A taste of the landscape – fjords, mountains, and coastline on a plate and in a glass

– salted fish in a salty landscape

In Kristiansund, history lingers in every bite. Nowhere in the world produces more clipfish – dried and salted cod ‒ than Møre og Romsdal. It finds its way onto restaurant tables in Portugal and France, and into everyday meals in the Dominican Republic and Brazil. But to get closest to the raw ingredient, you need to come here.

At the Norwegian Clipfish Museum, the scent of salt and sea welcomes you as you wander through a 1700s wooden warehouse – preserved in its original state.

Try the famous bacalao at Restaurant Smia, where local hosts Olav and Stian bring local food traditions of Nordmøre to life. The dried fish is transformed into flavourful dishes with ripe tomatoes – a culinary tribute to the meeting of Norwegian ingredients and Mediterranean cuisine.

“We want to give our guests a taste of local history and traditional dishes, while also offering something new and exciting,” say the chefs.

Hop aboard Sundbåten, the world’s oldest seaborne public transport service, and feel the sea breeze as you cruise between Kristiansund’s four islands. At Bryggekanten Restaurant, seated right by the harbour, you can savour fresh scallops from Hitra, halibut from Averøya, or lightly baked Arctic char from Sigerfjord – all with the scent of salt in the air.

– taste a world champion (and maybe a pine cone)

By the Tingvollfjord, you’ll find Tingvollost, a family-run dairy where the world champion blue cheese Kraftkar was born. Step into the maturing room and let the rich aroma of ripening cheese envelop you. Take a bite and experience how its flavour unfolds – from mild and creamy to bold and blue-veined.

Not far away is Tingvoll Cider, where apple trees slope down towards the fjord. Let Silje guide you from the cider cellar to the orchard as she shares the story of the apples – and what gives their cider its crisp, tangy character.

“The first thing visitors comment on is actually the view. We have a stunning panorama of the Trollheimen mountains – and this is probably still a hidden gem.”

At Svinvik Gard, by the Todalsfjord, you’ll discover a tasting experience like no other. Here, nature’s overlooked treasures take centre stage – and your meal might include pine cones, ants, or even sea fleas.

“You’ll never know the full menu beforehand. It changes with the seasons and with what we have available that day,” says chef Kristina Svinvik.

This farm, in operation since the 1600s, serves food crafted from ingredients gathered right outside the kitchen door. As a guest, you can watch your meal being prepared with care in a large stone oven – a truly local feast.

– where you can see, touch and taste the sea

Feel the sea spray on your face – or the windscreen – as you drive along the Atlantic Road. Here, you’re so close to the ocean that you can almost taste the salt in the air. This iconic scenic route, featured in both James Bond and HBO’s Succession, runs between Kristiansund and Molde, along the rugged coast of Hustadvika.

Savour the local langoustine at Hustadvika Havhotell and Restaurant Flo, caught that same morning. Each bite brings you closer to the sea, while the waves crash just metres from your table.

In Molde, head to Restaurant Hav, where a five-course tasting menu is accompanied by panoramic views of the fjord and the 222 mountain peaks of the renowned Molde panorama. Crab from Hustadvika, mussels from Romsdalsfjorden, and a deep dive into the region’s culinary treasures await you.

– from summit hikes to peak flavours

In Åndalsnes, encircled by majestic peaks, you’ll find the perfect fusion of outdoor adventure and exceptional cuisine. Take the Romsdal Gondola to Eggen Restaurant at the summit of Nesaksla mountain – or hike the 700 vertical metres up. If you’re feeling adventurous, you can even ascend the Via Ferrata route.

At the top, with Romsdalshornet rising behind you, Trollveggen in front, and the fjord far below, you’ll enjoy a meal where wild landscapes meet culinary finesse: local lamb that has grazed on mountain slopes, angus beef from Vestnes, or the catch of the day from the fjord – all served with herbs from the surrounding hills.

Another culinary delight is Hotel Aak, Norway's first tourist hotel, which continues to serve local flavours in historic surroundings. Here, you can savour a sociable and delicious dinner made with ingredients sourced from the fjord, mountains, and nearby farms, all enjoyed with a stunning view of the peaks.

Continue through the 11 hairpin bends of Trollstigen, past cascading waterfalls and sheer cliffs, to reach Valldal, known as the Strawberry Valley. The unique microclimate – with long summer days and shelter from the mountains – gives the berries and fruit here an unrivalled sweetness and aroma. Stop at roadside stalls to pick up a basket of strawberries or other seasonal fruit.

