Norway

Norwegian cuisine is characterized by its focus on fresh, seasonal ingredients and traditional preservation methods, reflecting the country’s coastal geography and agricultural heritage. Staples include rakfisk, fermented fish, and klippfisk, dried and salted cod. Lapskaus, a hearty meat and vegetable stew, and various dishes featuring salmon, such as gravlaks (cured salmon), are also popular. Norwegian food emphasizes simplicity and sustainability, celebrating the natural flavours of locally sourced ingredients.