Nordic cooking has gained international acclaim for its emphasis on simplicity, sustainability, and a deep connection to nature. Read on and be served tradition, simplicity and nature on a plate.
The Nordic Cuisine is in fact earthy and refined, ancient and modern, playful and deeply serious. It is a result of a culinary movement in recent years. However, the Nordic Cuisine is not just about food – it’s a journey through history and culture. Traditional Nordic food is deeply rooted in the region’s history. The harsh climate and limited agricultural resources in Denmark, Sweden, Norway, Finland and Iceland have shaped the culinary traditions over centuries.
Today this cuisine celebrates fresh, local and often seasonal ingredients. At the heart of Nordic cooking is the principle of ‘New Nordic Cuisine,’ a movement popularized by chefs such as René Redzepi of Noma in Copenhagen. This culinary philosophy emphasizes local sourcing, minimal waste, and showcasing the natural flavors of ingredients. Wild berries, root vegetables, fish, game, and rye bread are staples of the Nordic pantry.

In 2004, six of Scandinavia’s finest chefs came together to devise the New Nordic Kitchen manifesto, emphasizing slow food, local organic produce and foraged ingredients such as birch juice and Arctic bramble.
The Nordic Cuisine depends greatly on ingredients that come from the sea, the forest and the earth. For centuries, people of the north consumed the same ingredients that have eventually shaped the distinct Nordic Cuisine; ingredients such as fish (mostly salmon, cod and herring), oyster, mussels, wild birds, deer, elk, berries, cheese, butter, cabbage, onions, potatoes, beets, apples, cucumber, dill, horseradish, and also meat from domesticated animals such as chicken, beef, mutton and pork.
From the Viking era to the modern day, this cuisine has evolved while maintaining its authenticity. Preservation techniques, such as smoking, pickling, and fermenting, also play a crucial role in Nordic cuisine, a nod to the region’s long, harsh winters. Dishes like gravlax (cured salmon), pickled herring, and fermented dairy products reflect this historical necessity.
Winter continues to be the one inescapable fact of life in the North, and throughout the centuries it has determined the character of the food and the cooking techniques used to prepare or preserve this food. If many of the foods of the area have a salty or smoky taste, or are cured, pickled or dried, it’s largely because of winter.

Nordic cuisine has experienced an extraordinary rise in popularity, not only within the Nordic countries but also on the international culinary stage. This culinary movement has been driven by a unique combination of factors, from a deep respect for the region’s natural ingredients to innovation and creativity in the kitchen. Nordic cooking isn’t just about flavors—it’s also about aesthetics. The presentation is often minimalist, with clean lines and natural elements, mirroring the Scandinavian design ethos.
Beyond the Michelin-starred restaurants, Nordic home cooking emphasizes hearty and comforting meals. Dishes like Swedish meatballs, Danish smørrebrød (open-faced sandwiches), and Finnish salmon soup reflect a culture of warmth and hospitality.
During the late Medieval time in Sweden, the upper class served “schnapps” table (brännvinsbord), a small buffet presented on a side table that was not part of the formal dinner that followed. The schnapps table, which was often held in separate rooms for men and women before the dinner was served, offered a variety of hors d’oeuvres such as bread, butter, cheese, herring and several types of liqueurs, but smoked salmon, sausages and cold cuts were also served.

One cannot discuss Nordic cuisine without mentioning globally renowned restaurants like Geranium and NOMA and many other Michelin-starred restaurants throughout the Nordic countries. Many of them have achieved coveted Michelin stars and have been listed among the world’s best restaurants.
In essence, Nordic cooking is more than just food—it’s a reflection of a way of life deeply connected to nature, sustainability, and a respect for the land. Whether enjoyed in a fine dining restaurant or a cozy home kitchen, it continues to inspire food lovers around the world.
Nordic Cooking – Tradition, Simplicity and Nature on a Plate, written by Tor Kjolberg
Feature image (on top): © Clark And Company/iStock