I Tried Norway’s Best Food in Oslo for 24 Hours!!

I Tried Norway’s Best Food in Oslo for 24 Hours!!

You can’t visit Norway without trying this dish. Wow. And today we’re going on an ultimate food tour in Oslo, Norway. We’ll try more than 10 of Norway’s most iconic dishes, including legendary street food and also some lesserk known really unique dishes. And at the end of this video, I’ll tell you the absolute best Norwegian dishes of the entire day. Good morning from Oslo, Norway. And we’re starting at a legendary historical bakery to eat one of the most famous Norwegian pastries. This is the spot. There are few things greater than stepping into a bakery early in the morning and that poof of aroma of baked pastries hits you in the nostrils. Uh, but they have all the bread. They have a variety of sandwiches, but right at the front by the coffee machines is what everyone comes here for. The canel ball, the famous Norwegian cinnamon cardamom buns. [Music] You need hot coffee in the morning in Oslo. Mandatory. And check out this conelbo. It is quite beautiful. It’s picturesque. I like how tall it is. You can see how dense it is. You can see that sugar glaze on top. You smell the cinnamon. Uh, and they told me that there’s a combination of both cinnamon and cardamom. So, sometimes they’re called cinnamon buns, sometimes they’re called cardamom buns. Let’s pick this up. Oh, feels good in the fingers. You can feel the juiciness of the syrup or the melted sugar inside. Let’s break it so we can see it on the inside. Oh. Oh, it’s juicy. I’m not sure. Break a piece of the roll or just bite into the whole thing. What’s What’s your preferred method of eating a cinnamon bun? I guess we’ll just break a piece first. [Music] You get that crunch of sugar. You taste the aroma, the fragrance of the cinnamon. Not sure if I can taste the cardamom yet, but I think it’s very subtle. Just the cinnamon is stronger. That bread is gooey, a little bit juicy from the sugar melting into syrup and then has this bounciness to it. Not sure if it’s sourdough. That’s good. Oh, I like how it’s crispy. The sugar is crispy on the top and as you go further down to the bottom gets more and more gooey. Yeah. And then follow that with coffee, of course. And that was good. Let’s go to the next spot. [Music] We still have some amazing Norwegian food coming up, including probably the most famous street food stall in all of Oslo, which I cannot wait to try. But first, we are going to eat at the oldest restaurant in Oslo. I’m excited. [Music] Wow, nice. I love this place already. And it dates back to 1857. And it’s the oldest restaurant in Oslo. And it really is a throwback in time. From the outside, it looks like a cottage. Step inside. It’s one of those restaurants that’s more than a restaurant. It is a historical museum. It’s an institution. And already greeted with friendly service. Uh he gave us the table that he said where Edward Munch sat and used to come here. and actually also told us that Edward Munch got uh thrown out of here as well after uh having a few too many beverages. But it’s an honor to have this table. And yeah, this is going to be good. I’m excited. We’ve got the lunch menu. I got our order in, but before the food comes, the owner has offered to take us on a little tour of the restaurant and tell us some of the history. So, welcome to Ingret Cafe. Thank you very much. From the owner, Kaen, and it’s been a family restaurant since 1857. All right. But the building is from 1760. So it’s been a lot of meals here during the whole time. Very cool. Actually, here we have a letter from Edward Monk, the painter. The scream if you know. Yes. It was after he was thrown out of the restaurant. Ah, okay. He was too drunk. So Edward Monk. This is the letter. Yeah, that is hilarious. It’s called in Norwegian you’re com in in the corner shamber. All the shields you see around here. Yeah. It’s an old artist order started in 1874. Okay. Get your shields for your work for Norwegian art. Oh, okay. For like a painter, writer, dancer. All right. And the queen of Norway, she got one here in 1987, I think it was. Wow. Every fifth year is a new one coming up. Nice. Actually, this two is the two new one. She’s a she’s a very famous writer. Here is um we call it theater room. Okay. Okay. Cuz in in the old days was a theater on the other side of the square. Ah right all right. All right. So all the the the actors and people working they often used to to ding here. Okay. Cuz in the old days the restaurant was divided. Ah radicals downstairs and conservative upstairs. Wow. It keeps going. It keeps going. So many secret rooms. This is called the parliament room. And uh in this room the first Norwegian political party was founded. Wow. The Liberty Party of Wstra. So, so here you can see all our presidents of the parliament since 1905. Every famous Norwegian person in history has dined here. [Music] Okay. Thank you. Wow. This is the hering. That’s the herring plate. Nice. Thank you. Wow. I absolutely love historical restaurants. restaurants with a story anywhere I travel and this place is right up there with the best of them and including it. It’s even more special that we’re sitting at Edward Monk’s table. Sorry, I think I pronounced it munch before, but Edward Monk, the history, the art, imagine the creativity uh that he was brainstorming as he was eating maybe this same food. Okay, I’m going to start with the Norwegian Fisk