Norway's Coastal Kitchen
Fresh ingredients, sourced where we sail
Photo: Agurtxane Concellon
A love of local food
Over 80% of the ingredients in our onboard restaurants come from more than 50 Norwegian suppliers, delivered to our ships at 15 out of the 34 ports we visit.
Enjoy the likes of melt-in-your-mouth Arctic char from Vesterålen, award-winning cheeses from Aalan farm in Lofoten, and succulent king crab from Troms and Finnmark county.
Photo: Yann Bougaran
Head Chef Øistein Nilsen
Native son of Northern Norway, Øistein spent much of his childhood exploring the great outdoors and appreciating the freshness and flavours of food from the wild.
As Head Chef for Norway’s Coastal Kitchen, he brings his vision of locally sourced cuisine to our iconic ships, while also championing homegrown talent, ingredients, and suppliers.
Photo: Agurtxane Concellon
Sustainable and seasonal
Sourcing our food locally isn’t just about fresh, farm-and-fjord-to-table flavours. It’s also about achieving the lowest footprint possible and making sure there is minimal food waste.
By carefully managing supply and seasonality, we believe cuisine can and should be kind to the planet while still tasting authentic and amazing.
Photo: Agurtxane Concellon
Our onboard restaurants
In general, each of our ships has a main restaurant, a bistro-style eatery, and a fine-dining à la carte restaurant, all true to our food concept of authentic local cuisine.
Dining rooms typically have floor-to-ceiling windows so you can enjoy views of the fjords while you dine, connecting you to the very places where our ingredients are sourced.
Photo: Hurtigruten
Green and gourmet
Our talented onboard chefs give veganism the gourmet treatment, skillfully combining fresh organic ingredients to create nutritious plant-based dishes that don’t compromise on flavour.
Marked in the menu with a vegan symbol, plant-based dishes are integrated into the meal choices in our main restaurant. Enjoy a variety of healthy and delicious options for each lunch and dinner.
Photo: Yann Bougaran
Culinary Ambassadors
We’re cooking up an exciting partnership with two award-winning Head Chefs from the Norwegian coast, Astrid Nässlander and Halvar Ellingsen, to enhance our menus and inspire the next generation of Norway’s Coastal Kitchen chefs.
Working closely with our own Head Chef Øistein Nilsen, these two Culinary Ambassadors will do what they do best: craft locally inspired, sustainably produced, and delicious seasonal dishes, which will be unique to our voyages.
Photo: Agurtxane Concellon
The finest Norwegian produce
We are proud to support over 50 fisheries, farms, bakeries, butchers, and other food businesses up and down the Norwegian coastline.
Some are well known, cherished brands in Norway, decades in the making. Others are family-run farms passed from generation to generation, full of personal history.