Norwegian Cuisine:

The Norwegian cuisine, from its very beginning, has relied on raw materials available in nature, it makes particular use of meat derived from the game and fisheries. In Norway breakfast is a rich buffet (sweet/salty) with a coffee. Lunch is very fast, usually based on smørbrød (canapés assorted seafood, vegetables and sauces) or home-made sandwiches (matpakke). The dinner is the main meal, and is consumed very early, usually consists of an appetizer, a main course and dessert. Among drinks, the most consumed is beer (Øl). The Norwegian cuisine is primarily based on fish, especially the salmon, herring, shrimp, trout, mackerel and cod. The fish is mainly served smoked, marinated, boiled or as an ingredient in soups and broths. Very common are also the dishes based on sheepskin, pork, lamb, elk or reindeer meet. Very widespread are dried or smoked (spekemat) meat often served with the Lefse (potatoes-based Norwegian bread, a thin and crispy bread), sauces are also widely used. Traditional is a cold buffet called Koldtbord based on black bread, sauces, meats, fish, salads and fruits. The national dish is the Norwegian smoked salmon (Røkt laks), it is usually accompanied with scrambled eggs, dill and mustard. The salmon is also served in several other ways: fresh boiled, served with sauces, grilled or marinated. The Rakfisk (fermented trout) is another typical dish of the country. Among the cheeses, characteristic for their creamy appearance, brown goat cheese (Geitost) and a type of sour cream that accompanies many dishes. Delicious desserts are: creams, cakes, puddings, and berries: blueberries, strawberries, raspberries, and the more classic Arctic raspberry (Multer). Among the traditional drinks are the brandy (akevitt) and the excellent local beer.