Cold-water North Atlantic prawn boiled at sea, peeled at the counter, eaten on dense rye bread with house-made mayonnaise, fresh dill and lemon. The Oslo summer staple, sold by the kilo on the Rådhusbrygga harbour wharf.
Norwegian prawn has been an Oslo summer ritual since the working fishing boats began selling reker straight from the deck on Rådhusbrygga in the 1920s. The Skagerrak cold-water catch is boiled in seawater at sea, the prawns are peeled by hand at the counter and eaten on dense rye bread with house mayonnaise. The harbour quay queue still forms from May through September; Solsiden has the canonical sit-down version on the Aker Brygge waterfront.
3 editor picks for Norwegian prawn (reker) in Oslo, ranked by editorial score. All Oslo signature dishes · Norwegian prawn (reker) across every city.
Vulkanfisk Sjomathallen ★ 4.5
vulkan · Vulkan 5, 0178 Oslo
Vulkanfisk Sjomathallen at Mathallen Oslo on Vulkan is the fishmonger and counter, with daily Norwegian prawn, fish soup and oysters by the half-dozen.
Solsiden Restaurant ★ 4.5
kvadraturen · Akershusstranda 13, 0150 Oslo
Solsiden on Akershusstranda below Akershus Fortress runs a May-to-September seafood-only kitchen, with the Plateau des Fruits de Mer as the room's signature.
Lofoten Fiskerestaurant ★ 4.3
aker-brygge · Stranden 75, 0250 Oslo
Lofoten Fiskerestaurant at the tip of Aker Brygge on Stranden serves Norwegian fish and shellfish through a menu that changes four times a year.