Norway

Norway’s traditional cuisine focuses on fish and game, but has expanded due to the talents of modern chefs who showcase Norwegian ingredients while focusing more on presentation and organic ingredients. Although urban restaurants serve up fare ranging from Chinese, Mexican, Indian, Korean, Indonesian and Creole, none overshadow the national dishes like smoked salmon (røkt laks), which is often served with scrambled eggs, dill, mustard sauce, in sandwiches, or its sibling gravlaks, salt-and-sugar-cured salmon seasoned with dill.

Fine cuisine spotlights game, such as moose, reindeer, duck and fowl, with these strong flavors subdued with rich sauces spiced with crushed juniper berries, and a side of sour-sweet lingonberry jam. Sought after delicacies include the fenalår, a slow-cured lamb's leg, and morr, usually a smoked cured sausage. Traditional cold buffets called Koldtbord are comprised of black bread, sauces, meats, fish, salads and fruits. Pizza is extremely popular, and one of the coveted toppings is Norwegian Fjord Trout. Beer has a long and beloved history, with the ancient ritual of brewing Juleøl (yule beer) still happening today. After beer, coffee tops the list of favorites in Norway.—Denise Shoukas

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