A regional favorite—ground moose meat mixed with onions, juniper berries, and nutmeg, pan-fried and served with brown gravy and lingonberries. ¹⁾

A unique sweet and savory pie featuring Gudbrandsdalsost (Norwegian brown cheese), combined with eggs and cream for a rich caramel-like flavor. ²⁾

A bold and traditional dish—trout fermented for months, served with flatbread, sour cream, and onions. ³⁾

A comforting reindeer stew cooked with carrots, potatoes, and reindeer broth, often enjoyed at traditional gatherings. ⁴⁾

Soft, thin potato cakes served warm, often with butter, sugar, and cinnamon or filled with cured meats. ⁵⁾

Fresh Arctic char, lightly smoked or pan-fried with butter, served with sour cream and dill. ⁶⁾

Dried cod rehydrated in lye, then baked and served with stewed peas, bacon, and mustard sauce. ⁷⁾

A dish highlighting wild-caught trout, grilled over an open flame and paired with butter sauce. ⁸⁾

A traditional rich porridge made with sour cream, flour, and butter, topped with cinnamon sugar and served with cured meats. ⁹⁾

Soft, thin lefse flatbread spread with butter, sugar, and cardamom, then rolled up. ¹⁰⁾

A hearty wild game soup made with moose meat, juniper berries, root vegetables, and broth. ¹¹⁾

A moist apple cake made with local apples, cinnamon, and brown cheese for a caramel-like sweetness. ¹²⁾

Dry-cured ham, thinly sliced and served with flatbread, sour cream, and pickled vegetables. ¹³⁾

Soft, slightly sweet pretzel-shaped pastries with a hint of cardamom. ¹⁴⁾

A robust stew combining moose, reindeer, or venison, cooked with root vegetables, wild mushrooms, and lingonberries. ¹⁵⁾