soup, which is the fish soup, seafood soup. There’s some muscles in here. Oh yes, we’re getting some salmon as well. And look at the creaminess of that broth with some kind of a green, maybe a dill oil. Let’s just try that that broth first. Let’s taste it. That is creamy and buttery, but what I love is that it’s offset with an acidity and maybe the flavor of dill to give it some contrast. And then you definitely taste the flavor of fish in there as well. I think there’s some salmon in here that we’re about to eat as well that’s just flavoring that entire broth. That is delicious. Oh, I can’t wait to try Norwegian salmon [Music] that just flakes apart in your mouth. Oh, the natural freshness of that salmon. Norwegian salmon is probably one of the most famous salmons in the world. I like how it’s not overcooked as well. And then for a muscle. Oh, look at how orange it is. Just popping bright orange. But actually eat it out of the shell so that you’ve got the whole scooper. [Music] Oh yeah, the muscle. I got a little piece of white fish in that bite as well. Delicious. Next up, I’m going to move into the herring plate. So there’s herring four ways. There’s hard-boiled egg. There’s some row, maybe salmon row. There’s some sprouts. And then to bring it all together, Norwegian rye bread. So, I think what you do is you take a piece of the Norwegian rye bread. I love this bread. You can see how crumbly it is. Look at all the seeds in there. And then I think you’re supposed to put butter on it. [Music] And then probably go for the plain herring first just to get a taste of it before we start building. M. Oh, that is great. The sweet acidity. Sweet and acidic herring, but it’s like buttery smooth. Melts in your mouth. Really tasty. And you taste like some spice in there as well. And then from here, I think, correct me if I’m wrong. I’m not totally sure how to do it, but I think you can just build your entire herring openf face sandwich with some of the hard-boiled egg, maybe adding on some of those sprouts, and then the varieties of different herring. Let’s try it. So, I’ll go for some of the hard-boiled egg sliced. Put this on. And then from here, you can grab some of the Let’s just go in for the next herring. Oh, yeah. Now is when things get really good. Maybe a squeeze of lemon on this as well. That one has a little bit of a sweeter taste to it. Delicious. Oh, and with that hard-boiled egg, that silky creaminess of the yolk is a great addition. Okay, let’s try the next herring. There’s some onions in here. Looks like a vinegar and dill. Yeah. Put this on. That was more like a sweet and sour pickle. Pickled her hair with the flavor of dill and the crunch of the onion. Delicious. Let me add on a few more slices of egg to another piece of rye bread. Okay, for my next bite, I’ll go for the tomato marinated herring. Again, that sweet flavor hits you first, then the acidity of the tomato, all with that hardboiled egg. And I love Norwegian rye bread. Okay. And then the dish I’m really looking forward to trying is there’s shrimp. I think they’re the Arctic shrimp. There’s crayfish and there’s Norwegian king crab all in here in a salad with their homemade mayonnaise. You see some onions in there as well served with buttered toast and a wedge of like grilled lemon. Oh, it’s a nice generous portion. And they said they use homemade mayonnaise as well. Oh, there’s dill in there. There’s onions. It looks juicy. That looks incredibly good. [Music] Oh, the juiciness. That is so refreshing. Served cool, cold. The sweetness of all that those trios of seafood. The sweetness of the the Arctic shrimp, the king crab, and the crayfish all together mixed. that juiciness of the homemade mayonnaise. It’s not What I like about it is it’s not Sometimes you can have this and the mayonnaise can be kind of blobby. This is just like a dressing. So, it’s not too thick. It’s not too rich. It’s not too blobby. Delicious. Then you’ve got just that accent, the flavor of the dill, the crunch of the red onions in there. That’s great. Okay, I am going to squeeze a little bit of that lemon on. I think that will give it the extra edge to make it even more refreshing that it needs. Perfect. Wow. With that squeeze of acidity that brings it together. This is the dish of the meal. Oh, you don’t want to miss this when you come to Oslo. So good. [Music] The food, the history, the stories. This place has it all. It’s a place you have to try when you’re in Oslo. We have a little bit of time before our next meal. So, we decided to climb up the iconic Oslo Opera House, which I think from the top we’ll have a nice view of Oslo, but also just this uh structure, this architecture is very impressive. And you can just kind of you don’t know if you’re on the roof or if you’re on a path as you walk up. And as you get higher, Oslo city line is revealing itself. But it’s really cool. [Music] From the top, the view is fantastic. So peaceful, so quiet. I love the architecture, the design, and great views of Oslo. Okay, let’s go eat. We made it to the next place. It’s called Heralds. To try the famous Norwegian waffle, but it looks like it’s going to be unlike any other waffle you’ve ever tried. Oh, I got the waffle. And in order to make it, it’s actually a very thin waffle, but he artfully takes some of that dough, which is quite thick and sticky, puts it into the waffle maker, flattens it out, cooks the waffle until it’s golden. It looks crunchy