Finding the best Kjøttkaker in the city — a personal search

I spent three months trying every version of Kjøttkaker I could find locally. The variation in quality is extraordinary. The best version handled dried stockfish with genuine knowledge and the gamey and earthy result was noticeably superior.

rakfisk fermented trout is an ancient preservation method still enjoyed at Christmas. The winning restaurant had the right a mountain hytte cabin dinner feel — unpretentious and focused on the food. Norwegian lager was suggested correctly. Worth the search. When Kjøttkaker is made properly it's a completely different experience.