You’ve just gone to sleep in your cabin, perhaps after a close encounter with the Midnight Sun or Northern Lights. Around the same time, local fishermen in Sigerfjord, Vesterålen, are setting out to find the catch of the day. The conditions where they are, with the deep, salty, cold Arctic Ocean meeting river estuaries, are perfect for catching the Arctic char.
A few hours later, we serve you that Arctic char at our restaurant on board. Truly fresh. And as the ship sails slowly along the Norwegian coast, you are already closing in on your next treat. Hurtigruten visits 34 ports, giving us the opportunity to get fresh produce from local suppliers, every single day.
After a stop in the Norwegian city of Trondheim, for example, passengers can enjoy an evening dessert of sea buckthorn (a type of berry) and aquavit-flavoured ice cream produced by Gangstad Gårdsysteri dairy. Other items on the menu include cured leg of lamb from Hellesylt, near the picturesque Geirangerfjord, and roast reindeer from Finnmark.
Seafood and more
Food experiences on Hurtigruten aren’t just about our restaurants. Norway's Coastal Kitchen includes activities on board related to food. For example, the wild cloudberries we serve on deck in autumn, which are handpicked and delivered on board by an old lady in Finnmark.
Our chefs create three-course dinners and lavish buffets, based on the season’s best ingredients. Since this is a coastal voyage, seafood often dominates the menu, accompanied with fresh vegetables and delicately flavoured sauces. Each dinner ends with traditional desserts, like homemade cakes, puddings, berries or sorbet. Breakfast and lunch is served buffet style.
All meals are included if you are doing one of the classic Norwegian coastal voyages, and you can even upgrade to the À la Carte menu for a more private and exclusive dining experience on board.