A rich sour cream porridge made with flour, butter, and milk, served with cinnamon sugar and cured meats like fenalår (cured lamb leg). ¹⁾

A hearty stew featuring tender moose meat, wild mushrooms, lingonberries, and root vegetables, slow-cooked to perfection. ²⁾

Freshly caught trout from Telemark’s lakes, pan-fried and served with a creamy sour cream sauce, boiled potatoes, and dill. ³⁾

Large potato-based dumplings stuffed with smoked ham or bacon, boiled and served with butter and lingonberry jam. ⁴⁾

Pickled herring, a staple in coastal Telemark, served with a tangy mustard sauce, rye bread, and fresh herbs. ⁵⁾

A specialty of Telemark’s highlands—salted and dried horse meat, thinly sliced and served with flatbread and butter. ⁶⁾

A strong, aged cheese made in small mountain farms, served with dark rye bread and honey. ⁷⁾

A festive dish—roasted roe deer marinated in juniper, red wine, and herbs, served with mashed potatoes and lingonberry sauce. ⁸⁾

A historic dish from Telemark’s farming culture—a whole sheep’s head, slow-cooked until tender, traditionally eaten before Christmas. ⁹⁾

A Telemark take on Norway’s famous lye-cured cod, served with mashed peas, mustard sauce, bacon, and flatbread. ¹⁰⁾

Sweet, thick pancakes made with sour milk, eggs, and cardamom, served with homemade berry jam. ¹¹⁾

A traditional fermented trout, aged for months and eaten with sour cream, onions, and lefse (soft Norwegian flatbread). ¹²⁾

Soft, thin flatbreads made from potatoes, flour, and butter, often enjoyed with butter and cinnamon sugar or cured meats. ¹³⁾

A slightly sweet, thin flatbread flavored with anise and caraway seeds, typically eaten with cheese and jam. ¹⁴⁾

A traditional apple cake made with local Telemark apples, spiced with cinnamon and nutmeg, served warm with whipped cream. ¹⁵⁾