A classic Northern Norwegian dish, made from partially dried cod, rehydrated and simmered, then served with bacon, butter, and mashed peas. ¹⁾

A variation of raspeballer, but made with salted cod or klippfisk, mixed with potatoes and flour, and served with butter sauce and carrots. ²⁾

This high-quality, free-range lamb from Nordland is often slow-roasted with rosemary and garlic, served with root vegetables. ³⁾

A seasonal dish made with fresh skrei (migrating cod), roe, and liver, boiled and served with potatoes and flatbread. ⁴⁾

A unique flatbread dish from Nordland, filled with a sweet, caramelized cheese sauce made from brown cheese and cream. ⁵⁾

A delicacy in coastal Nordland, fresh sea urchin roe is served raw with lemon and rye bread. ⁶⁾

A Nordland specialty, featuring fish roe dumplings simmered in a light, herby broth, often enjoyed in the Lofoten Islands. ⁷⁾

A thick porridge made with sour cream, flour, and butter, often served with cured meats and lingonberry jam. ⁸⁾

A Sami-inspired dish, where reindeer meat is frozen, then slow-roasted for 12+ hours, seasoned with juniper and lingonberries. ⁹⁾

A dish from Kristiansund and Nordland fishing communities, featuring slow-boiled fish heads, served with melted butter and potatoes. ¹⁰⁾

A traditional dish from Northern Norway, where fried saithe (coalfish) fillets are served with sautéed liver and onions. ¹¹⁾

A tart, deep-purple jelly made from Arctic crowberries, often eaten with game meats or spread on toast. ¹²⁾

A modern fusion dish featuring thin-crust pizza topped with smoked salmon, crème fraîche, and Arctic shrimp. ¹³⁾

A thick, pan-fried potato pancake, traditionally eaten with sugar, butter, or cured fish. ¹⁴⁾

A classic Nordic dessert, featuring wild Arctic cloudberries mixed with whipped cream and a hint of vanilla. ¹⁵⁾