On a spring expedition with Hurtigruten, the key word is variation!
Traveling the 2,400 km between Bergen and Kirkenes in spring is an awesome experience. The contrast between southern and northern Norway is huge. From Bergen to Trondheim you will sail through a lush and green landscape in blossom in close to summer temperatures. Further north in the Arctic region, winter struggles to maintain its grip. As you cross the Arctic Circle sailing towards the North Cape and Finnmark – it is usually full winter, and from mid May the midnight sun offers 24 hours of daylight, even if the temperature and weather is more like winter. It is just like experiencing three seasons in one journey.
Summer and winter excursions at the same time
Whether you choose our 6, 7, 11 or 12-days classic spring cruise, you can participate in a wide range of adventures. Experience winter excursions like dog sledging, King Crab expeditions and snow mobiling in the north, fishing in Lofoten, bird watching and RIB adventures further south. You will notice that every new day brings a marked increase in both daylight hours and the greenery as you sail along the ever-changing landscape.
A time for celebration
The return of the warmth and daylight is like an infusion of vitamins, kick-starting life along the Norwegian coast. The migratory birds return, meaning the coast is teeming with life. Spring is a time of celebration and May witnesses the festivities of Norwegian National Day (17 May), when the coastal communities become a blaze of colour and tradition. We also visit the beautiful Lyngenfjord, with its majestic mountain backdrop and unique nature.
The taste of spring
Our on board dining reflects the true character of the coastline, adding to a memorable and distinctive travel experience. Enjoy fresh Arctic char from local suppliers delivered to the ship just a few hours before dinner. Other tempting spring delicacies might be cod, mussel soup, chicken leg confit and rosé-flavoured strawberry dessert. On deck you can participate in cod tongue cutting and taste fresh prawns from local fishermen when we sail into the Lyngenfjord.