Lutefisk appears as a signature dish in 1 Norway cities. See each city's local variant and where to eat it.
Lutefisk · Oslo
Dried fish reconstituted in lye, then cooked to a translucent gelatinous texture. Served with bacon lardons, peas, mustard, boiled potatoes and lefse from October to Christmas.
Lutefisk's lye preparation dates to medieval Scandinavia as a way to rehydrate stockfish, and remains a fixture of Norwegian Advent and Christmas tables.
Where to eat in Oslo:
- Engebret Café
- Stortorvets Gjæstgiveri
- Asylet