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⁾