Travel Reference
In-Depth Information
IF YOU DARE...
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), although it may grate against your environmental sens-
ibilities.
Brown cheese (Gudbrandsdalsost) - made from the whey of goat's and/or cow's milk
and has a slightly sweet flavour despite its off-putting caramel-coloured appearance.
Reconstituted cod, mackerel or saithe balls (lutefisk) - more common in homes than res-
taurants and something of a staple for older folk.
Cod tongues (torsketunger) - these are hugely popular in Lofoten and, strangely enough,
nowhere else.
Fermented trout (rakfisk) - some Norwegians swear by it, but some Lonely Planet au-
thors are happy to leave them to it.
Every Thursday from September to May, many Bergen restaurants serve
raspeballer,
a
powerful traditional meal with salted meat, potatoes and mashed turnip - an acquired
taste perhaps, but hearty winter food.
Vegetarian & Vegan Food
Norwegians are not the most vegetarian of people. That said, most restaurants offer some
vegetarian options. Sometimes this may just be a cheese-and-onion omelette or a pasta
with cream sauce, but increasingly you'll find creative salads (although vegans won't ap-
preciate the widespread use of cheese) and a range of crepes or pancakes to add some vari-
ety to your diet. The predominance of potatoes on most Norwegian restaurant menus al-
most always provides a fall-back option.
In general, the rule is that the larger the town, the wider your choices of vegetarian fare.
Tapas restaurants are a recurring theme in larger towns and most have vegetable-only op-
tions. Pizza restaurants also always have at least one vegetarian dish.
