Norwegian Language Blog

Culinary vocabulary in Norwegian Posted by on Nov 16, 2010 in Language


I just started working part-time at a restaurant and wine bar called Fermentations.  If you are in the vicinity of the metro area or southeastern MN, I highly recommend it.  It is quite a liten restaurant (small restaurant) in kind of a dumpy area outside of where I live.  It´s a gem in the midst of a couple trashy bars right by the railroad tracks.  Now I understand Fermentations has no connection to Norway, but I attended a phenomenal beer and food tasting the other night and I have to write about it.

The best part about working at Fermentations is that the super talented chefs feed us before our shift ends.  It may be a rett (dish or meal) that is on the meny (menu) or it may be a surprise concoction of some of the most velsmakende (tasty) ingredienser (ingredients) in the kitchen.

The meny changes every few weeks and consists of roughly 7 forretter (appetizers), 7 hovedretter (main courses), 4 or 5 desserter, in addition to 5 or 6 typer hjemmelaget is (types of homemade ice cream).  There is an extensive vinliste (wine list), as well as a full bar.  Here is a smakebit (taste) of what you may see on the meny:  duck confit, buffalo meatballs, lobster ravioli, elk sirloin steak, beef burgundy, cassoulet, brie purse, honey chai cake.  I could continue listing the items I have seen and tasted on the Fermentations meny, but I don´t want to get your taste buds too worked up;)


As I mentioned, the other night, I attended a Goose Island beer tasting which accompanied a delicious meal.  Besides the first forrett (smoked gouda beer cheese soup) which was paired with Goose Island IPA, the other four beers were high-end Goose Islands that tasted like nothing I had ever had before.  With the Prince Edward Island Mussels in a hvitløk (garlic), smør (butter) saus came an øl that almost tasted like cider because it had a very sterk smak av sitrus (strong taste of citrus).  It was a bit too sur (sour) and tart for me, but was interesting nonetheless.

The next forrett was a blue cheese tarte with carmelized onions, fig jam, and reduced balsamic vinegar.  It was paired with a blomstrete (flowery), aromatiske (aromatic) øl that I also didn´t care for very much, but was happy to try.  The hovedrett was elk sirloin steak with hvitløk and gressløk (chive) potetmos (mashed potatoes).  It was paired with a rik (rich) and slightly bitter, but not overly so- øl that I enjoyed very much.  It was like drinking a red zinfandel with a big old ribeye.

And finally, the dessert rett-was a chocolate stout pound cake with a rik, søt (sweet) and mildly tung (heavy) øl that had a surprise in the bottom-a scoop of hjemmelaget sjokoladeis (homemade chocolate ice cream).  I know it sounds really strange, but the is in the øl was utrolig deilig (unbelievably delicious)!

So there you have learned a number of culinary words på norsk that you can try to use in your own kjøkken, at a friend or family´s or in a restaurant:)  Try to describe the food that you make and eat-på norsk.


Tags: , , , ,
Keep learning Norwegian with us!

Build vocabulary, practice pronunciation, and more with Transparent Language Online. Available anytime, anywhere, on any device.

Try it Free Find it at your Library
Share this:
Pin it

About the Author: kari

I attended St. Olaf College in Northfield, MN, where I majored in Norwegian and History. During college, I spent almost a year living in Oslo, Norway, where I attended the University of Oslo and completed an internship at the United States Embassy. I have worked for Concordia Language Villages as a pre-K Norwegian teacher and have taught an adult Norwegian language class. Right now, I keep up by writing this Norwegian blog for Transparent Language. Please read and share your thoughts! I will be continuing this blog from my future residence in the Norwegian arctic!