Norway’s Coastal Kitchen
Fresh ingredients, sourced where we sail
Fresh ingredients, sourced where we sail
On a voyage with us you won’t just see the Norwegian coast; you’ll taste it too. As we sail its length, we pick from its pantry, sourcing the finest homegrown produce from the ports we visit.
We are proud to support 50 local farms, bakeries, and producers from across Norway. In our onboard restaurants, enjoy the likes of melt-in-your-mouth cod from Vesterålen, award-winning cheeses from Lofoten, and quality craft beer from Bergen.
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.
Native son of Northern Norway, Øistein spent much of his childhood exploring the great outdoors and appreciating the fresh flavors 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.
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 cruises.
Sourcing our food locally isn’t just about fresh, farm-and-fjord-to-table flavors. It’s also about leaving the smallest possible footprint and making sure there is minimal food waste.
By carefully managing supply and seasonal produce, we believe cuisine can and should be kind to the planet while still tasting authentic and delicious.