Lillehammer eats better than its size suggests. Storgata has a good selection of restaurants ranging from traditional Norwegian fare to more contemporary cooking. The local specialities lean on the inland Norwegian larder: freshwater fish from Lake Mjøsa (particularly trout and perch), game (elk, reindeer, ptarmigan in season), dairy products from the surrounding farms, and the mountain bread and flatbreads that are staples in this part of the country.
Bryggeriet on Storgata is a local institution for traditional Norwegian food and local craft beer, with solid fish dishes and elk preparations. Nikkers, also on Storgata, has a reputation for good value and consistent cooking. Both fill up on weekends during ski season.
Maihaugen's on-site café serves traditional Norwegian open sandwiches and warm dishes at lunch, and is a convenient stop if you are spending the day at the open-air museum. The café in the Lillehammer Art Museum is also worth knowing about for coffee and light lunch.
During Birkebeiner weekend in March, the town fills and restaurants are booked well in advance — plan ahead or accept the inevitable queue.