and golden. And then I went with the super classic, the absolute most Norwegian version of the waffle. Uh, so there’s some sour cream. He put some sour cream on it, some jam, and then topped with Norwegian brown cheese. And I think brown cheese is one of those things that everyone grows up eating. Everyone in Norway loves. So they even have instructions on how to eat it. You don’t eat it with a fork and knife, and you don’t eat it flat. You pick it up. You fold it. So you grab the whole thing. Oh, it’s warm. You can see the Norwegian brown cheese kind of sweating and melted. You fold it in and you pick it up. Oh, that’s a beautiful waffle. Cooked perfectly. Thin, crispy, glistening. M. I like how it’s almost more savory than it is sweet. No, it is sweet, but not too sweet. You’ve got that sour cream contrast. You immediately taste the brunach which is the the Norwegian brown cheese which is so unique. It has this caramelly flavor to it and it’s made from a reduction of whey and milk. So it’s almost like condensed milk but then like reduced down so it has a smoky brown flavor to it. The top is crispy and as you get to that center that’s where all the toppings pull at the bottom. kind of dense but kind of fluffy waffle all at the same time with crispy edges. Yeah, really tasty. Something you have to try when you’re in Oslo and very Norwegian. [Music] Oh, check this out. We’re walking to the next place, but I think this whole street is called It’s almost my name street. Mark Ven Ven Vienn, we’ve arrived to the next place. This place is legendary and it’s one of the last street food stalls, hot dog kiosks in all of Oslo. And right as you arrive, you’ll see on the wall, it’s called Silver Kioskin. But look at this artwork. This these murals on the wall. Oh, that’s a huge sausage he’s carrying. This place is so cool. I love it already. It’s heritage. And I think coming right up. This is the spot right here. Siver Kiosken. Oh, so it comes in a bun first. Oh, that smells great. The ketchup goes on. Mustard. Yeah. Oh, what is this? Jalapeno salad. Nice. Jalapeno salad goes on. Oh, and the crispy crispy onions. Crispy onions. And then we’ll put the Norwegian potato wrap. Loompa. Okay. Put it on top. Yeah. Okay. It’s called lump. Lumpa. Lumpa. Okay. Oh, that’s draped on top. So, you’ve got on the bottom and on the top. Thank you very much. Oh, that’s so unique with the potato bread on top. Thank you. This place is so cool. They do have some cool seating back there, but it’s a little bit darker. So, I’m going to stand out here on the street in between the inmates. So, we got to take a look at the inside first and see. Oh, yeah. It’s just like kind of draped over. And below it now, you can see all the toppings from the ketchup and mustard to the jalapeno salad and the crispy onions on top. That is necessary. So, I’ll drape it back over. Fold it. Wrap it in. Oh, you can feel how soft that feels on your fingers, too. It’s definitely unique and different. M. So, that is a good hot dog. full the snap of the casing, the soft and smooth interior, and I just barely got a few crispy onions on that bite, plus some of the sweet ketchup and mustard and a little bit of that creamy uh jalapeno like creaminess. It’s a really good hot dog. And from what I was reading is they have this special broth that they boil the hot dogs in. So, they’re boiled hot dogs and this place has been doing it since 1947. Okay, and now for this next bite, we’ll get into the bun and also that lump. That is tasty. That’s a good quality hot dog. So, you’ve got bread on all sides wrapped all around the softer bun and the more dense flatbread, which is almost like a tortilla or a roti but made from potato and Norwegian. That is good. Oh, yeah. The jalapenos are a nice touch as well. The place is so cool and the location, the stall has survived the murals. There’s build big modern buildings both sides, but this place has stayed strong. Delicious. [Music] Made it to the next restaurant where we’re going to try some traditional, some iconic Norwegian dishes. Oh, nice. Oh, the bucket seats. I love the entire red theme in here. This place is old school. You can really feel you’re in Norway here. I love it. And this place is one of those places that’s an absolute classic. Now we have experience a taste of Norwegian history and that’s exactly why we came. Thank you very much. The food looks so hearty. I am so excited. And as soon as he set down that plate, you smell the aroma of that smoky bacony aroma. The plates are hot and fresh and hearty. And a really cool story as well. Over 70 years old, this restaurant now owned by an amazing Pakistani man. I have been here many years. Very cool. About 50 years. 50 years in Oslo. In Oslo. Wow. And now you’re the owner of this amazing restaurant. Very cool. Very cool. How long has the restaurant been here? It’s about uh 70 years. 