Top 18 Traditional Foods
in Western Norway

Tingvollost is a cheese producer located in Torjulvågen, Norway, known for crafting the blue cheese Kraftkar, which won the title of the world's best cheese at the World Cheese Awards in 2016. The company utilizes milk sourced from a local herd of cows to produce its range of cheeses.Expand

Oss Craft Distillery is a Norwegian distillery renowned for its high-quality craft spirits, blending traditional methods with modern innovation. Located in Blomsterdalen, near Bergen, it draws inspiration from Norway’s natural landscapes and folklore. Its flagship product, Bareksten Botanical Gin, features over 20 botanicals, capturing the essence of Nordic forests with flavors like juniper, elderflower, and blueberries. Founded by Stig Bareksten, the distillery emphasizes authenticity and craftsmanship in every bottle. Oss Craft Distillery has gained international recognition for its unique approach and premium-quality products.Expand

Feddie Ocean Distillery is an artisanal producer of whisky, gin, and aquavit, located on the island of Fedje, off Norway's west coast. Established in 2018, it stands out as Norway's only certified organic distillery, emphasizing sustainability and environmental responsibility. The distillery was founded with a vision of creating world-class spirits and is notable for its unique ownership structure, being entirely owned by women. This initiative aims to challenge the traditionally male-dominated spirits industry and promote gender equality. Feddie Ocean Distillery draws inspiration from the island's rich history and natural beauty, incorporating local botanicals and resources into their products. Their portfolio includes meticulously crafted whiskies, artisanal gins, and aquavits, each reflecting the distillery's dedication to quality and flavor. Expand

Fjåk Chocolate is the first bean-to-bar chocolate maker in Norway, located in the picturesque region of Hardangerfjord. Fjåk stands out for its use of exclusively organic and ethically sourced cocoa beans, often directly from farms in various parts of the world, including Madagascar, Brazil, and Uganda. Their chocolate is handcrafted in small batches, enriched with carefully selected Nordic ingredients such as brunost (Norwegian brown cheese), blueberries, lichens, wild mushrooms, and sea salt. Fjåk is renowned for its unique flavor combinations that blend traditional Nordic elements with high-quality cacao. Their chocolates have earned numerous awards, including accolades from the Academy of Chocolate and the International Chocolate Awards. Expand

Brennevinsgrova is a Norwegian distillery located in a valley on the outskirts of Sykkylven, surrounded by the Sunnmørsalpene mountains. It was founded by Harald Strømmegjerde in 2019 on his family farm, inspired by the local environment and traditions. The distillery produces gin, aquavit, and whiskey, using exclusively local ingredients. Raspberries from Valldal, sugar kelp from Herøy, and glacial water contribute to the unique flavor of their beverages, offering an authentic taste of Sunnmøre. Brennevinsgrova has received numerous awards for the quality of its products, including recognition for the best gin in Norway. Their approach combines traditional distillation methods with modern techniques, creating spirits that reflect the rich cultural heritage of the region.Expand

Alde Sider is a family-run cidery from Norway, located at Bleie Gård in the Sørfjorden valley, where fruit growing has been cultivated for generations. The name “Alde” comes from the old Hardanger word for apple and symbolizes a deep connection to local identity and tradition. Owner Olav Bleie, an engineer by profession, decided in 2014 to take the family’s fruit farming to a new level by starting professional cider production. Thanks to his knowledge and dedication, Alde quickly became one of the most renowned producers in the region. Production is based on apple varieties such as Gravenstein, Discovery, Summerred, and Aroma, which give the cider a distinctive balance of sweetness, acidity, and aromatic richness. Each year, they produce around 100,000 liters of cider, 50,000 liters of juice, and up to 15,000 liters of specialty products, including ice cider. Their products are characterized by a pure fruity profile, elegance, and pronounced terroir notes. Distribution takes place through selected restaurants and directly at the farm. Visitors are also offered tastings, where they can learn about the production process and enjoy the fjord landscape. Alde Sider has become an important part of the region’s tourism and gastronomy, recognized as an ambassador of local culture. Their philosophy is rooted in respect for nature, the use of local raw materials, and the pursuit of the highest quality.Expand

