With the awe-inspiring Northern Lights, the chance to go dog sledding and breathtaking scenery wherever you look, a lot of people tend to forget about the cuisine on offer in northern Norway. But the region is home to some of the finest ingredients in all of Scandinavia, with dishes rich in history and flavour. What makes the area truly special, however, is its stylish, cosmopolitan towns and cities, giving visitors the chance to experience wild, remote countryside with all the amenities modern life can bring.
With countless fjords and a vast coastline, northern Norway is arguably most famous for its incredible fish and seafood. The crystal clear waters and respect the country’s fishermen have for the environment means there’s always plenty to be caught, and the quality is second to none. January sees the arrival of the famous Skrei, a seasonal Norwegian cod with bright white pearlescent flesh and an incredible flavour – if you see it on a menu, be sure to try it. However, there’s always world-class seafood on offer no matter what time of year it is.
Norwegian King crab is a true delicacy and can be found in northern Norway’s finest restaurants. It’s a relatively new part of the region’s cuisine, as the crabs only started to appear in the 1960s. These days Norwegian waters are full of them – so much so that fishermen are encouraged to catch as many as possible to try to keep stocks under control. The crabs are usually boiled in seawater and served with bread and mayonnaise – nothing more – as the meat is so naturally sweet and flavourful. However, northern Norway’s most innovative chefs are always presenting the delicacy in exciting new ways.