What do people eat in Norway?


Norwegian cuisine is influenced by its geography, climate, and cultural traditions.

Seafood: With its long coastline and abundant fjords, seafood plays a significant role in Norwegian cuisine. Popular seafood dishes include salmon, cod, herring, mackerel, shrimp, and crab. These are often prepared in various ways, such as smoked, grilled, cured, or pickled.

Lamb and Game: Inland regions of Norway are known for their sheep farming, so lamb dishes are pretty typical. Game meats like reindeer, moose, and elk are also traditional and popular, especially in the northern regions.

Potatoes and Root Vegetables: Potatoes are a staple in Norwegian cuisine and are served alongside many meals. Root vegetables like carrots, turnips, and cabbage are commonly used, especially in traditional dishes such as lapskaus (stew) and raspeballer (potato dumplings).

Bread and Dairy: Bread is an important part of the Norwegian diet, with varieties ranging from dark, dense whole-grain bread to lighter wheat-based bread. Dairy products like cheese, butter, and yogurt are also popular and often consumed with bread or as ingredients in dishes.

Berries and Wild Foods: Norway's forests are abundant with berries like lingonberries, cloudberries, and blueberries, which are often used in desserts, jams, and sauces. Wild herbs and mushrooms are also foraged and incorporated into traditional dishes.

Breakfast: Breakfast in Norway typically includes bread, cheese, jam, cold cuts, and sometimes fish such as smoked salmon. Muesli or porridge with berries are also common choices, especially during the colder months.

Coffee Culture: Norwegians are avid coffee drinkers, often enjoying coffee throughout the day. Cafés are popular meeting spots, and the "kos" (coziness) tradition usually involves enjoying coffee with friends or family.

Modern Influence: While traditional Norwegian cuisine remains popular, there's also a growing interest in international foods and contemporary culinary trends, especially in urban areas. You'll find various restaurants offering cuisines from around the world in cities like Oslo and Bergen.


Norwegians typically eat four meals a day. Frokost (Breakfast) is usually eaten at home and may consist of porridge or other cereals and open-faced sandwiches.  Lunch or Lunsj (LOON-sh) is usually eaten at school or work and maybe a large snack.  The only hot meal is dinner or middag (MIH-dawg), which is eaten at home, but is usually eaten at about four in the afternoon. It often includes soup, bread, and a main course of seafood.  Some people also eat a late meal called kveldsmat (keh-VELL-dis-mawt) with tea or coffee.

Bread is a main part of the Norwegian diet.  People in Norway often eat open-faced sandwiches.  They eat bread with salted herring, brown goat cheese, cold meats, and spreads made of vegetables, shrimp, or sweets. Flatbrød (FLAWT-brohd) is a thin, crisp bread often eaten with stews.  Gomme (GOO-meh) is a popular sweet milk dish that people eat with waffles.  A sour cream porridge called rømmegrøt (ROHM-meh-groht) is often served at weddings.

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