Kvestad Sideri is a family-owned cider farm from Hardanger, located in the village of Nå at about 220 meters above sea level, beneath the Folgefonna glacier. The farm has been cultivated by the same family for generations as part of a traditional cluster of homesteads known as a klyngjetun, reflecting a deep connection between local tradition and modern fruit growing. Their cider production relies on apple varieties grown in the region, such as Gravenstein, Aroma, Summerred, and Discovery, whose combinations create diverse aromas and styles. Their most renowned cider, “1808”, takes its name from the landslide that struck the farm in that year, leaving a lasting mark on local history. In addition to classic semi-dry ciders, Kvestad also produces Issider - an ice cider made by freezing and concentrating apple juice, rich in natural sugars and offering a full, intense flavor. All products are crafted in small batches with a strong focus on quality, giving the ciders authenticity and a clear expression of Hardanger’s terroir. Visually, they stand out with pure golden hues, while the taste combines apple freshness with the layered complexity of fermentation and a distinctly local character. Their mission is to preserve and further develop Hardanger’s fruit-growing tradition while promoting cider culture both in Norway and internationally. By combining sustainable practices, family values, and innovative approaches, Kvestad Sideri has become a notable player on the Norwegian cider scene.Expand

Myrdal Gård is a small-scale cheese producer located in the Avaldsnes area on Karmøy island in Norway. The farm specializes in artisanal cheeses made from goat's milk, using traditional methods. Myrdal Gård offers a variety of products, including soft cheeses and aged varieties, and emphasizes sustainable farming practices. The farm also provides educational tours and offers visitors a chance to experience the cheese-making process firsthand.Expand

Stavanger Ysteri AS is a cheese producer based in Stavanger, Norway, specializing in handcrafted cheeses made from local Norwegian milk. They focus on sustainable production methods and have a range of cheeses that includes both traditional Norwegian styles and new, innovative varieties.Expand

Åkre Gård is a family farm and cider producer from Norway, with a fruit-growing tradition spanning eight generations. Located on the western shore of Sørfjorden in the municipality of Ullensvang, the farm benefits from ideal conditions for cultivating apples that form the basis of their authentic products. Today, the estate is run by Arita and Gjermund Åkre, supported by the older generation, preserving a balance between tradition and innovation. Their most renowned brand, Edel Sider, has become a synonym for quality and elegance in Norwegian cider. Production is based on carefully selected local apples and techniques such as the traditional Champagne method, the Charmat method, and barrel aging. The farm is also part of the region’s tourism offer, providing tastings and “cider safari” tours that combine nature and gastronomy. Visitors can purchase their products directly at the farm, in selected shops, or in restaurants. The core values of their work are authenticity, naturalness, and elegance, making Åkre Gård one of the most recognizable cider producers in Norway.Expand

Skillingsboller is a traditional version of a cinnamon roll. This circular pastry is usually associated with Bergen. The rolls are made with a combination of flour, milk, yeast, eggs, sugar, cardamom, lots of butter, and chopped almonds (optional). After the baking, skillingsbolle are brushed with additional butter on the top and the bottom while they are still hot. The top is also sprinkled with extra sugar and cinnamon. The name skillingsboller means penny bun. They're usually eaten as an afternoon snack with a cup of coffee on the side, but some people like to eat them with brown cheese (Brunost).Expand

Norway probably isn't the first country that comes to mind when we think about great cheese. However, that might change as Norwegian producer Tingvollost won the main prize and the title of the world's best cheese at the 2016 World Cheese Awards in San Sebastian, Spain for its blue cheese called Kraftkar. More than a hundred judges assessed over 3,000 cheeses according to a number of qualities such as color, texture, and flavor before they came to the conclusion that Kraftkar is undoubtedly the champion. This blue cheese is produced from cow's milk from the family farm located in the village of Torjulvågen. It has an excellent texture that first crumbles, and then you get a soft creaminess, while the mould is nicely developed and distributed evenly throughout the body. The name of the cheese, translated to strongman, refers to the legendary farmhand Tore Nordbø and his extraordinary size and strength. The company's chairman Gunnar Waagen was totally stunned when he was presented with the award, expressing his gratitude and acknowledging what it means for a small family business like Tingvollost. All that is left is to book a ticket to Norway and indulge in Kraftkar, preferably paired with crackers, walnuts, figs, fruit jams – or eat it on its own – after all, it is the best cheese in the world!Expand

