![]() |
ON LINE EUROPEAN TOURIST GUIDENORWAY |
|---|---|
|
|
| ||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Climate: Thanks to the warming effects of the Gulf Stream, Norway has a very mild climate compared to other countries at a similar latitude. The climate in Norway differs from that of the rest of Scandinavia, the tall mountain ranges dividing mainland Norway provide protection from precipitation to large areas of inland eastern Norway. Some of the areas east of the mountains have an annual rainfall of less than 300 mm. Most of the precipitation from the sea falls along the west coast of Norway, with some areas recording a maximum rainfall of 3000 mm annually. The coldest months of the year are January and February. The warmest time in the inland areas is mid-July, July and August sometimes reach as high as 25°C - 30°C. The best period in order to visit Norway is from May to September. Tourist attractions: Norway is a picturesque country with many natural beauties, Norway for the tourist it's generally spectacular fjords and islands; between the most famous fjords are: the Hardangerfjord, the Sognefjord, the Nærøyfjord, the Nordfjord, the Lysefjord, the Geirangerfjord. Other important features are the islands that face the Norwegian coasts like the Lofoten and the Vesterålen; the midnight Sun; the glaciers as the Jostedalsbreen, the biggest glacier of continental Europe; the Northern Lights (Aurora Borealis), that can sometimes be admired during winter (the best period is between October to March). Unesco has inscribed 7 Norway sites in the World Heritage List: Bryggen (1979), Rock Art of Alta (1985), Røros Mining Town (1980),Struve Geodetic Arc (2005), Urnes Stave Church (1979), Vegaøyan -- The Vega Archipelago (2004), West Norwegian Fjords – Geirangerfjord and Nærøyfjord (2005). Between the properties submitted on the Tentative List are: The Laponian Area - Tysfjord, the fjord of Hellemobotn and Rago (2002), The Lofoten islands (2002), Svalbard Archipelago (2007), Islands of Jan Mayen and Bouvet as parts of a serial transnational nomination of the Mid-Atlantic Ridge system (2007). | |||||||||||||||||||||||||||||||||
Travel Documents: Norway takes part in the Schengen co-operation and hence nationals from countries within the Schengen area do not have to show their passport when entering Norway. However you must show an official document that satisfactorily establishes your identity. For all other nationals a valid passport is necessary. For some nationals a visa is required as well. Health: The standard of health in Norway is high. It is advisable to have an European Health Insurance Card (EHIC) in case of a medical emergency. Shopping hours: In general, shops in Norway are open between 10 am and 5 pm Monday through Friday, and from 10 am to 3 pm on Saturdays. Food stores are normally open between 9 am and 8/9 pm. Most towns have late shopping on Thursdays when the shops stay open until 7 pm. Opening hours at larger shopping centres are usually from 10 am until 8 pm on weekdays and 6 pm on Saturdays. Shops are closed on Sundays. Electricity: 220 volts AC (50 Hz) is the Norwegian standard. If you are traveling with electrical or electronic devices be sure to bring a two-pin continental adapter with you. Cuisine: The traditional Norwegian dish is the smoked salmon, it exists traditionally in many varieties, and is often served with scrambled eggs, dill, sandwiches or mustard sauce. Close to smoked salmon is gravlaks, (literally "dug salmon"), which is salt-and-sugar-cured salmon seasoned with dill and other herbs and spices. A more peculiar Norwegian fish dish is Rakfisk, which consists of fermented trout. A large number of fish dishes are popular today, based a large variety of species, such as salmon, cod, herring, sardine products and mackerel. Seafood is used fresh, smoked, salted or pickled. Variations on creamed seafood soups are common along the coastline. Lamb's meat and mutton is very popular, mainly used in fårikål (mutton stew with cabbage). Pinnekjøtt, cured and sometimes smoked mutton ribs, steamed for several hours. Smalahove, a smoked lamb's head. Preserved meat and sausages are usually accompanied by sour cream dishes and flat bread or wheat/potato wraps; the fenalår, a slow-cured lamb's leg, and morr, usually a smoked cured sausage. Cheese: Jarlsberg cheese, the sweet geitost or brown/red cheese, the gammelost, an over-matured, highly pungent brown cheese. Distilled beverages include akevitt, a yellow-tinged liquor spiced with caraway seeds. NORWEGIAN CUISINE RECIPES. Typical products: Popular things to buy whilst on holiday include knitted sweaters, gloves and mittens, pewter, silverware, porcelain, hand-painted wooden articles, goat and reindeer skins, furs, glassware, ceramics and speciality food. WHERE TO STAY: Accommodations in Norway: Search for Hotels and Accommodation in Norway. Search for Budget Hotels and Hostels in Norway.
Airports and Flights: There are about 50 airports and landing strips in Norway, Oslo Airport is located at Gardermoen, 47 km north of Oslo, it is the largest airport in Norway. Worldwide: Scandinavian Airlines System (SAS). Low-fare in Europe: Norwegian, Sterling or Ryanair KLM and Lufthansa. From UK, Sweden and Denmark there's Widerøe. Airlines operating in Norway are SAS Norway, Widerøe and Norwegian.
| |||||||||||||||||||||||||||||||||
All rights reserved. Copyright © 2005-2007, www.colonialvoyage.com |
||
|---|---|---|
|
|