From Vikings to Michelin stars

The evolution of Norwegian cuisine

When you think of Norwegian food, what comes to mind? For many, it’s little more than pickled herring, potatoes, and perhaps a lingering stereotype that the Vikings gnawed on raw meat straight off the bone. Norway’s culinary reputation may not have always been stellar, but today, this small Nordic nation is making waves as one of the most exciting culinary destinations in the world.

Let’s take a bite into Norway’s rich food history and discover how it transformed from humble beginnings to a gastronomic powerhouse celebrated for its unique ingredients, daring chefs, and world-class restaurants.

Photo by Kate Bones

Feasting like a viking

Back in the Viking Age, Norwegians were all about practicality when it came to food. Think hearty stews, dried fish, and flatbreads that could survive a raid across the North Sea.

According to historians, Viking cuisine was far more sophisticated than the stereotypes suggest. Yes, they loved their meat (who doesn’t?), but they also incorporated grains, herbs, and fermented foods into their diet. A Viking feast was as much about sustenance as it was about status — roast lamb or wild boar was a surefire way to impress your fellow warriors.

From survival to tradition

As Norway’s history unfolded, the food scene evolved into one deeply tied to survival in a harsh climate. The long winters and sparse farmlands forced Norwegians to get creative. Drying, salting, and fermenting became essential preservation techniques. Iconic dishes like klippfisk (dried cod) and rakfisk (fermented fish) are lasting testaments to this ingenuity.

In rural Norway, meals often revolved around simple, seasonal ingredients. Potatoes, root vegetables, and bread formed the backbone of the diet, with the occasional luxury of cured meats or freshly caught fish. These dishes weren’t fancy, but they were wholesome and nourishing — the kind of food that sticks to your ribs.

Photo by NSC and Kristoffer Lorentzen

What the world thought of Norwegian Cuisine

For decades, Norwegian cuisine remained under the radar, overshadowed by the culinary heavyweights of France, Italy, and Japan. International perceptions weren’t exactly glowing. As recently as the 20th century, visitors often described Norwegian food as bland, overly fishy, or simply unremarkable.

But the tides began to turn as Norway’s incredible natural resources started to gain recognition. After all, this is the land of pristine fjords, crystal-clear waters, and rolling pastures where livestock roam freely. It turns out the secret to great cuisine was hiding in plain sight: the ingredients.

Photo by Christian Roth Christensen | VisitNorway

Photo by Ida Skeie.

The modern Norwegian food revolution

Fast forward to today, and Norwegian cuisine has undergone a remarkable transformation. The country is home to a growing number of Michelin-starred restaurants, including the internationally acclaimed Maaemo, where chefs turn Norwegian ingredients into edible works of art. Norwegian chefs have also taken home the prestigious Bocuse d’Or — essentially the Oscars of the culinary world — proving that they’re more than capable of holding their own on the global stage.

What makes modern Norwegian cuisine so special? It’s a combination of factors. First, there’s the unparalleled quality of the ingredients: fresh seafood, wild game, foraged berries, and even kelp from the icy waters of the Atlantic. Then there’s the lack of a rigid food tradition, which gives chefs the freedom to experiment and innovate.

Finally, there’s the cultural embrace of sustainability. Norway’s chefs and producers are leading the way in ethical, eco-friendly food practices, ensuring that the land’s bounty can be enjoyed for generations to come.

Photo by Benjamin Ward | VisitNorway

Photo by Marie Peyre

Photo by Benjamin Ward | VisitNorway

Why you should eat your way through Norway

Today, Norway is a must-visit destination for food lovers. Whether you’re enjoying a freshly baked cinnamon bun (Skillingsbolle) in a cozy Bergen café, savoring king crab in the Arctic, or dining at a cutting-edge restaurant, there’s something here for every palate.

So the next time someone tells you Norwegian food is boring, invite them to try lutefisk (just kidding!) or, better yet, a modern Norwegian tasting menu that will change their mind forever. From its Viking roots to its Michelin-starred present, Norway’s culinary journey is proof that great things often have humble beginnings.

The "A Taste of Stavanger" trip is the perfect way to experience this transformation firsthand. At the three-star Michelin restaurant RE-NAA, each dish is masterfully crafted from the finest seasonal ingredients sourced from the sea, fjords, and forests, embodying Norway’s culinary revolution.