Reindeer hot dog is a Norwegian delicacy that can be found at Bergen's Trekroneren hot dog stand. The meat for the reindeer sausage comes from Northern Norway. The reindeer sausage is served in a hot dog bun and it's traditionally topped with mustard, lingonberry sauce, and crispy fried onions. This hot dog is beloved for its mild, sweet and savory, not too spicy and not too gamey flavor. The sausages are generously sized and have a casing on the outside that gives them an appealing snap when bitten into it. Expand

Bergensk fiskesuppe is a traditional fish soup originating from Bergen. Although there's an ongoing debate about what should be in the soup, it often contains pollock or salmon, pickled purslane, vegetables such as onions, carrots, leeks, and celery, sour cream, vinegar, salt, pepper, sugar, and traditionally, but rarely in practice - the bones of young saithe. Alternatively, the bones of haddock or cod are also acceptable for making the fish stock. Fish balls are sometimes also added to the soup. Before serving, Bergen fish soup is topped with a dollop of sour cream. If desired, garnish the soup with chives and serve it with crusty bread on the side.Expand

Gamalost is a traditional cheese made from skimmed cow's milk. The cheese has a mold-ripened rind; its texture is dense, granular, and chewy, the aromas pungent, while the flavor is sharp. It's also rich in protein and has a fat content of only 0.5 to 1.0%. The cheese is traditionally aged from 1 to 6 months. In order to make it, an acid is added to skim milk, causing it to sour. The fermented solids are then pressed into molds to create the circular shape. Later on, the cheese is hand-rubbed with mold and left to age. It can be stored for a prolonged period of time without refrigeration, which is why it's been produced in the past when there were no methods of refrigeration. Gamalost should be cut with a hollow blade cheese knife due to its dense and granular texture. It's recommended to pair it with gin or a robust beer. Serve it with dark bread with butter, sour cream, cranberries, fresh fruit, or fruit jams.Expand

Persetorsk is a traditional fish dish originating from Bergen. The dish is usually made with a combination of cod, sugar, salt, dill, bacon, and a sauce consisting of shallots, green peas, crème fraîche, vinegar, and dill. The cod is pressed for a long time in a solution of sugar and salt, and the fish is then cut into pieces and fried in bacon fat until the skin becomes crispy. The fried pieces of cod are served on a plate and the sauce is poured over it. The dish is traditionally served with munavoi, a mixture of hard-boiled eggs and butter.Expand

Sunnmørsbrød is a traditional bread originating from the district of Sunnmøre in the county of Møre og Romsdal. This typical hearty Norwegian bread is usually made with a combination of sugar, oil, maple syrup, salt, rye flour, whole wheat flour, oats, all-purpose flour, water, and yeast. The dough is rolled out into loaves, left to rise, then brushed with butter and baked until the bread is crispy on the outside and soft and light on the inside. The top should have a dark brown color. The bread is typically eaten with butter or served with marinated Edam cheese known as marinert Edamerost.Expand

Klimpor fra Ryfylke are traditional Norwegian potato dumplings originating from Ryfylke. They're usually made with a combination of potatoes, flour, salt, sugar, and cinnamon. If desired, an egg can also be added to the mixture. The potatoes are boiled, mashed, and mixed with flour, salt, sugar, and cinnamon. The mixture is shaped into small round or oblong dumplings that can be cooked in boiling salted water or milk. These small potato dumplings are often used in meat soups at weddings and banquets. Expand

Farse refers to a Norwegian dish that consists of chopped or ground meat mixed with potato flour, milk powder and spices. A staple in the Jæren region (southern part of Rogaland county), this mixture is then fried and typically served in bread like a hamburger. It's considered one of the most popular lunch dishes in Jæren and has a significant following, including the Norwegian footballer Erling Braut Haaland, who has expressed his fondness for the dish. Moreover, Farse is so ingrained in the local food culture that it is referred to as the "national dish" of Jæren, and the locals are quite proud of it.Expand

Plukkfisk is a traditional fish dish originating from Norway and it's especially popular in coastal settlements of Western Norway. The dish consists of potatoes, pieces of fish, and onions cooked in a bechamel sauce. Cod is traditionally used, but some people like to use pollock instead. There are many variations on the dish, but it's usually made with a combination of cod, potatoes, onions, leeks, chives, butter, salt, white pepper, bacon slices, and bechamel sauce (butter, flour, milk, nutmeg, salt, and pepper). Once done, plukkfisk is often topped with crispy bacon, and the dish is served with a flatbread on the side. Before serving, plukkfisk is typically garnished with chopped chives and pickled leeks.Expand