Farikal
Mutton and cabbage - Norway's plain, beloved autumn stew, voted the national dish and celebrated with its own day in September.
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Illustrative image - a scene in the spirit of the place, not a photograph of it. Real photos are below.
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 actually see
- 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.
Honest expectations
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.
What to pack for Farikal
Chosen from what this place is for. Tap a kit for the full checklist.
Opening times, ticket prices and seasonal closures change - check the official source before you go: official site.
