Fjord Norway is home to Michelin-starred restaurants and exciting food experiences

Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness and coast. It differs in many respects from its continental counterparts with a stronger focus on game and fish.
Food is definitely a big part of the experience while on vacation. In Fjord Norway you will find both Michelin-starred restaurants and proper home cooking. Based on traditions, made with creativity, affordable and simple or exclusive - with a taste of unique ingredients produced in the region.
Is the world´s best cider produced in Fjord Norway? Many people think so - and you can judge by yourself on your journey in the region. Did you know that Fjord Norway is the home of several restaurants that have been awarded a Michelin star? Read more about star-studded culinary experiences.
Create a different travel experience into proper Norwegian home cooking and explore some of the best culinary experiences in Fjord Norway. Warm welcome!
More inspiration on fjordnorway.com

Local produce in Nordfjord
Gardsbrenneriet in Gloppen is the only artisan Distillery in Nordfjord. They offer guided tours of the farm and distillery, as well as tastings of all the varied products they make. They also produce Fjording Nordic Cream liqueur, which has been named the world's best cream liqueur for two years in a row. The local farm nearby, Fjellestad Gardskjøken, has Gombe (soft cheese) and “Snekalefse” (local pastries), which are perhaps traditional food products that are most typical for Nordfjord. You find the products at the local grocery store Coop, but also as part of the gourmet experience at Gloppen Hotell. Chef Bodil is a very good ambassador for Norwegian farmers and products. Her menu consists of home cooking dishes with local ingredients from the local producers, most of them under 3 km away from the hotel.
More info on nordfjord.no

A Queen’s favourite

The number one dessert in Haugesund is the “Dronning Maud pudding”. It is served on special occasions such as Christmas, on our National Day and other days when you simply would like something special for dessert. The recipe origins back to 1872, but to this day the chef behind the recipe remains unknown. At first the dessert was named “Haugesund desserten”, but in 1906, when King Haakon and Queen Maud visited the town during their coronation tour, the queen fell in love with the dessert. Since then the popular dessert has been named after her.
More info on visithaugesund.no

Have a taste of the world’s best cheese!
In 2016 the blue cheese Kraftkar won the “World’s Best Cheese” at the World Cheese Awards. The farm Tingvollost, that creates the famous cheese is a family run dairy which produces six types of white and blue cheeses from pasteurized cow's milk that live at the farm. Both the farm and the dairy have been run by the same family for four generations. Explore the farm at Tingvollost, meet the animals, visit the farm shop and listen to the story behind Kraftkar, Saghaug gard and the award-winning Tingvollost.

More info on visitnorthwest.no

Apple juice and salmon from Ryfylke

In the lushest area of Ryfylke, on a western hillside by the Fisterfjord in Hjelmeland, you will find Grønvik Gard. With climate and soil conditions ideal for growing apples, their apple juice is fresh and fruity, delicious and refreshing. Those who do not want to visit Norway without tasting some salmon, should try the award-winning quality salmon from Kingmikal Salmon (Mikals Laks). Visitors find the smokery at Skiftun in Hjelmeland where the smoked and marinated salmon is prepared from traditional recipes.

More info on ryfylke.com

A taste of Sognefjord

There are many gastronomic experiences in the Sognefjord region. The sea and land have been generous to us. Local traditions as well as the hands of the people who prepare the dishes in our restaurants raise local gastronomy to new levels. Without a doubt, one of the most genuine experiences is the Viking Plank at ÆgirBrewPub. Here foodies can enjoy the pleasure of sitting at the table all year round, thanks to its gastronomic philosophy, in which beer is not only paired with the food, but is also an ingredient itself. The creative chefs use high quality local and seasonal produce to ensure the best dining experience.

