Gravlaks is a signature dish of Norway; we have verified places to eat it in Oslo. Salmon cured in salt, sugar and dill for two to three days, sliced paper-thin and served with hovmastersaus, a sweet mustard-and-dill sauce, on rye crispbread. Start with where to eat Gravlaks in Oslo.
Gravlaks · Oslo
Salmon cured in salt, sugar and dill for two to three days, sliced paper-thin and served with hovmastersaus, a sweet mustard-and-dill sauce, on rye crispbread.
Gravlaks (literally buried salmon) descends from a medieval Nordic preservation method of fermenting salmon under stones with salt; the modern fresh dill-and-sugar cure that defines it today dates to the late 19th century, when refrigeration removed the need for fermentation. The Norwegian version uses sea-farmed Atlantic salmon, cured 48 to 72 hours. Lofoten Fiskerestaurant, Solsiden and Theatercaféen carry the canonical Oslo version with hovmastersaus, sweet mustard-and-dill, on rye crispbread.
Where to eat in Oslo:
- Lofoten Fiskerestaurant
- Solsiden Restaurant
- Theatercaféen
Where to eat Gravlaks in Oslo: the editor picks