Traditional Norwegian catering for the moments that matter, julebord and Christmas dinners, Easter gatherings, the 17th of May, and everyday favourites. Cooked the way they should be.
The full Norwegian Christmas table, from crackling ribbe to riskrem.
Ribbe
Slow-roasted pork belly with crisp crackling, served with surkål and brown gravy.
Pinnekjøtt
Steamed cured-and-dried lamb ribs with mashed swede and almond potatoes.
Julepølse & medisterkaker
Christmas sausage and pork patties, a julebord essential.
Riskrem med rød saus
Creamy rice pudding with a warm red berry sauce.
A bright spring table for the Easter holidays.
Lammestek
Roast leg of lamb with root vegetables and rosemary gravy.
Røkelaks & eggerøre
Cured smoked salmon with soft scrambled eggs and dill.
Fylte egg
Deviled eggs with shrimp and a touch of lemon.
Sitronfromasj
Airy lemon mousse, a light, classic finish.
A celebratory cold table for Norway’s national day.
Koldtbord med spekemat
A cold table of cured meats, cheeses and fresh bread.
Røkelaks
Smoked salmon with mustard-dill sauce and rye.
Bløtkake
Cream layer cake with berries, the day’s centrepiece.
Kransekake
Towering almond ring cake for the toast.
Norwegian comfort classics for everyday gatherings.
Kjøttkaker i brun saus
Norwegian meatballs in rich brown gravy with potatoes and lingonberry.
Fårikål
Norway’s national dish, mutton and cabbage slow-simmered with peppercorns.
Ovnsbakt laks
Oven-baked salmon with sour cream and cucumber salad.
Vafler med rømme & syltetøy
Heart-shaped waffles with sour cream and jam.