Travel Reference
In-Depth Information
EATING IN NORWAY
Habits & Customs
The Norwegian day starts with coffee (always!), a boiled egg and some sort of bread or dry
crispbread (normally Ryvita) topped with cheese, cucumber, tomato and a type of pickled
herring.
For lunch, most people opt for a sandwich or a slice of bread topped with sardines,
shrimp, ham, olives, cucumber or egg. In the midafternoon Norwegians often break for cof-
feeandoneofthehighlightsoftheday,waffleswithcreamandjam.UnlikethefirmBelgian
waffles, which are better known abroad, Norwegian waffles are flower-shaped, soft and of-
ten strongly flavoured with cardamom.
The main meal is eaten between 4pm and 6pm. Usually the only hot meal of the day, it
normally includes a meat, seafood or pasta dish, with boiled potatoes, a scoop of vegetables
and perhaps even a small salad or green garnish. Note that Norwegians often take full ad-
vantage of long summer days and eat out considerably later.
Authentic Norwegian Cooking by Astrid Karlsen Scott has an emphasis on the practical and has been en-
dorsed by none other than Ingrid Espelid, the Betty Crocker or Delia Smith of Norway.
Costs, Opening Hours & Listing Order
Throughout this guidebook, the order of restaurant listings follows the author's preference,
and each place to eat is accompanied by one of the following symbols.
<Nkr125 per main course per person
€€ Nkr125 to Nkr200 per main course per person
€€€ >Nkr200 per main course per person
Although lunch is usually served from noon to 3pm and dinner from 6pm to 11pm, many
restaurants(andtheirkitchens)remainopenfromnoonto11pm.Onlysignificantexceptions
to these rules are noted in the restaurant listings throughout this topic.
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