Authentic viking recipes

Embark on a gastronomic voyage with our Viking-inspired food collection. Channel the spirit of the Norse warriors as you savor hearty meats, wild-caught fish, and foraged delights, expertly crafted to transport you to the feasting tables of old. Immerse yourself in the bold flavors and rich traditions of Viking cuisine, where every bite is a journey through history. Elevate your dining experience with the strength and authenticity of Viking-inspired food, designed for those who crave…

These classic Finnish rustic pastries feature a thin, crisp rye crust and traditional rice porridge filling. Try them- you'll be hooked!

Embark on a culinary journey through Viking cuisine, exploring the hearty, robust flavors that sustained Norse explorers.

In this blog, I will share with you a Vikings Blood Mead Recipe that is extremely refreshing.

Chomp chomp chomping on vegetarian viking food prepared using ancient Viking techniques, by a Viking chef himself, Jonas Lorentzen of MATR. #vikingcooking #vikingchef #vikingfood #vegetarianviking #vegetarianfood #healthyfood #eatlikeaviking

Embark on a culinary journey through time and explore the flavors and dishes of the Viking Age. These authentic Viking recipes will give you a taste of the foods that nourished the legendary Norse warriors. From hearty stews to rustic bread, these dishes provide a glimpse into the Viking's daily life...

A fun recipe for cooking with kids whilst learning about the Vikings. This is similar to the bread that would have been eaten by the chief of the village and tastes great with either stew or butter and honey.

One of the best things about traveling through Germany is the delicious Spätzle. It is small in size and rich in flavor and any beginner cook can master it. To enjoy this delectable treat, contact ToaD at vacations@travelonadream.com to book a Viking cruise journey. #travelonadream #Viking #cruiselife #foodiesunite #ToaD #adventureawaitsn #Spätzle #nevermetacarbwedidnotlike

Cured fish is impressive, and it’s surprisingly little work to do yourself. Use wild Pacific salmon if at all possible (King and sockeye—which is in general leaner and much redder—are best), even if you have to buy it frozen. Gravlax keeps for a week after curing; and, though it’s not an ideal solution, you can successfully freeze gravlax for a few weeks.