Gastronomy and traditions

Here in Ålesund, the sea and the table go hand in hand, giving rise to a rich local cuisine shaped by Norway’s long maritime traditions. The city is especially famous for klippfisk, dried and salted cod, which has been a cornerstone of the local economy and gastronomy for centuries. This iconic product was traditionally laid out to dry on rocks along the shoreline, and its production dates back to the seventeenth century, when large quantities were exported to Mediterranean countries. In return, Norwegian traders brought back spices, olive oil, tomatoes, and even a recipe: bacalao. Today, bacalao has become one of the signature dishes of Ålesund. It’s prepared with rehydrated klippfisk, potatoes, tomatoes, black olives, garlic, chili, and olive oil, a fascinating combination of Mediterranean and Nordic flavors created through centuries of maritime trade. Ålesund is even home to the largest klippfisk restaurant in Europe, where more than twenty tons of this fish are served every year. But the local cuisine goes far beyond klippfisk. Another classic dish you’ll often find here is fiskesuppe, a creamy and flavorful fish soup that many people consider one of the best in Norway. Then there’s brunost, the famous brown cheese made from caramelized whey. With its sweet, slightly salty flavor that hints at caramel, it tends to divide opinions, some people love it, others are less convinced. It’s often served on waffles, toasted bread, or crispbread. If you ever find yourself invited to eat with Norwegians, it helps to know that daily meals follow a slightly different rhythm here. The day usually starts with a hearty frokost, breakfast with bread, brunost, smoked salmon, and eggs. Lunch, called matpakke, is typically a cold meal packed for work or school, often made of slices of whole-grain bread with butter and various toppings, known in Norwegian as pålegg. The main meal of the day, middag, is eaten surprisingly early, often between four and six in the afternoon. Later in the evening comes kveldsmat, a lighter meal, usually bread with cheese or cold cuts. And when it comes to drinks, Norway has its own traditional spirit: aquavit. This distilled drink, made from potatoes or grains, is usually flavored with caraway or dill. It’s served chilled in small glasses and often accompanies festive meals. When making a toast, people look each other in the eyes and drink the shot in one go before placing the glass back on the table, a small gesture that shows respect among those sharing the moment. So now the question is, will you be curious enough to try brunost, this very distinctive Norwegian cheese, or would you rather enjoy a piece of freshly caught fish instead?