Dining in Norway

Overview by Globlatrade.net:
Categories of Restaurant
  • Restaurants
Wide range of restaurants which offer food varying from Japanese to Western dishes. Same selection than in any Western European country.
  • Kafeterias
Basic dishes & small snacks.
  • Fast Food
Kebabs, pizzas, hamburgers, fries, sandwiches.
Rules For Eating Out
Breakfast is served in hotels, etc usually from 07:00 to 10:00. Lunchtime (usually 11:00 - 13:00) daily specials in kafeterias are called dagens rett and are cheaper than menu options.

Tips are generally included in the total price, but many Norwegians tip as a voluntary gesture. When dining in a restaurant, rounding up (max. 10 per cent) is often done, if one is pleased with the service. For just drinks, rounding up to nearest 5 or 10 kroner is enough. You can leave the tip on the table, give it to the waiter when he collects the bill, or put it on the credit card bill.


Price Indications

Economy Meal NOK 30-90
Medium Price Meal NOK 90 - 200
Good Quality Meal NOK 200 - 300
Food Specialties
Being a fishing nation, Norway is one of the best places in Europe to enjoy seafood. Emphasis on game (moose, reindeer, duck) is also typical for Norwegian cuisine.

Some Norwegian specialities: Laks: Smoked (or grilled) salmon in many varieties.
Gravlaks: Raw salmon cured in salt, sugar and dill.
Rakfisk: Raw fermented trout or char.
Fårikål: Lamb meat and cabbage served with potatoes.
Geitost: Brown goat cheese

Beer, wine, sodas. The climate isn't hospitable for wine production, but there are some local beers and distilled spirits. Akvavit (schnapps) is a traditional vodka-like drink distilled from potato or grain.
Dietary Restrictions
There are no dietary restrictions, but alcohol production and consumption is restricted. Beer or wine does not usually accompany lunch.
Table Manners
Remain standing until invited to sit down. The hoast gives the first toast, after that you can propose one. The most common toast is "skål". If you have not finished eating, cross your knife and fork in the middle of the plate with the fork over the knife. If you have cleared your plate, you will be offered more. Don't accept or take the last serving on a platter, for it is considered rude. When finished eating, the knife and fork are placed parallel to each other across the right side of the plate. This is also a sign to the waiter that you are finished.

Smoking is prohibited in all public areas. Usually, the person who gives the invitation pays the bill, although the guest is expected to make the effort to pay. In a pub or a bar Norwegians always pay for their own drink.

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