Cuisine is an integral part of any local culture, and no trip to Oslo is complete without tasting the local food. This directory offers information about the traditional dishes and drinks available in Oslo to help visitors better understand the local food culture and make an informed decision when trying them.
- Gravlaks: salted raw salmon kept in a cold place more than 24 hours and garnished with fresh dill.
- Kardemommeboller: sweet dough buns with cardamon serving as the main flavour.
- Norwegian Stuffed Eggs: half-boiled eggs stuffed with a pasty mixture of smoked salmon, cheese and dill.
- Fiskesuppe: creamy soup containing fish (cod, salmon or catfish), vegetables (carrots, potatoes, onions), wine and milk.
- Mussel Soup: soup made of mussels and other seafood, white wine and numerous aromatic herbs and condiments (garlic, saffron, curry).
- Norwegian Pea Soup: hot served soup made of yellow or green peas, pork and a set of diverse vegetables.
- Fiskesalat: light salad containing boiled fish fillets (cod or halibut), tomatoes, boiled eggs, sour cream and horseradish.
- Norwegian Meat Salad: combination of julienne striped meat (lamb, beef or veal), ham, boiled eggs and vegetables (onion, beet).
- Sondagssalat: dietetic salad made of whitefish (cod), cauliflowers, cucumbers and tomatoes dressed with mayonnaise and cream.
- Fårikål: meat (mutton with bone) cooked with cabbage, wheat flour and richly seasoned with black pepper.
- Jarlsberg Filled Peppers: peppers filled with mixture of Jarlsberg cheese, meat, Tabasco sauce, French bread crumbs, garlic and cooked in the oven.
- Kjøttkaker: medium sized meatballs made of mincemeat and seasoned with pepper, ginger and nutmeg.
- Laks og Eggerøre: scrambled eggs mixed with small pieces of smoked salmon.
- Lutefisk: stockfish or salted and dried fish (cod or ling) cured approximately two weeks with the use of lye.
- Norwegian Potato Dumplings: simmered potatoes dumped with raw potatoes, flour, eggs and ham or pork.
- Pinnekjøtt: festive dish made of mutton or lamb cooked in a traditional way using racks on the bottom of the pot.
- Rakfisk: raw fish (trout or char) salted and fermented for at least two months.
- Rømmegrøt: festive porridge containing wheat flour, sour cream and milk and garnished with drawn butter fat, dried meat and cinnamon.
- Smalahove: brainless sheep head which is salted, dried and boiled before being served.
- Smoked Salmon: cured and smoked salmon.
- Tomato Pickled Herring: herring pickled in tomato paste with bay leaf, black pepper, onions and clove.
- Bergen Rumballs: pastry puffs filled with rum cream.
- Julekake: christmas sweet bread with raisins and caramelized fruit.
- Kransekake: cornucopia shaped festive cake made of superposed dough rings and filled with candies or/and cookies.
- Krumkake: waffle cookies bent with a special cone ustensil and filled with diverse creamy pastes.
- Multekrem: whipped cream with sugar and fresh or conserved cloudberries.
- Oslo Kringle: round formed almond flavoured kringle.
- Pikekyss: mixture of beaten egg whites with sugar which are kept in the oven for up to six hours.
- Smørbrød (Open Sandwich): open sandwich covered with butter and salmon, caviar, shrimps, bacon, herring, pate or others.
- Cinnamon Roll: dough rolls richly filled with a cinnamon and sugar mixture.
- Pølser: thin boiled pork sausages, served with mustard and ketchup.
- Akevitt: old fashioned flavoured spirit containing 40% of alcohol.
- Cider: low alcohol drink fermented beverage made from apple juice.
- Karsk: hot alcoholic drink containing coffee and any kind of strong spirit.
- Mead (Honey Wine): alcoholic drink resulted from the fermentation of honey, water and diverse fruit or/and condiments.
- Punsch: alcoholic drink made of arrack, neutral spirits, sugar, water, and various flavorings.
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