Traditional Norwegian food contains a lot of different fishes, meats of all kinds, and berries. Spices is not used that much.

A lot of local varieties are common, like reindeer meat in the north and along the coast fresh steamed fish with salt and pepper.

Dishes

The most traditional and most world known dish is the smoked salmon which today is a huge export for Norway. Another more peculiar Norwegian fish dish is the Rakfisk, which is a fermented trout. In autumn time, mutton stew with cabbage is common. Whale meat is not common anymore and is seen as a rare delicacy, not controversial.

Chees

Norway has a cheese export since dairy is still popular in Norway. A kind of sweet, brownish cheese called Geitost is not really a true cheese but caramelized lactose from goat milk is very popular in cooking and with bread.

A over-mature, highly pungent cheese called Gammelost is seen as a delicacy.

Alcohol

Brewing has a long tradition in Norway and restrictive alcohol policies have created a variety of beverages available. Pilsner and Bayer beers are the most common types though traditional beer has a higher malt and alcohol content giving it a richer taste.

The drink of the Vikings, the Mead or the Honey Wine as it also is known is today more seen as a product for connoisseurs and for practioners of the native religion.

Norway also produces stronger alternatives like Vodka and Akevitt.