Arctic Foods: The best of nature

Arctic feast in Kiruna, Swedish Lapland - Camp Ripan restaurant

Nordic gastronomy is still under the radar.

And we get it, it’s hard to compete when you share the same continent with countries reknown worldwide for their cuisine, such as France, Italy or Greece.

However, after dozens of trips to Fenoscandia — that’s Scandinavia + Finland, you can impress your friends now — we can ensure you that we tried some of the best food we ever had up North.

And there’s a good reason for this: while most of the Western world is “suffering” from processed food and a disconnection from nature, Nordic cuisine is still heavily based on natural resources and deeply rooted in tradition.

So, follow us on a delicious culinary journey through Arctic Europe!

Arctic foods: Modernity & tradition, always inspired by nature

An underwater garden

Norwegian cuisine, especially in the Arctic regions, pays homage to the bounties of the sea. Fish, particularly salmon, herring, and cod, feature prominently in their traditional dishes. The prized delicacy, lutefisk, showcases preserved cod soaked in a lye solution for days, resulting in a gelatinous, yet flavorful, dish.

Everywhere in the Nordic Countries, and especially in Norway and Finland, you’ll find dried, salted fish that locals eat as a snack.

This preservation technique dates back centuries and serves as a significant part of Norwegian coastal cuisine. The dried fish is often used in various recipes, adding a unique texture and flavor to stews and soups. You’ll see — and smell — it hanging in harbors, for a very picturesque shot!

Our all-time favorites are Norwegian fish cakes, salmon, Icelandic Humarsúpa and Arctic char.

We also love Kaviar — note the K — sandwiches, with cucumber and polar bread, on hikes. No, we’re not fancy, Kaviar is just a fish egg spread sold in every grocery store!

But the ocean is not just an amazing source of delicious fish and seafood. Vegans will also rejoice with algae-based specialties, like dark chocolate, truffle-infused seaweed or cheese salted with seaweed.

If you’re a foodie, check out the Lofoten Seaweed store!

Did you know?

While sea urchins are endangered in several regions of the world, they’re a threat to the ecosystem in the Lofoten Islands and other parts of Norway, as they eat Norway’s “rain forest”: kelp.

Alexandra and Matias had the genius idea to create Lofotlys, little lamps made of urchins. Don’t miss their workshop if you’re near Henningsvær!

On the picture: Our Lofotlys made it safely back home - on “our” beach in Sitges

Foraging for the winter

Arctic cuisine also celebrates foraged ingredients. Berries, like cloudberries and lingonberries, — amazing with kötbullar — thrive in the Arctic landscape and are used to create jams, sauces, and desserts, adding a sweet and tart dimension to many dishes.

The forest also hides delicious mushrooms such as chanterelles —yum — and black trumpets — yum again.

In season, locals pick berries and mushrooms to freeze them for the winter. That’s why Eli had the best blueberry and raspberry waffle in November!

Yummy berry waffle with a view in the Lofoten Islands

Kaikanten Kro Kafe Pub (also renting awesome and affordable apartments!)

Sustainable hunting and herding

Overpopulation is not an issue in Nordic countries, and to us, that’s a luxury. Besides having your personal space even in cities, you also have a lot of freedom.

For example, camping is allowed anywhere as long as you’re not too close to someone’s property.

And it also means that it’s allowed to take what nature has to offer, within reason of course. But Nordics are great at being naturally “lagom”.

Moose hunting and reindeer herding are not just allowed, but hold significant cultural and practical importance.

I (Eli) think they know we just ate their cousins in a stew, don’t they look judgmental?

Reindeer herding is an age-old livelihood practiced by the indigenous Sami people. This practice involves the seasonal migration of reindeer herds across vast Arctic landscapes, ensuring their access to food sources. Reindeer herding not only sustains the Sami way of life but also maintains the delicate balance between human existence and the fragile Arctic ecosystems, reflecting the intricate connection between culture, nature, and sustainability in the Nordic regions.

In Lapland, you’ll find anything you want with reindeer meat, from the traditional Finnish Poronkäristys (sautéed reindeer) to reindeer kebabs and pizza.

Moose hunting, often regulated and seasonally permitted, is a traditional activity deeply ingrained in local heritage. It not only provide a means of wildlife management, but also serves as a source of sustenance for many communities, offering meat that's rich in flavor and nutrition.

Some moose farmers also use the skin to make leather as a byproduct, which is a lot more sustainable than cows being farmed just for leather.

The realm of sheep… and cows

If you’ve ever driven in Norway, Iceland or the Faroe Islands, you know that sheep are free roaming. So, of course, the meat and milk can only be extraordinary.

Elected (by us) “cutest lamb” of all the Faroe Islands. Don’t you agree? Look at that fluff!

Norway, Sweden and Finland have a lot of cows too — also free roaming in parts of Norway, don’t be in a hurry — and of course, delicious cheese.

