Farikal

Farikal, sheep-in-cabbage, is Norway's plain and hearty autumn classic: pieces of mutton layered with cabbage and whole black peppercorns, then slowly stewed until tender, served with boiled potatoes. So loved that it was voted the national dish, it even has its own day on the last Thursday of September.

What you'll find

• The mutton and cabbage - the simple layered stew of lamb, cabbage and pepper.
• Whole peppercorns - the black peppercorns left in for flavour and surprise.
• Boiled potatoes - the traditional accompaniment.
• Farikal Day - the September day devoted to the dish.

When to go

Autumn, and especially around Farikal Day at the end of September, when it is on every table and menu; it is a cold-weather dish more than a summer one.

What to expect

It is deliberately plain, rustic food, so come for comfort and tradition rather than complexity. Mutton is stronger and fattier than lamb, which not everyone loves. It is at its best home-cooked or in a traditional restaurant in autumn.

Nearby

Traditional restaurants across the country serve it; it belongs with the autumn season rather than a place.