
Small fried or steamed cod balls made from klippfisk, potatoes, and onions, often served with a creamy mustard sauce. 2)
A rich, creamy porridge made with milk, butter, and flour, traditionally enjoyed at weddings and celebrations, sprinkled with cinnamon and sugar. 3)
A seafood platter featuring fresh local shellfish, including scallops, shrimp, lobster, mussels, and smoked salmon, served with herb butter and flatbread. 4)
A clear broth soup with slow-cooked lamb, potatoes, carrots, and barley, originating from the Sunnmøre region. 5)
A soft, thin potato flatbread, often enjoyed with butter, cinnamon sugar, or cured meats. 6)
A thicker version of sour cream porridge (rømmegrøt), enriched with butter, eaten with cured ham and lingonberries. 7)
A traditional pickled herring dish, often marinated with mustard, onions, dill, or cream sauce, and served with boiled potatoes and rye bread. 8)
Fresh salmon salted and air-dried in the mountains, developing a firmer texture and intense flavor, often eaten with flatbread and sour cream. 9)
Similar to komle (raspeballer) but served cold, often sliced and fried the next day with bacon and butter. 10)
A delicacy from the fishing communities of Ålesund and Kristiansund, featuring slow-boiled fish heads and collars, served with melted butter and potatoes. 11)
A game meat specialty, where venison is slow-roasted with juniper berries, lingonberries, and red wine sauce. 12)
A hearty Norwegian pancake fried with thick slices of bacon, often served with lingonberry jam. 13)
A poached cod dish served with a rich sauce of butter, cream, and parsley, often eaten at Christmas in Møre og Romsdal. 14)
A classic Norwegian dessert, featuring wild cloudberries (multebær) served with freshly whipped cream and a touch of sugar. 15)