Norway is looking forward to the upcoming Constitution Day on Friday 17 May. Norwegians celebrate their constitution from 1814 through children’s parade with marching bands and various activities in the communities. In the afternoon, it is common for families to… Read More ›
During the summer months, Norwegian fjords are packed with mackerel. It is very easy to catch – and willingly takes the bait. But how do we cook mackerel? Here is a suggestion you should try out: Pickled mackerel is a… Read More ›
Located in medieval Cestercian monastery ruins dated back to 1207AD, on the beautiful island of Tautra in central Norway – you find Klostergården. It is owned and run by Ståle Anderssen and his son Jørn Gunnarson Anderssen. In 2009, Jørn… Read More ›
Spring has just arrived, and thousands of thirsty Norwegians look forward to enjoying an outdoor beer. Norway is not known for low prices (understatement), but with a few tips from the locals, it is possible to get value for money… Read More ›
In 1906, the Norwegian Freia Chocolate Factory launched a product that would become a bestseller and a national trademark aligned with the Norwegian flag, Henrik Ibsen and cross-country skiing: Freia Melkechokolade (Freia Milk Chocolate). The company presented their new product… Read More ›
Are you in the Oslo area around May 4th? Then there is no reason not to stop by DogA (Norwegian Design and Architecture Centre) in downtown Oslo where this year’s Vegetarian Festival is arranged. Here you can experience a delicious… Read More ›
Before the introduction of semi-finished and international food such as pizza, wok and taco – meatballs was a typical Norwegian dish. Traditional meatballs are cheap, tasty and easy to prepare. Serve with brown sauce, pea purée and boiled potatoes… Read More ›
Norwegians are well prepared whenever their stomach is growling. This is shown in a new report conducted by online travel agency Expedia about Scandinavian airline passengers. The survey is based on interviews with nearly 4,000 people and rendered in Travelreport. 30… Read More ›
In 2009, the Finnmark Char was named the best raw material in Norway. Former world champion chef and jury president Bent Stiansen characterized Finnmark Char as a culinary pleasure and the best kept secret in Norway. Finnmark Char is the… Read More ›
Annually between January and March, the Norwegian coast line is the scene of a major event. The spawning cod is coming back “home”, but this time named Skrei. The name derives from the Old Norwegian verb ‘to go’: To Skreide,… Read More ›
