Finding the best Smørbrød in the city — a personal search

I spent three months trying every version of Smørbrød I could find locally. The variation in quality is extraordinary. The best version handled cloudberry with genuine knowledge and the subtly smoky result was noticeably superior.

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