Signature Dishes of Oslo

Must-try dishes

Kjøttkaker

The Norwegian meatball, made from ground beef or beef-pork blend, pan-fried and served swimming in brown sauce with boiled potatoes, peas and a spoon of lingonberry.

History: More substantial than its Swedish neighbour, kjøttkaker has anchored Norwegian everyday cooking for over a century, the unfailing centre of the kafeteria-style husmannskost meal.

Where to try it: Asylet, Kaffistova, Smalhans

Watch out for: Gluten, Dairy

Fårikål

Lamb chunks layered with cabbage, whole black peppercorns and a little water, simmered slowly until tender, served with boiled potatoes. The national dish, simple by design.

History: Fårikål has been celebrated annually on Fårikål Day in late September since 1972, when Norwegians began voting it the national dish.

Where to try it: Asylet, Engebret Café, Stortorvets Gjæstgiveri

Watch out for: Celery

Lutefisk

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.

History: 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 try it: Engebret Café, Stortorvets Gjæstgiveri, Asylet

Watch out for: Fish

Norwegian prawn (reker)

Cold-water North Atlantic prawn boiled at sea, peeled at the counter, eaten on dense rye bread with mayonnaise, fresh dill and lemon.

History: Norwegian prawn has been an Oslo summer ritual since the working fishing boats began selling reker straight from the deck on Rådhusbrygga; the harbour quay still has the queue.

Where to try it: Vulkanfisk Sjomathallen, Lofoten Fiskerestaurant, Solsiden Restaurant

Watch out for: Crustacean, Gluten

Skolebrød

Cardamom-spiced enriched bun with vanilla custard in the centre, glazed with icing and finished with desiccated coconut. Lunchbox staple, bakery counter classic.

History: Skolebrød (school bread) became a Norwegian bakery fixture in the mid-20th century, eaten with milk through the school day and adopted by every bakery counter in Oslo.

Where to try it: Åpent Bakeri Inkognito Terrasse, The Little Pickle Bakery, Talormade

Watch out for: Gluten, Dairy, Egg

Reindeer (reinsdyr)

Lean and herby reindeer fillet, often roasted rare and served with juniper, lingonberry, root vegetables and a brown sauce reduced with cream.

History: Reindeer has been on Norwegian tables for centuries, originally from Sami herders in the north; Oslo's fine-dining and traditional rooms keep it on the menu year-round.

Where to try it: Statholdergaarden, Engebret Café, Asylet

Watch out for: Dairy

Brunost

Brown cheese made from whey, milk and cream, boiled until the sugars caramelise. Sliced thin with a cheese plane onto crispbread, waffles or a sourdough loaf.

History: Brunost dates to 1863 when dairymaid Anne Hov first added cream to the whey in Gudbrandsdalen; it has been Norway's most iconic food export ever since.

Where to try it: Mathallen Oslo, Bondens marked Birkelunden, Kaffistova

Watch out for: Dairy

Smørbrød

Open-face sandwich on dense rye or sourdough, dressed with combinations of smoked salmon, prawn salad, roast beef and remoulade, or pickled herring with red onion and beetroot.

History: Smørbrød became a Norwegian lunch institution through the early 20th century, with hotel cafés and restaurants like Theatercaféen popularising the open-face form as a counter-and-table classic.

Where to try it: Theatercaféen, Kaffistova, Café Skansen

Watch out for: Gluten, Fish, Crustacean, Egg