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. The dried cod is treated in birch ash lye for two days, then soaked in cold water for four more before cooking. Oslo's traditional rooms run dedicated lutefisk menus through October to early January; Schrøder, Engebret Café and the lutefisk lunch at Theatercaféen are the canonical addresses.

3 editor picks for Lutefisk in Oslo, ranked by editorial score. All Oslo signature dishes · Lutefisk across every city.