Travel Reference
In-Depth Information
Norwegian Cuisine
Norwegian food can be excellent. Abundant seafood and local specialities such as reindeer
areundoubtedlythehighlights,andmostmedium-sizedtownshavefinerestaurantsinwhich
to eat. The only problem (and it's a significant one) is that prices are prohibitive, meaning
that a full meal in a restaurant may become something of a luxury item for all but those on
expense accounts. What this does is push many visitors into eating fast-food meals in or-
der to save money, at least at lunchtime, with pizzas, hot dogs and hamburgers a recurring
theme. As a result, you may end up leaving Norway pretty uninspired by its food. It's not
onlyforeignvisitorswhofeelthepinch -it'softenclaimed,backedbyauthoritativeresearch
surveys, that Pizza Grandiosa, a brand of frozen pizza, is in fact Norway's national dish.
Striking a balance between eating well and staying solvent requires a clever strategy. For
a start, most Norwegian hotels and some hostels offer generous buffet breakfasts ensuring
that you'll rarely start the day on an empty stomach; if you take full advantage, you'll need
only a light meal for lunch. Some hotels also lay on lavish dinner buffets in the evening -
they're generally expensive, but excellent if it's your main meal of the day. Another key is
to think in kroner and avoid converting the Norwegian price into your home currency, oth-
erwise you really might wind up emaciated.
TRAVEL YOUR TASTEBUDS
Norway has its share of strong-tasting culinary oddities that the brave among you may
wish to try:
» whale steak (hvalbiff) - a reasonably common sight on restaurant menus and in har-
bourside markets (eg in Bergen); eating it is an act of defiance to your environmental
credentials
»browncheese- Gudbrandsdalsost ismadefromthewheyofgoat'sand/orcow'smilk
and has a slightly sweet flavour despite its off-putting caramel-coloured appearance
» reconstituted cod, mackerel or saithe balls - more common in homes than restaurants
and something of a staple for older folk
» cod tongues - these are hugely popular in Lofoten and, strangely enough, nowhere
else
» fermented trout - some Norwegians swear by it, but some Lonely Planet authors are
happy to leave them to it
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