Your voyage with us is also about experiencing authentic local cuisine. Our chefs use fresh ingredients sourced from suppliers all along the coast, giving you a true taste of Norway.
From lamb stew and reindeer steak, to more modern fare like vegan cheeseburgers, you’ll also find our menu accommodates both traditional and new tastes. You can look forward to being treated to a range of seasonal Norwegian dishes too. Winter is the main season for seafood like soft flaky skrei, fresh shrimp, and delectable king crab.
Guests sailing with us in autumn will delight in the distinctive flavour of cloudberries in the desserts we serve during this period. These tangy berries are known locally as Highland Gold, a nickname for their colour, rarity, and how they are a source of income for those who pick them.
The awestruck chef
Someone who hears first-hand stories about the places we visit is chef Eirik Larsen. Ten years ago, he left Oslo´s city life and restaurants to become a chef for Hurtigruten. Today, he prepares more than 1,500 meals a day. He is continually impressed by the passion local suppliers have for their products.
‘The story behind the food is part of the culinary experience,’ he says. ‘Imagine sitting in the restaurant eating lamb while we sail past the meadows where the sheep once grazed. During autumn, we serve cloudberries out on deck. A lady in Finnmark handpicks these berries and delivers them to our ships. Experiences don’t get more real than this. To meet the suppliers, hear their stories and to know that all of their produce are of the highest quality fills me with pride and respect.’
There’s more than just lamb and fresh berries on the menu. Calling at 34 ports daily creates opportunities to have fresh ingredients delivered to the boats every day.
At 15 of the ports, fresh seafood, eggs, poultry, dairy products, mustard, syrup, salt, mushrooms, berries, fruits and vegetables are brought directly on board. Local deliveries reduce food miles and optimise the use of port facilities. It’s good for the environment, it inspires the chefs, and it’s good for you.
On board our ships you can choose between different menus - all based on fresh, seasonal ingredients. While you’re relaxing on board or enjoying excursions, local fishermen are out securing the day’s catch, such as Arctic char from the deep, cold waters of Sigerfjord in Vesterålen.
Chef Eirik is confident that the fresh local ingredients they serve enhances the experience of sailing Norway´s coastline:
‘Procuring, preparing and serving fresh, locally produced food is vital to the coastal experience. Our local interaction also generates positive ripple effects and good stories from the communities we visit. Our passengers experience an authenticity few others can offer. They can even buy some of the local products on board the ship. That way they get to savour their Norwegian coastal experience a little longer,’ chef Larsen says smiling.
Choose from a wide selection of innovative dishes based on high quality, local produce that each have a story to tell. Enjoy everything from ultra-fresh seafood to sustainably cultivated root vegetables and free-range reindeer meat, along with excellent cheeses from selected small-scale producers. We recommend topping off your meal with tempting Scandinavian desserts, inspired by the two extremities of Arctic light - the Midnight Sun and Polar Night.
Breakfast An extensive breakfast buffet including hot dishes, cold cuts, fish, homemade smoothies, energy shots, yoghurt, granolas and fruit jams. Fresh bread, fruit, local cheeses and chef stations such as pancakes or salmon carving. Coffee/tea/juice/water included.
Lunch Traditional husmannskost (traditional rustic dishes) from the region. Every day, a choice of one meat, one fish and one vegetarian main dish is served along with fresh bread and local cheese and a wide selection of salads, vegetables, cold cuts, salmon, herring and other seafood. Homemade desserts and cakes are also available. Coffee/tea/water included.
Dinner Enjoy the best of Norwegian farm-to-table dining with three-course dinners or buffets. The menu varies over an 11-day cycle, with a selection meat, fish or vegan dishes. Water included. Wine packages, local beverages and alcohol-free alternatives available.
Photo: Agurtxane Concellon
Multe (on refurbished vessels only)
Indulge yourself with freshly baked cakes and pastries, smørbrød (open sandwiches with generous amounts of topping), smoothies, yoghurt with granola, a large assortment of local ice cream with homemade toppings, premium coffee (espresso, latte, macchiato, americano), hot chocolate, organic herbal tea and regular tea, soft drinks and premium juice.
Green and vegan
We are as passionate as you are about eating healthily and sustainably, without sacrificing flavour. For those vegetarians and vegans among you, our chefs have got you covered with a three-course plant-based meal that changes each day of your voyage.
These menus have been crafted by skilled chefs in a way that will entice even the staunchest meat lovers over to the green side. Expect gourmet dishes like borlotti bean casserole, vegan pancakes, oven-baked pears, beetroot à la Bourguignon, strawberry sorbet, and vegan chocolate mousse.
Many of our ingredients are delivered to our ship at half the ports we visit. Organic cheeses, Norwegian bread, vegetables, berries, juices, shellfish, ice cream, and many others come from some 40 sustainable suppliers and eco-farms found all along the coast.
Not only does the minimal transport mean fresher ingredients for your dishes, it also cuts down on the energy and emissions involved in refrigerating them. With local food sourcing, your taste buds win, and so does the environment.
Our Norway’s Coastal Kitchen concept has another benefit; supporting local, home-grown businesses. Some of our food suppliers here have existed for centuries and are well known, cherished brands in Norway. Others are family-run farms passed from generation to generation, full of personal history.
We also give a helping hand to new ventures and start-ups, such as young entrepreneurs who use shoots, peas, and beans to make tasty meat alternatives. In fact, 80% of our ingredients and food originate on the Norwegian coast. Whatever their particular food speciality, background, or heritage, our focus is on quality and sustainable practices.
By trading with food suppliers on the coast, we help to secure vital jobs. The benefits of this in turn emanate out to individual families, to remote communities, and up to the local economy as a whole. Every jar of jam, each bottle of beer, and each piece of fresh fish represent a livelihood that keeps the Norwegian coast going.
A culinary connection
Sourcing our ingredients locally is also another way that you can enhance your experience of the Norwegian coast. Learn about regional specialities, how ingredients connect to local industry and agriculture, and listen to the intimate stories of suppliers on optional excursions.
On board, enjoy freshly caught Arctic char from Sigerfjord in Vesterålen, award-winning cheeses from Aalan farm in Lofoten, and succulent king crab from Troms and Finnmark county. As you do so while sailing the area where these delicacies come from, you’ll have a deeper appreciation for just how bountiful the ‘pantry’ of the Norwegian coast is.
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