Comparing Lutefisk across three restaurants — an honest verdict

I ate Lutefisk at three different restaurants in the same week to compare. The results were illuminating. The use of brown cheese varied significantly — only one got it right. The subtly smoky profile should be consistent but interpretation differs widely.

Norwegian coastal geography shaped a cuisine centred on preserved and fresh fish. The best version came from a seafood restaurant on the fjord, which felt authentic. aquavit was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Lutefisk is larger than you'd think.