70 years. Okay. And still serving traditional traditional Norwegian food. Norwegian food. Yes. Very good. He’s really friendly and welcoming. This place is legendary. This is one of the dishes I was most looking forward to trying in Norway. I believe it’s called fles and it is like thick slices of cured pork belly like bacon. Similar to bacon and it’s one of the heroic national dishes, ultimate dishes Norwegian foods. Oh, thickly cut, smoky, looks crispy. Grab a piece piece of that. Oh, yeah. You feel the crispiness. [Music] Oh, that is like bacon but thick sliced, crispy, but when you bite down, the juiciness of the fat comes out. You taste the saltiness of it as it’s been preserved and cured. That is pork paradise. Oh, that’s so good. Let me cut another bite. I like how they have cooked it until the fat is crispy and some of it has rendered out so it’s not it doesn’t feel that oily. Well, it is pretty oily and rich, but it’s still good. Get some of the the peas going with some of that bacon, the gravy. That is really tasty. Oh, and those mashed peas are nice. Starchy, really condensed. thick. Okay, I’ll go for some of the potatoes now. Can’t remember what this mash is. I guess we’ll taste it and find out. Oh, and every bite needs to have some of that that pork bacon on top of it. You can’t have a bite without it. Okay, get that all together. The bacon powers it all, but the sweetness of the potatoes. And then that mash is a combination of turnup, carrot, and some potato mashed together. Oh, the flavor of that the turnup really comes out. Okay. And then for the next plate, I got a combination Norwegian plate. So, there’s sauerkraut, there’s potatoes, there’s the mashed piece, there’s linganberry jam, and then three patties or meatballs. This one is reindeer, this one is a beef mint, and this one is the classic Norwegian meatball. beef meatball. Okay. Yeah. Let’s try the the Norwegian meatball. Oh yeah. That’s like feels like both spongy and light and fluffy all at the same time. Norwegian meatballs. This is another absolute classic Norwegian dish you have to you have to have when you’re in Norway. Get some of that gravy on the bottom. The sauce and smooth. has that bouncy texture to it. The flavor of the beef. Okay, I want to follow that with some of the linganberry berry. Maybe get some of the sour car as well. Sour pickled cabbage. Get another piece of that meatball. Yes, that’s the complete bite. And also get some of that gravy. [Music] Yeah, the combination bite is what you really want. Then you get the well-rounded flavors, the sourness of the cabbage, the sweet sourness of the linganberry. Okay, now let’s try the reindeer patty. Oh, that’s crispy on the top. You can see it looks spongy and juicy. Reindeer, I do really like it with the sauerkraut and that meaty gravy. M m. Oh, the reindeer patty is wonderful. Really soft, tender. It crumbles in your mouth, but it has a smooth texture to it. It is mainly just meaty. It’s easy to eat. I think it’s something everybody could enjoy. I love it. Oh, the reindeer is amazing. Okay, and then moving on to the beef minced patty. Yeah, you can see that’s a crumbly. It’s a loose mixture. Oh, and again, a little bit of the linganberry, a little bit of the the sour kraut. Scooping down for that gravy. That one is good, too. They’re all good. All the trio of meats in different formations, all fantastic. I love how hearty and warming Norwegian food is. And it’s just like something everybody can eat. And this is all good, but that thick slices of crispy bacon, that’s definitely the highlight. Oh, look at that. Wow, that is so good. [Music] Continuing with our food tour today in Oslo, we have arrived for dinner at a restaurant that’s called Ilas, where hopefully we’re going to find some more traditional Norwegian dishes and a couple of dishes that I am extremely excited to try. Oh, nice. Checking out the menu. And they have some very interesting and unique dishes on the menu, including a dish. Well, actually, I wanted to explain to you that eating traditional Norwegian food in Oslo is actually can be a bit challenging because so many dishes are so seasonal and associated with certain times of the year, like certain Norwegian dishes are only associated with Christmas or with autumn or with fall. And even the restaurants therefore only serve those dishes at certain times. So, I especially wanted to come to this restaurant to try one dish, actually two dishes in particular that are kind of hard to find unless you’re in the right season, but luckily they have them here. Thank you. Reindeer stew. Okay. Reindeer stew. This is call. Fol. All the food has come. It looks really good and it comes out fast. It looks home cooking Norwegian food. I’m very excited. I’m going to keep my voice down a little bit because it’s kind of a small restaurant. Uh but it has a really good good atmosphere. People are hanging out, families enjoying the evening. And before these main dishes, let’s start with the starter dish that I got. Smoked whale with pickled beets and garlic cream and hazelnuts. Yes. And look at that meat. It’s so so red in color. And this Yeah. It’s smoked. Wow. It’s such a red dark meat. Here we go. That is such a dark red meat. It’s tender. Can really feel how lean it is. And then as you keep on chewing, it does have kind of a like an irony. That’s what I’m looking for. A bit of an irony flavor to it. But it’s good. It’s like lean and it’s smoked. Let’s try another bite. This time I want to go in for some of the garlic cream. I think these are the pickled beets here. [Music] The creaminess of that garlic, then that acidity of the pickled yellow beets makes it like a whole salad in your mouth. Okay, we’re off to a good start. And we have two major dishes. I wasn’t going to leave Norway without trying this dish. I’d actually have this a few days ago at a different place in Savalbard, but this is one of the greatest of all Norwegian dishes, a reindeer stew, which in Norwegian is called fin. And so it’s thin