Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness and coast. It differs in many respects from its continental counterparts with a stronger focus on game and fish. Many of the traditional dishes are results of using conserved materials, with respect to the long winters.

The male guest of honour thanks the hostess on behalf of the other guests with the phrase “takk for maten” (thanks for the meal).

Source: https://en.wikipedia.org/wiki/Norwegian_cuisine, http://www.commisceo-global.com/country-guides/norway-guide