Our partners in produce

The owners of this Bergen-based brewery take pride in making quality craft beer.

Tove and Knut Åland provide us with fresh feta and award-winning goat’s cheese.

The hens of Mikal Nordheim produce several million eggs every year at their farm.

Anika Perisic makes a delicious rosé wine from locally sourced ingredients.

Home of Mimi Mustard Sauce, based on grandma’s recipe from the 1950s.

Top-quality, authentic gelato made with real ingredients and traditional Italian techniques.

The world’s northernmost spirit distillery infuses water from ancient arctic glaciers.

Founded by six friends, this brewery puts Bodø on the map for great craft beer.

This family business has made klippfisk (dried, salted cod) of exquisite quality for 90 years.

Producers of unique plant-based food and meat alternatives using Nordic beans and peas.

Delicious, award-winning cheese and ice cream from the Trøndelag region.

Fresh, sour Nyr cheese is made from happy cows at this 17th century, family-run eco-farm.

First-class, freshly caught fish from the Northern Norway fishing fleet.

High-quality, local apples are the key ingredient in this family-run juice and cider factory.

Home of the Golden Aquavit made entirely from Norwegian ingredients and local flora.

Kinn focuses on traditional techniques with its motto ‘We do it the old way’.

This family-run company has supplied herring with pride for four generations since 1866.

Founded by two best friends committed to introducing seaweed into the Nordic diet.

Traditional German beermaking with locally sourced malt, hops, and spices.

Dating to 1877, Mack is also reputed to be the northernmost brewery in the world.

This small, family business makes jam from cloudberries, and honey from Arctic flora.

This award-winning meat and sausage factory was founded by the Aune family in 1903.

The world’s first Arctic whisky distillery crafting gin and single-malt whisky.

This business has been producing hand-peeled shrimps since 1972.

This supplier catches and delivers live king crabs to restaurants around the world.

Jam maker who uses local rhubarb, cloudberries, crowberries, blueberries, and cranberries.

Delivering freshly baked, sweet, delicate flatbread called skjenning to our ships.

Scallops and sea urchins handpicked by divers and crabs caught by local fishermen.

One of Norway’s largest suppliers of Arctic char whether fresh or smoked.

Atle Tærum’s plum and elderflower eiswein is also stocked by Michelin-starred restaurants.

A family-run farm dating to 1303 making award-winning blue mould cheeses.

A family-run farm that grows winter oysters, king oysters, and shiitake mushrooms.