Traditional dishes served from 12:00, Monday to Thursday. Kaffistova has been serving home-cooked Norwegian food since 1901. Every week day, we offer a dish deeply rooted in Norwegian food culture, made from scratch and served in the traditional way.

"Homemade, just as we learned from our mothers"

‍Monday
Pollock fillet with fried onions, boiled potatoes, grated carrots and butter
NOK 255,-
F – G – M
Pollock (sei) has long been been an everyday fish in Norwegian home cooking, and seibiff with onions is still one of the best-known fish dinners in Norwegian homes

Tuesday
Fried salt pork with white sauce, swede mash and potatoes
NOK 255,-
G – M
Flesk og duppe has its roots in rural Norway, where farming families used every part of the pig. Thick slices of pork belly were fried, and the drippings from the pan became the creamy sauce called duppe. The dish gave energy for long days of work on the farm. The pork belly comes from Evanger in Voss.

Wednesday
Fish gratin with grated carrots and potatoes
NOK 255,-
F – G – M
Fish gratin is a classic everyday meal that many remember from childhood: tender fish in a white sauce, topped with a golden layer of breadcrumbs. Here, we make it from scratch, just as we learned from our own mothers.

Thursday
Potato dumplings with salted meat and Voss sausage from Evanger
NOK 325,-
G – M
Raspeball goes by many names, such as komle, kompe, klubb or potetball, depending on where in Norway you ask. In Western Norway, Thursday has long been dumpling day. On Voss they call them raspekaker, and leftovers were often fried the next day and eaten with butter or syrup. The salted meat and the Voss sausage (vossakorv) come from Evanger Kjøtt in Voss

Allergens:

F = fish, G = gluten, M = milk. If you have any allergies or intolerances, please ask our staff.