Hovedretter

Hovedretter is the principal course in a meal, typically served after an appetizer and before dessert. In Norwegian dining, the term refers to the main dish or dishes that provide the main portion of the meal. The word derives from hoved (main, principal) and rett (dish, course). The plural hovedretter is often used to describe all main-course offerings on a menu, or an individual main dish in a meal.

A hovedrett is usually more substantial than the starter (forrett) and commonly centers on protein, such as meat, fish, or a vegetarian alternative, accompanied by one or more side dishes. Common components include potatoes, rice or pasta, and vegetables, with sauces or gravies to add flavor. Portions are typically larger than those of the starter.

In Norwegian and broader European cuisine, hovedretter can take many forms: stews (gryteretter), roasts (stek), baked dishes, seafood plates, and meat or poultry mains. Vegetarian hovedretter may feature legumes, grains, roasted vegetables, and cheeses. Seasonal and regional variations influence ingredients and preparation methods.

On menus, hovedretter are listed as the central offerings of a restaurant’s dinner service. In formal dining, the term may denote a course sequence rather than a fixed dish, with chefs adapting the main course to the season and guest preferences.