slices of reindeer. Usually there’s cream in there, as well as Brunos, the the Norwegian brown cheese, and then served with mashed potatoes as well as linganberries. And so it’s a reindeer sauteed reindeer stew. There’s carrots in here as well. Oh, I can’t wait. Oh, there’s a donut of mashed potatoes and inside is all the stew. Look at that cream as it comes out. Let’s get some of the mashed potatoes. Let’s dig down before we mix in the lingan berries. Oh wow. That is such an incredible dish. The reindeer, it’s just like really good beef in flavor, but possibly even better. sweetness of the carrots. You have the cream. You have the the brunost, which is the brown cheese, which we’ve already tried, which doesn’t overpower it, but it just gives this like complexity of maybe sweetness to the dish and more creaminess. It’s buttery. The pieces of reindeer are so tender. Oh, that is wonderful. [Music] But adding some of the lingan berries will actually round out the flavor, giving some some acidity and some sweetness to the dish as well. But actually, first I’m going to add on some pepper cuz this dish is made for pepper. And then go in with the spoon. That way you can get a little bit of everything. But let me transfer over some of those berries, the lingan berries over here. You can mix that together. Then with some of the reindeer stew with some of the potatoes and make sure you get a whole a whole puddle of that gravy below. [Music] Oh, what a dish. It’s so good. It’s so warming and hearty and comforting and so flavorful as well. I’m like basically my first time to ever eat Norwegian food today. But I’m just loving how homey and how warming. Well, I guess it needs to be warming, especially in the winter months, but Norwegian food is so warming. [Music] Oh, that is superb. And then the next dish I got, which is often called Norway’s national dish, is their version of fical. And it includes sheep, which has been slow roasted. So, it’s mutton, sheep with cabbage with potatoes, and I think there’s black pepper, but it’s supposed to be a very simple recipe and ingredients, but just using the fresh produce, the lamb or the sheep, I mean, of Norway. And so, it’s rare to find year round. So, I’m glad. I mean, this is part of the reason I wanted to come to this restaurant is because they had it on their menu right now. Okay, here we go. So, a giant slab of cabbage, potatoes. Oh, and there’s a pool of broth below there. Mutton, sheep broth. Oh. Oh, it’s so tender. You could just pull it apart with your fork. It’s just going to collapse as soon as we take a bite. Just got to try that mutton first. Okay. I can’t wait to try this. Oh wow. That is so tender. The fat has melted, rendered into the meat, keeping it juicy and hydrated. You can almost taste the countryside Norwegian pastures. in that bite. Actually, you can taste it. It’s so clean tasting. And again, just slowcooked to perfection to melt in your mouth. Perfection. That’s tasty. Very tasty. Let’s try the cabbage. Oh. Oh, that’s so tender. It looks like it’s just going to be a mutton juice sponge absorbed with all the meat broth. M. Well, that cabbage just unleashes the meat juice into your mouth as you bite down. It’s totally absorbed all that mutton broth. You taste the flavor of the black pepper. There’s a little bit of an herbal like maybe rosemary or thyme flavor to it a little bit as well, but not overpowering. What I like about it is it’s simple, but the ingredients are really good. You can really taste the sweetness of that cabbage. That cabbage is amazing. Okay, maybe get some of the cabbage together with the the mutton all in one bite and then reju it down below. I like how there’s an entire puddle to keep everything hydrated. [Music] Oh wow. When you reju it in the meat puddle, that even takes it to the next level. Again, you cannot underestimate the warm comfortingness of Norwegian food. Okay, some of the potatoes. Yeah, even the potatoes are good. Oh, have a sweetness to them. Like roasted, absorbed with that mutton sheep broth and fat, too. That always helps. Potatoes. [Music] Norway, as I’ve already mentioned to you a couple times, but the food was surprising to me. It was good and it was warming and it was hearty. And the one challenge, though, is that so many dishes are so seasonal and so you have to come here at the right time of the year to try it. So, there’s still a few Norwegian dishes that I really wanted to try, but aren’t available during the season, during the time I’m here, and really like they’re almost impossible to find. Uh, so I guess that means I’ll just have to come back another time. We’ll have to eat more Norwegian food. But as I promised you at the beginning of this video, uh, the dishes that the best dishes of the entire day and there were two main dishes that really stood out to me. One, let me see if I can get this right. Fles, the thick slices of crispy bacon. That was so good. And the other dish, the finiff, the reindeer stew sauteed reindeer. Those two dishes are absolutely spectacular. two dishes you have to try when you come to Norway. And a big thank you for watching this video. Remember to give it a thumbs up. Uh let me know in the comments below which dish would you like to try the most when you come to Norway. I’ll leave another video right here that you can watch next. Uh, go check out when we flew all the way to Savalbard, not far from the North Pole, for an unforgettable meal.

