Small restaurants specializing in the regional cuisine are widespread in Oslo. Most of them offer game that is cooked in accordance to ancient recipes. At these restaurants, visitors can often find moose meat cooked in a special way and even dishes with reindeer meat. As a rule, such restaurants offer mouthwatering partridges. Besides a rich menu, they will pleasantly surprise visitors with an unusual décor. Such restaurants always display interesting hunting trophies and unusual historical artifacts.
Even experienced gourmets may not be ready to try some local specialties, and the fermented Rakfisk trout is one of them. The fish is cooked in barrels during 3 to 6 months. During the fermentation process, the fish gets a specific and not pleasant smell. Despite the creepy aroma, the fish tastes amazing, and so local people like and keep eating Rakfisk. This regional specialty appeared yet during the Middle Ages. Many centuries ago, local fishermen put their catch in a barrel and forgot about it. The fish became rotten, but fishermen still decided to try it and were amazed by its unusual and delicious taste. Nowadays, the foul fish dish has become a unique local delicacy.
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