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  • One of our chefs with the majestic king crab on deck
    1/5 One of our chefs with the majestic king crab Photo: Agurtxane Concellon Photo
  • A fishing boat next to MS Finnmarken in Lofoten
    2/5 A fishing boat next to MS Finnmarken in Lofoten Photo
  • We source our food locally, whether it's from sea or land. Our Norway's Coastal Kitchen also comes with a separate vegan menu.
    3/5 We source our food locally, whether it's from sea or land. Our Norway's Coastal Kitchen also comes with a separate vegan menu. Photo
  • A man standing on top of a cutting board
  • Local cod from Norway's Coastal Kitchen on board Hurtigruten
    5/5 Enjoy local food from Norway's Coastal Kitchen. Our menu changes every day, with specialties from the area we sail in. Photo

Norway's Coastal Kitchen: A trip through the world’s finest pantry

A voyage along Norway’s coastline is more than just a cruise through fantastic nature. It’s also a culinary journey – one that’s not only delicious but sustainable too. Hurtigruten puts great emphasis on procuring and preparing locally farmed food. We work with local suppliers along the entire coast to bring you the freshest, tastiest ingredients possible.

Behind each local product we serve, there’s an interesting story about life along Norway’s coastline. The local purveyors are not just passionate about delivering the freshest, most high quality produce possible, they also share their knowledge and insights to their daily lives at the places we visit. We call our galley ‘Norway’s coastal kitchen’ because the food we serve comes from the freshest, most delicious produce found on the Norwegian coast.

Between Bergen and Kirkenes, you can taste lamb from Geiranger, king crab from the Barents Sea, cheese and cod from Lofoten, reindeer from Finnmark and apples from Hardanger. Nature’s pantry is filled to the brim with delicacies.

We have also had our very own vegan menu since February 2017. 

Scroll down to see a list of all restaurants on board.

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.

  • A man holding a fish
  • A bridge over a body of water with a mountain in the background
  • A boat sitting on top of a building
  • A couple of people that are posing for a photo

Never fresher

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.

Food blogger Anders Husa on the menu on board:

It is the artful combination of tastes and contrasting textures that make these dishes so delicious and exciting. Also, when you know that the animals had good lives, the food tastes even better! Read more

  • Cheese from Aalan farm
  • Pickled vegetables
  • Salmon, a favourite among our passengers on board
  • Fresh salt from the Norwegian coast
  • Hamburger with blue cheese
  • Photo: Agurtxane Concellon

Restaurants on board

Kysten/Á la Carte Restaurant

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.

  • Exquisite food and even better views from the restaurant
  • Treat yourself to an à la carte meal on board
  • À la carte
  • Photo:

Torget/Main Restaurant

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.   

  • Norway's Coastal Kitchen
  • Dinners vary between set courses and buffet
  • A person sitting at a table with a plate of food
  • Torget restaurant
  • 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. 

  • Classic Norwegian waffles
  • Multe Bakery - straight from the oven
  • Local ice cream from Lofoten
  • Relaxed atmosphere in Multe Bakery
  • Photo:

Brygga Bistro/Café

Serving traditional husmannskost, soup of the day, fresh salads, wraps and sandwiches. Enjoy bistro dishes such as Hurtigruten’s signature burger and famous shrimp sandwich, sirloin steak, grilled salmon, locally-inspired pizza, desserts and sweet cakes. Juice, yoghurt with topping, soft drinks, local beverages and wine are also available. 

Explorer Bar/Panorama Bar

Serving premium local and international beverages, premium coffee (espresso, latte, macchiato, americano) tea and hot chocolate. Snack platters available. On refurbished vessels, grilled paninis are also available. 

Read more about the food on board:

  • Vegan menu
  • Á la Carte Restaurant
  • See video of food blogger Anders Husa reviewing the food on board

Related cruises

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    The Classic Roundtrip Voyage

    • New Season
    • Discover our entire original coastal route with 34 ports of call, sailing past more than 100 fjords and 1,000 mountains
    • Cross the Arctic Circle and hunt the Northern Lights in winter, or enjoy 24 hours of daylight under the Midnight Sun in summer
    • Spring and Autumn voyages showcase the brilliant colours, magical light and fascinating culture of Arctic Norway
    • Wide choice of optional excursions and onboard Hurtigruten Guides who lead included activities and interpret the cultural and natural treasures on your voyage
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    Classic Voyage South

    • New Season
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    • Explore the beautiful and exciting Norwegian coastline
    • Search for the Northern Lights in winter, and the Midnight Sun in summer
    • Join exciting sea and land-based activities
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    Classic Voyage North

    • New Season
    • Discover countless fjords, mountains, islands and waterfalls
    • Cross the Arctic Circle to hunt the Northern Lights in winter, and enjoy around the clock daylight under the Midnight Sun in summer
    • Enjoy adventurous and exciting land and sea excursions
    • Learn from our Hurtigruten Guides as they lead lectures and activities both at sea and on shore
    Price from
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Further reading

  • À la Carte Menu
  • Vegan on a cruise? Hurtigruten goes vegan!

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