12 regional dishes covered across Norway, each with the canonical version and where to eat it, city by city.
BrunostMain course · OsloBrown cheese made from whey, milk and cream, boiled until the sugars caramelise.
FårikålMain course · OsloLamb chunks layered with cabbage, whole black peppercorns and a little water, simmered slowly until tender, served with boiled potatoes.
KjøttkakerMain course · Oslo
LutefiskMain course · OsloDried fish reconstituted in lye, then cooked to a translucent gelatinous texture.
PinnekjøttMain course · OsloSalt-cured, dried lamb ribs soaked overnight then steamed slowly over birch sticks until the meat falls off the bone.
RaspeballerMain course · Oslo
Reindeer (reinsdyr)Main course · OsloLean and herby reindeer fillet, often roasted rare and served with juniper, lingonberry, root vegetables and a brown sauce reduced with cream.
SkolebrødMain course · OsloCardamom-spiced enriched bun with vanilla custard in the centre, glazed with icing and finished with desiccated coconut.
SmørbrødMain course · OsloGravlaksMain course · OsloNorwegian prawn (reker)Main course · OsloCold-water North Atlantic prawn boiled at sea, peeled at the counter, eaten on dense rye bread with house-made mayonnaise, fresh dill and lemon.SursildMain course · OsloPickled herring fillets steeped in a vinegar, sugar and onion brine, served on dark rye with sour cream, red onion and pickled beetroot.