More info on sognefjord.no

Local fish prepared by a world champion chef

Experience the genuine and down to earth Norwegian hospitality combined with excellent cuisine and divine tastes. At Bekkjarvik Gjestgiveri they receive the fresh fish straight from the fisherman. Their famous chefs, Ørjan and Arnt Johannessen, will prepare the fish for your culinary experience. Ørjan won the gold medal at the Bocuse d’Or in 2015, and Arnt was awarded “Chef of the year” in 2014 by the Norwegian Chefs Association.

More info on visitsunnhordland.no

Try the local speciality of smoked sheep’s head

Sheep's head, called "Smalahove" in Norwegian, is one of the oldest local traditional dishes from Voss. In the olden days the people in Voss ate the smoked sheep head to use every part of the animal, when they didn't have a lot of food. In the later years this has become a festive meal in Voss, and is known all over the country. It is traditionally served with potatoes, beer and aquavit. Smalahovetunet is a family run business where they produce and serve smalahove all year round. They also have a farm building from the 1700s, where you can be served smalahove and other traditional dishes on request. After the meal, it is possible to get a guided tour of the farm and learn more about the production of smalahove.

More info on visitvoss.no

Time to forage!

It is getting closer to fall, and time to talk about foraging! The region of Møre & Romsdal is known to produce a wide variety of the typical Norwegian produce. Fish on the coast, farmland and award-winning cheeses in the mid-county, fruit, and berries along the fjords. In July and August, it is berry season. Wild blueberries in the hills, and the sweet, delightful strawberries in Valldal. From September to December it is hunting season for deer, and September is the best time to harvest mushrooms and lingonberries. In fall, the sheep come down from the mountains after grassing all summer only to face a rather grim destiny as they are our main ingredients for the “Får-i-kål” (Lamb or sheep meat and cabbage) or as the salted and cured lamb rib for the Christmas dinner. Root vegetables such as turnips and cabbage are harvested and stored for the winter. November and December mean preparations for the festive season. Christmas and farmer’s market in the streets, Christmas parties in the restaurants, and in many homes all the 7 different cookies for Christmas are baked. And then, just after the first full moon after New Year the codfish, the reason to this region’s wealth, swarms the fjords to spawn. In Ålesund, as one of the few places in Norway, you can buy fresh seafood directly from the boats along the pier. At a very reasonable price you get great quality food along with a good story if the crew is in the mood to share.

More info on visitalesund.com

The culinary route - a round trip in the south of Fjord Norway

Enjoy excellent, locally produced food and accommodation in hotels that are part of the Historic Hotels & Restaurants. Sleep in rooms where history would come to life if walls could talk and eat at everything from Michelin star restaurants to first-class traditional restaurants. In Stavanger, the two-star Michelin restaurant RE-NAA is an excellent choice as is the Sogndalstrand Kulturhotell further south, which is also critically acclaimed. Find tradition and history, yet at the same time, comfort and modern cooking art. Locally sourced ingredients are a must in Rogaland, the culinary region of Norway!

More info on regionstavanger.com

The Fjord Brewery Route

The Fjord Brewery Route combines exquisite craft beers and ciders with good local food, as well as fjord, mountain and coastal scenery! Vesle Kinn can be found at the heart of Strandgata in Florø and is the beer café and test brewery for Kinn Brewery. The rear part of the premises contains the small brewery, where new recipes are tested. The Vesle Kinn microbrewery offers fixed guided tours in the summer, and all year on request. Visitors can enter the brewery premises and learn about the brewing process and the history of Kinn Brewery.

More info on fjordkysten.no

Cider safari in Hardangerfjord
Cider has been an important part of the culture ever since the monks came to the fjord. In recent years, however, the popularity, quality and standards have reached new heights. Cider from Hardanger® has won several national and international awards. Let the history and taste of the unique apples follow you through the many cider producers in the region. How about combining the best of both worlds with a cider safari in Sørfjorden on board the famous sightseeing vessel Vision of the fjords? You get to experience tailor-made packages that include farm visits, cider tastings, and sightseeing on the fjord with the well-known vessel. Or maybe a visit to Ulvik and the only fruit and cider route in Norway tempts you?

More info on hardangerfjord.com

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