Anretninger

Anretninger, singular anretning, is a plated dish served to a guest, typically as a single course within a meal. In Norwegian gastronomy, the term emphasizes not only the ingredients but also the presentation on the plate—the arrangement, the choice of components, and the use of sauces and garnishes. Anretningen is designed to be visually appealing as well as flavorful, with attention to color contrast, texture, and appropriate portion size.

In professional kitchens, plating discipline is central to anretninger, and chefs may curate a sequence of them to form a multi-course or tasting menu. The concept can apply to starters, main courses, or desserts, but the defining feature is that each course is served as a distinct plate rather than in a shared bowl or on a shared platter. Plating principles commonly involve balance between protein, starch, and vegetables or sauce; sauces may be applied with controlled technique; garnishes are chosen to complement flavor and add visual interest.

The term is also used in home cooking to describe how a dish is arranged on the plate for serving, emphasizing neatness, proportion, and personal style while maintaining consideration for portion size and timing. Anretninger reflect a chef’s presentation philosophy and contribute to the overall dining experience by combining culinary technique with visual artistry.