New Scandinavian Cooking

Grilled flatbread, cabbage salad and smoked salmon; soup with meatballs; chocolate dessert.

Crab and Norwegian lobster on the grill; diving for scallops; grilling salmon over an open fire.

Herbs and edible flowers; Norwegian drink served with local fjord trout.

Cooking over an open fire infuses dishes with a smoky flavor; apple-flavored pork chops with potato salad; hot-smoked pork glazed with a birch syrup; waffles.

Homemade ice cream flavored with rose petals; Norwegian-style bruschetta with a wild herb pesto; special drink; festival food includes hamburger and sausages.

Blue mussels grilled with herbs; flatfish in a nutty butter sauce; oven-roasted chicken; milkshake with strawberries.

Local fish auction; fishing for lobster; herring sandwich; smoked seafood; strawberries with breadcrumbs and mint and honey-flavored sour cream.

Baked trout with herbs wrapped in cured ham; grilled sirloin with vinegar butter and burnt lemon; mutton sausages with mustard-marinated potatoes.

Oysters and wild scallops; trout tartar and smoked trout served with a summer salad; trout burger with onion compote and coleslaw.

Fried fudge cheese with cloudberries and parsley; chanterelles with cured mutton and lingonberries; a thick pancake with Cognac raisins.

Open omelet with broccoli, cheese and horseradish; chicken with parsnip and herb dumplings; glazed pigeon breast with vinegar pork belly and beets.

Herring salad and a dessert made with buttermilk; wild duck cooked over an open fire and served with seasonal vegetables.

Oysters and mussels with herbs and Cognac; Norwegian salmon with warm grapes and crown dill; warm brie with grilled tomatoes, honey and lemon.