Raspeballer is a signature dish of Norway; we have verified places to eat it in Oslo. Boiled potato dumplings made from grated raw potatoes mixed with cooked potato and barley flour, served Thursday lunchtimes with salted lamb, rendered bacon and rutabaga mash. Start with where to eat Raspeballer in Oslo.
Raspeballer · Oslo
Boiled potato dumplings made from grated raw potatoes mixed with cooked potato and barley flour, served Thursday lunchtimes with salted lamb, rendered bacon and rutabaga mash.
Raspeballer (also called komle or klubb depending on the region) have been Norway's Thursday tradition since the 19th century, a Western Norway peasant dish elevated by Oslo's husmannskost rooms. The dumpling is built around grated raw potato bound with cooked mashed potato and barley flour, dense and savoury rather than fluffy. Kaffistova, Asylet and Smalhans run the canonical Oslo Thursday-lunch versions with salt-cured lamb, rendered bacon and rutabaga mash.
Where to eat in Oslo:
- Kaffistova
- Asylet
- Smalhans dagens husmannskost
Where to eat Raspeballer in Oslo: the editor picks