🇳🇴 Norway’s Giant King Crab: https://youtu.be/BCkZfGlukfo
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Welcome to the beautiful city of Oslo, Norway, and today we’re spending 24 hours eating only the most iconic Norwegian food – we’ll try over 10 of the best Norwegian foods!

Here’s everything I ate:

W.B. Samson (https://maps.app.goo.gl/NoRfJtqrxYdZYqa36) – We’re starting for breakfast at a famous Norwegian bakery for a Kanelbolle (cinnamon / cardamom bun) and a coffee.

Engebret Cafe (https://maps.app.goo.gl/gTW1buLjn3qTBnnh9) – Next up, I couldn’t miss the oldest cafe and restaurant in Oslo. This place has amazing history and the owner is super friendly and passionate. What I like is that it’s a living museum, and they actually serve delicious local Norwegian food as well. I tried thei Fiskesuppe – Norwegian fish soup, Herring, egg, rye bread, and a toast with shrimp, crayfish and king crab. Total price – 865 NOK ($87.10)

Haralds Vaffel (https://maps.app.goo.gl/nayDmuKxBVzy76HR6) – Next up on this Norwegian food tour we’re trying the superclassic vaffel, a Norwegian waffle topped with jam, sour cream, and Norwegian brown cheese. Price – 69 NOK ($6.95)

Syverkiosken (https://maps.app.goo.gl/YLteYDSZDxuDZFAcA) – When you are in Oslo, don’t miss the last surviving hot dog Oslo street food stall, it’s iconic and unique, and delicious! I ordered the Pølse med lompe – 52 NOK ($5.24)

Restaurant Schrøder (https://maps.app.goo.gl/SzugKdSzE4KiAAjc7) – Next we’re eating at a 70 year old classic restaurant to try Flesk og duppe – Salted pork belly and Kjøttkaker – Norwegian meatballs. Total price – 568 NOK ($57.25)

Elias Mat & Sånt (https://maps.app.goo.gl/pnoYNY78DLrFcUbp8) – Our Norwegian food tour continues to eat two more main dishes including one of the national foods of Norway, Fårikål – sheep, cabbage, black pepper, and one of my favorite Norwegian dishes, Finnbiff – reindeer stew. Total price – 985 NOK ($99.27)

I had a great time in Oslo, Norway, and we managed to eat 10 iconic Norwegian foods. There’s still so much more to eat!

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