At Lingebakken, you’ll find freshly pressed apple juice and locally made cider in small batches. The entire cider-making process takes place on site – from tree to bottle – and the golden cider is a concentrated taste of the valley.

Nearby, at Trollbryggeriet, you can sample traditional-style beer brewed with local mountain water and grains from the valley. Every sip is a tribute to the landscape and the craftsmanship of the local brewers.

- world-famous fjord, raw beauty

In Geiranger, you’ll encounter a landscape so breathtaking it has been inscribed on UNESCO’s World Heritage List. Gaze across the deep blue fjord, flanked by towering cliffs, from the viewpoint at Ørnesvingen, where waterfalls like The Seven Sisters plunge dramatically into the depths.

This epic view forms the backdrop as you enjoy local delicacies, prepared with care and respect, at Brasserie Posten. The nature outside your window is mirrored on the plate – cured meats and cheeses served with fresh bread straight from the oven.

At Geiranger Sjokolade, you can sample handcrafted chocolates inspired by the stunning landscape surrounding you. Try the cloudberry truffle – its golden tartness evokes the mountain plateaus – or enjoy a sweet blueberry bonbon made with berries gathered from the heather-covered hills nearby.

– sip the flavour of the fjord

In the fjord village of Stranda, the meeting of fjord and mountain creates ideal conditions for fruit farming. At Skarbø Gard, the distinctive microclimate supports both cheese and cider production.

Here, Kristine – whose family has cultivated the land since the Viking era – and her Spanish partner, Carlos, combine global expertise with local traditions. Try Soleglad Lagra, a mild yet rich cheese that has impressed international judges. Be sure to book a farm tour with a tasting of cheeses and ciders at the long table in the 17th-century storehouse. Don’t miss Glød – a rosé cider where the freshness of the apples dances with raspberries, redcurrants, and cherries from the garden. Feel free to stop by their farm shop and take something home with you.

You may also want to visit Grova, a local distillery in the nearby small town of Sykkylven. Grova uses meltwater from the glaciers in the Sunnmøre Alps to produce award-winning spirits. Here, gin is crafted with local ingredients, including raspberries from Valldal and sugar kelp from Herøy – flavours that truly capture the essence of Sunnmøre in every drop.

The Sunnmøre Alps – a taste of untouched nature

Nestled by the Hjørundfjord and surrounded by the dramatic Sunnmøre Alps lies Hotel Union Øye, a historic fairytale hotel dating back to 1891. In the grand dining room, time stands still. Savour meals where classical French techniques meet local ingredients: venison from the mountains, fish from the fjord, vegetables, and herbs from the hotel’s garden. The wine? Handpicked from the hotel’s cellar, curated over generations.

Make a detour to Christian Gaard in Trandal, renowned not only for the swing above the fjord, but also for its red deer burgers and creamy brown cheese ice cream – all served with a stunning view of the fjord and a warm welcome from the hosts.

In Volda, visit Brør Restaurant, where the Våde family creates culinary magic. Father Tore brings a lifetime of farming and brewing experience, while his sons Vidar and Håvard have returned home after years in Oslo’s restaurant scene. Their combined knowledge transforms local ingredients into classic brasserie dishes, paired with house-brewed beer – a hobby that has grown into a professional passion.

– where elegance meets bold flavour

With its pastel-coloured Art Nouveau buildings and decorative façades, Ålesund is a city of contrasts – just like its cuisine.

At Molo Brew, a prize-winning craft brewery in the heart of town, beer and food are perfectly matched. As the only Scandinavian winner at Europe’s largest brewing competition, Molo Brew has proudly taken home gold, silver, and bronze medals, beating thousands of entries from around the world.

Hotel 1904 and its restaurant, The Green Garden, are both set in a stunning Art Nouveau building. Beneath soaring ceilings, seasonal menus showcase fish from the fjords, mushrooms from the forests, local cheeses, fresh vegetables, and meats.

At Restaurant Bro, housed in a former sea warehouse, you’ll experience coastal gastronomy at its finest – with ingredients sourced from the rich flora and fauna of the Sunnmøre region. Knowledgeable staff and beautiful views complete the experience.

Sjøbua, one of the city’s most iconic seafood restaurants, occupies a traditional boathouse on Brosundet. The old timber beams and rough wood walls evoke a sense of history as you enjoy the freshest seafood around.

“We work closely with local fishermen. Sometimes I get emails directly from the boats at sea – that’s how fresh it gets. The seafood here is world-class. You can find almost everything the sea has to offer around Ålesund – but the langoustine is genuinely exceptional. It’s the same one served at top restaurants like Maaemo and Frantzén," says head chef Ondrej Taldik.