A local version of raspeballer (potato dumplings), made from grated and mashed potatoes, sometimes stuffed with salted meat and served with rutabaga mash and bacon bits. ¹⁾

A seasonal dish made from skrei (Norwegian Arctic cod), served with liver, roe, and boiled potatoes—a delicacy enjoyed fresh during the winter months. ²⁾

Lobster from the deep waters of Lysefjord, prepared grilled, boiled, or in creamy soups, often considered among Norway’s finest shellfish. ³⁾

Rogaland, especially Stavanger, was once known as the sardine capital of the world. Local sardines are canned in flavorful oils and sauces, making them a classic export and culinary staple. ⁴⁾

Norway’s national dish, but in Rogaland, it’s often made with local mountain lamb, giving it a richer and more intense flavor, slow-cooked with cabbage and whole peppercorns. ⁵⁾

A hearty and rustic dish, featuring slow-cooked pork knuckle served with a mash of rutabaga, potatoes, and carrots, topped with grainy mustard and lingonberry sauce. ⁶⁾

A Rogaland specialty where saithe (a North Atlantic fish) is lightly smoked and served with buttered potatoes and creamy mustard sauce. ⁷⁾

A soft, thin flatbread made from mashed potatoes, flour, and butter, often eaten with smoked salmon, sour cream, or brown cheese. ⁸⁾

A traditional dish from Ryfylke (an area in Rogaland), made by finely chopping pork and beef, then stewing it with onions, milk, and spices, served with boiled potatoes. ⁹⁾

Cod that is air-dried in the coastal winds but not fully dried like stockfish, resulting in a tender, slightly chewy texture, served with bacon, potatoes, and butter sauce. ¹⁰⁾

A rich, creamy fish soup featuring local white fish, shrimp, mussels, and root vegetables, seasoned with dill and a splash of white wine. ¹¹⁾

A thick and creamy porridge made from sour cream, flour, and milk, served with Norwegian cured meats (like fenalår or spekeskinke). ¹²⁾

Cod is salted and dried, then rehydrated and served in a variety of ways, often in tomato-based stews or fried with butter and garlic. ¹³⁾

An ancient flatbread from Viking times, made from barley flour and baked on hot stones, traditionally eaten with salted fish or butter. ¹⁴⁾

A Norwegian crème caramel, made from cream, sugar, and eggs, giving it a silky texture and deep caramel flavor, often served during Christmas and celebrations. ¹⁵⁾