Norwegian cuisine (Norwegian: Norsk mat) in its traditional form is based largely on the raw materials readily available in Norway. It differs in many respects from continental cuisine with a stronger focus on game and fish. Many of the traditional dishes are the result of using conserved materials because of the long winters.

Modern Norwegian cuisine, although still strongly influenced by its traditional background, has been influenced by globalization: pasta, pizza, tacos, and the like are as common as meatballs and cod as staple foods.

The Norwegian breakfast consists of bread, cheese, and milk. Traditionally this meal included a porridge such as grøt (flour and groats boiled with milk). Different kinds of grøt exist, including rømmegrøt (regular grøt but milk is replaced with sour cream) and risgrøt (regular grøt with rice instead of groats)

For most Norwegians, a weekday packed lunch usually consists of very simple open-faced sandwiches known as matpakke, with each slice separated with smaller sheets of wax paper called mellomleggspapir. More extensive open-faced sandwiches (with multiple toppings) are considered smørbrød.^{[citation needed]}

Cafeterias commonly feature salad bars, warm meals, and dairy products like yogurt, skyr and kvarg.^{[citation needed]}

Norwegians usually eat dinner starting around 4–7 PM. This is the most important meal of the day and typically includes carbohydrate-rich foods such as potatoes and protein-rich foods such as meat or fish.^{[citation needed]}

Norwegians usually eat a very small meal later in the evening before bed. This may consist of foods similar to what is prepared for breakfast.^{[citation needed]}

Preserved meat and sausages come in a variety of regional variations, and are sometimes accompanied by sour cream dishes and flatbread or wheat/potato wraps. Fenalår is a slow-cured lamb's leg. Morr is usually a smoked cured sausage, though the exact definition may vary regionally.^{[citation needed]}