The most famous is probably Brunost, a key element of Norwegian cuisine and so delicious with crêpes.

Our guilty pleasure is Castello organic blue cheese, available at any grocery store, but it’s actually Danish.

Desserts

No, we can’t write an article on any cuisine without mentioning deserts.

Well, let us tell you that Nordics excel at desserts, and Denmark is not the only country that has the good stuff!

Besides the worldwide famous Swedish kanelbullar (cinnamon rolls), there’s a world of sweets waiting to be discovered.

Our favorites include Swedish Semla, Norwegian Suksessterte and Finnish Kardemummakaka.

Oh, and our favorite cookies ever: Ballerina (Sweden) and Bixit (Norway).

Ok, I need to take a break, too many cravings!

Reinventing local ingredients

Despite the inherent rusticity of the Nordic countries, it’s not all comfort — hygge — food.

Innovation and modernity have also found a place in Arctic cuisine.

Finnish “tapas”

The best of the sea and forest on one platter, with rye bread, of course.

Ravintola Roka Street Bistro, Rovaniemi.

Renowned chefs are reinventing traditional dishes, using locally sourced ingredients to create contemporary masterpieces.

They skillfully blend indigenous elements with global culinary techniques, presenting a harmonious fusion of tradition and innovation on the plate.

Travelling through Nordic cuisine

Exploring Arctic eateries

We won’t lie, it’s not cheap to eat out in the Arctic. What we normally do is bring sandwiches on hikes with Swedish polar bread or Finnish rye bread — with Wäsa snacks, they don’t freeze! — and cook comfort food like pasta with smoked moose or reindeer sausage at night, in our rental cabin or apartment.

A dinner in Valhalla

When in Stockholm, don’t miss a dinner at Viking-themed restaurant Aifur. Yes, it’s for tourists, but it’s a lot of fun and the food is surprisingly good — if you manage to eat your reindeer heart with a Viking fork!

In Kiruna, our budget go-to is definitely Stejk Street Food for awesome reindeer sandwiches and rolls in a cozy Lavvu (traditionnal Sami tent).

Moose burgers are also usually reasonably priced throughout the Arctic.

But once in a while, we indulge in a nice restaurant. For example, we can absolutely recommend Fiskekrogen in the Lofoten Islands, or Áarstova in the Faroe Islands, for a 100% genuine Nordic cuisine with farm/sea to table ingredients.

Jake enjoying his reindeer roll at Stejk, our go-to in Kiruna, Swedish Lapland - It’s -30ºC outside :-)

Food festivals and markets

When we’re not hiking, you’ll usually find us at a market.

We just love them. Ok, you might end up tasting things like bear sausage and smoked whale, like it happened to us in Bodø.

Up North, markets are easy to find, and some are indoor due to the harsh weather. We still remember the salmon soup we had at Helsinki’s Old Market Hall!

Food festivals and markets are an excellent way to delve deeper into Arctic foods. These events, such as the North Norwegian Food Festival, celebrate local produce and dishes, offering visitors a chance to interact with passionate chefs and producers while sampling a wide array of specialties.

Culinary tours and cooking classes

For the more adventurous food enthusiasts, culinary tours and cooking classes present an opportunity to learn about traditional cooking methods and local ingredients firsthand. Engaging with local chefs and communities imparts a deeper understanding of the cultural significance of these culinary traditions.

Penguin Trampoline tip:

In our beloved Jukkasjärvi, famous for the first Ice Hotel, we strongly recommend visiting Nutti Sámi Siida. You’ll learn more about the beautiful Sami culture and languages, you’ll get to feed the reindeer, and you’ll gather around a cozy fire for a delicious Suova and cool stories.

You can even go foraging with a local to learn what mushrooms and berries are eatable... or dangerous!

In Norway, you’ll find a lot of cheese farms where you can meet the animals, buy amazing cheese and have an interesting chat with locals.

The Goat Whisperer

Lofoten Gårdsysteri, in the Lofoten Islands, offers cheese making courses — and the goats are just too cute.

On the picture: Jake, the goat whisperer wannabe

And in Överkalix, Swedish Lapland, you can visit a moose farm and learn about their unique personality.

Fika is our religion

Wherever you are in Northern Europe, even if you’re not in Sweden, stop for a Fika. Fika is the Swedish coffee break, kind of similar to the British tea time, but it can be all day, and usually accompanied by a delicious pastry.

And don’t feel guilty: In winter, you’ll need the calories!

Imagine a sweet treat and coffee by the fireplace in your rental cabin, while a snow storm is raging outside. Can’t do more Hygge than that!

It’s Fikka time!

Arctic cuisine, deeply rooted in tradition and resourcefulness, is still way underrated. From the shores of the Arctic Ocean to the mountains of Lapland, the culinary journey through Northern Europe promises a yummy experience for foodies and travel enthusiasts alike, that will leave an indelible mark on your palate and memories.