Street food Fårikål — the authentic version

The best Fårikål I've ever had came from a street stall, not a restaurant. The rich and slightly sweet intensity was completely different — more direct and uncompromised. lamb was used without hesitation, the way it should be.

Norwegian coastal geography shaped a cuisine centred on preserved and fresh fish. The a traditional Norwegian home setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. Norwegian lager was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.