As expected of a country with a coastline as long as Norway's,
fish is a fundamental aspect of the country's cuisine. Tørrfisk -
dried fish, often cod or haddock, is popular whilst Norwegian
salmon is known for its firm flesh and distinctive, delicious
flavour. Lamb is a favoured meat, typically eaten as Fenalår - a
cured and seasoned leg of lamb, Pinnekjøtt - lamb ribs that have
been dried or smoked and then cooked by steaming, Fårikål - lamb
stewed with cabbage and peppercorns and, on special occasions,
Smalahove - lamb's head. Served whole, and accompanied by
vegetables, all of the head, including the eyes, may be eaten.
Norway's national drink is Aquavit: a spirit distilled from
potatoes and flavoured with botanicals including dill, coriander,
star anise, fennel and caraway.
Should you choose to dine separately from the group whilst on
your rail tour of Norway, be aware that tipping is not obligatory
anywhere as service charges are always included in restaurant and
bar bills.
Norwegians will generally to leave a tip in a restaurants or
bars if they are satisfied with the service. A tip of 10% or more
of the bill's total is considered generous. Norwegian greetings are
generally informal. "Hei" means 'hi', whilst "god dag" means "good
day" and equates to 'hello'. However, Norwegians are quite reserved
and greeting everyone you meet with a cheery "Hei" might be viewed
as peculiar behaviour.
