Travel Reference
In-Depth Information
Fish Markets
Bergen
Stavanger
Kristiansand
Trondheim
Narvik
Other Specialities
Potatoes feature prominently in nearly every Norwegian meal and most restaurants serve
boiled, roasted or fried potatoes with just about every dish.
The country's main fruit-growing region is around Hardangerfjord, where strawberries,
plums, cherries, apples and other orchard fruits proliferate. The most popular edible wild
berries include strawberries, blackcurrants, red currants and raspberries; blueberries
(huckleberries), which grow on open uplands; blue, swamp-loving bilberries; red high-
bush and low-bush cranberries; and muskeg crowberries. The lovely amber-coloured
mol-
tebær
(cloudberries) are highly prized and considered a delicacy. They grow one per stalk
on open swampy ground and in Norway some cloudberry patches are zealously guarded.
Warm cloudberry jam with ice cream is simply fantastic!
Norwegian cheeses have come to international attention as a result of the mild but tasty
Jarlsberg, a white cheese first produced in 1860 on the Jarlsberg estate in Tønsberg.
One scheme worth watching out for in northern Norway is the Arctic Menu, an attempt
by an association of restaurants to revive interest in local ingredients and recipes.
