When it comes to food, who can resist putrid fish, smoked sheep's head or Rudolph the Red-nosed reindeer? Norway serves them all.
Thanks to the Scandinavian food revolution of the last few years, traditional dishes and their ingredients are back, looking cooler and tasting fresher than ever... served on rocks, jellyfish or Norwegian Wood. Isn’t it good?
Nordic food is seasonal. The smartest way not to starve, but keep vigorous while staying up north, is to seek local food in season when it is at its maximum- flavour peak and freshest on the market. A few general guidelines: the season for vegetables, fruits, berries, beans, and mushrooms starts with a bang in August; the same goes for the North Sea crabs, and lamb.
Mmmm! You can get fresh saltwater fish all year round, but the peak months are at wintertime, or as fishermen always say – every month that doesn’t start with an ‘M’ is mackerel month, oh wait, except May. Last but not least, try Norwegian strawberries in July; they’re so tasteful, as they’ve been ripening in the long Nordic summers.