🍽️ Cuisine
Svalbard, the Norwegian archipelago deep in the Arctic, presents unique culinary challenges—no agriculture is possible, and every ingredient must be imported. Yet the community in Longyearbyen has developed a distinctive food culture around preserved foods, Arctic char, reindeer, and the world's northernmost brewery.
Arctic Char Gravlaks
Cured Arctic Char
The Nordic preservation technique perfected for Svalbard's prized Arctic char—silky fish cured with salt, sugar, and dill, a luxurious appetizer for long polar nights.
Ingredients: 300g Arctic char fillet (skin on), 3 tbsp coarse sea salt, 2 tbsp sugar, 1 tsp white pepper, Large bunch fresh dill, 1 tbsp aquavit or vodka (optional). Sauce: 2 tbsp mustard, 1 tbsp honey, 2 tbsp oil, 1 tbsp chopped dill.
Preparation: Mix salt, sugar, and white pepper. Lay plastic wrap on tray, place half the dill on it. Place fish skin-down on dill. Rub flesh with aquavit if using, then pack salt mixture evenly over flesh. Cover with remaining dill. Wrap tightly in plastic, place another tray on top with weights. Refrigerate 48-72 hours, flipping every 12 hours—liquid will drain off. When ready, scrape off cure and dill. Slice very thin at angle, leaving skin behind. For sauce, whisk mustard, honey, and oil until emulsified, stir in dill. Serve gravlaks with mustard sauce, dark bread, and capers.
💡 Arctic char is milder than salmon—slightly less cure time preserves its delicate flavor.
Svalbard Reindeer Stew
Finnbiff
Tender reindeer braised with juniper and brown cheese sauce—a hearty Norwegian classic adapted for Svalbard, where wild reindeer roam free and provide sustainable local protein.
Ingredients: 350g reindeer meat, thinly sliced (or venison), 1 onion sliced, 200g mushrooms sliced, 200ml beef stock, 150ml sour cream, 30g brunost (Norwegian brown cheese), 6 juniper berries crushed, 2 tbsp butter, 1 tbsp flour, Salt and pepper, Lingonberry jam for serving.
Preparation: Melt butter in heavy pan over high heat. Quickly sear reindeer slices in batches until browned—do not overcook, set aside. Reduce heat, sauté onion and mushrooms until golden. Sprinkle flour over, stir 1 minute. Add stock and crushed juniper berries, simmer 5 minutes. Return meat to pan, add sour cream. Grate brunost into sauce, stirring until melted and incorporated—it adds sweet, caramel notes. Simmer gently 5 minutes—do not boil or cream will curdle. Season to taste. Serve over mashed potatoes with lingonberry jam on the side.
💡 Brunost is essential—its unique sweetness balances the gaminess of reindeer perfectly.
Svalbard Cloudberry Cream
Multekrem
Golden cloudberries—Arctic gold—folded into whipped cream for a dessert that captures the brief summer when these precious berries ripen on Svalbard's tundra.
Ingredients: 150g cloudberries (fresh or preserved), 250ml heavy cream, 3 tbsp powdered sugar, ½ tsp vanilla extract, Additional whole berries for garnish, Waffle cookies for serving.
Preparation: If using preserved cloudberries, drain off syrup (save for another use). Lightly crush half the berries with fork, leaving some texture. Whip cream with powdered sugar and vanilla until soft peaks form—do not overwhip. Gently fold crushed berries into cream, creating golden swirls. Fold in remaining whole berries. Spoon into serving glasses, garnish with extra berries on top. Serve immediately with traditional krumkake (cone-shaped waffle cookies) or crisp wafers. On Svalbard, cloudberry season is celebrated—the berries are that precious.
💡 Cloudberries are naturally tart—taste before adding sugar, preserved berries may be sweetened already.
