Norwegian cuisine is in its traditional form largely based on the raw materials readily available in a country dominated by mountains, wilderness and the sea. Hence, it differs in many respects from its continental counterparts with a stronger focus on game and fish.Modern Norwegian cuisine, although still strongly influenced by its traditional background, now bears the marks of globalization: Pastas, pizzas and the like are as common as meatballs and cod as staple foods, and urban restaurants sport the same selection you would expect to find in any western European city.