A culinary journey along
the Norwegian coast
Are you a foodie who also loves to go cruising?
Hop aboard Norway's coastal express, Hurtigruten, for a gastronomic adventure along one of the world's most beautiful coastlines!
“We don't just want to show our guests around Norway, we want them to taste every single place they visit.”
Øistein Nilsen, Culinary Director, Hurtigruten
The seafood is exceptional, and the rugged landscapes also affect the flavour of meats like lamb and reindeer, as the animals are free to roam and find their food in nature.
Norway's extensive coastline is not only stunningly beautiful, but also extremely tasty! Enjoy the flavours of Norway and our culinary traditions on a cruise with Hurtigruten coastal express, based on the freshest ingredients from local producers.
Norway's Coastal Kitchen
"I'm really excited about the food and the stunning views. There's so much here that I've never seen or tasted before, and it's absolutely lovely", says Carol from England, who has returned for her second cruise with Hurtigruten, known as Norway's coastal express, running between Bergen and Kirkenes.
Because Hurtigruten isn't just a mode of comfortable transport, but also a culinary voyage. Enjoy tender seafood, earthy meats, tangy cheeses, refreshing juices, and embark on a feast for the senses as you pass by thousands of islands stretching along the Norwegian shores.
Supporting the locals
"Norwegian food traditions are so much more than just lapskaus and fårikål when you really delve into the different regions and cultures along the coast", explains Øistein Nilsen, Culinary Director for Hurtigruten.
Norway's Coastal Kitchen has been a concept on Hurtigruten for over a decade. It gives guests a real Norwegian food experience and highlights the wonderful delicacies Norway has to offer, from the art of preserving, curing and drying to dishes infused with the freshness of the sea.
"Local food, authentic recipes, storytelling and community development are vital parts of the concept," says Nilsen.
You can indulge in plentiful and varied buffets or enjoy freshly-baked goods from the ship's bakery for lunch, and choose between a set three-course dinner or fine dining in the evening.
Complement these meals with Safteriet's natural and organic juices made from luscious Norwegian fruit and berries. Or how about some innovative non-alcoholic drinks from the Norwegian brand NOLO Nordic?
Over 60 percent of the beverages aboard Hurtigruten are made locally in Norway, and they want every drink to be connected to a place, a story and the people who created it.
Join us on a flavourful journey from Bergen to Kirkenes and get a glimpse of what the different culinary regions have to offer.
Delicacies from the western coast
Although we've only just set sail from Bergen, the culinary journey has already begun. It's time to taste the delights of the west coast.
Savour a classic and comforting Norwegian fish soup as the ship glides through the Norwegian fjords, or perhaps the historic dish prinsefisk will take your fancy? It's native to Bergen and consists of cod, shrimp, and vegetables covered in a creamy, velvety sauce.
"I'm a huge fan of the sea and everything that comes from it, and we're very fortunate, as we sail over the world's best food source when it comes to seafood," says Nilsen.
Hurtigruten exclusively serves fish, shellfish, and mollusks that are produced, harvested, or caught in Norway.
Next morning, we cruise into the stunning and colourful Art Nouveau town of Ålesund, with its backdrop of towering mountains. Enjoy the contrasting flavours of intense saltiness and natural sweetness from the local specialty, clipfish, which is dried and well-salted fish, usually made from cod.
You can also indulge in a Sterling Halibut dish (find the recipe here). Many Norwegians consider this succulent and meaty fish to be rather exclusive and serve it on special occasions.
Above the surface, the shoreline is dotted with local farms that contribute fresh meat and produce.
Western Norway has the highest amount of sheep in the country and you can try the very traditional dish smalahove, delivered from Voss. It is a sheep's head, but if that sounds a bit daunting to you, have no fear, as it can be served off the bone.
"We also have local food demonstrations throughout the trip, where people can try something new and learn more about where it comes from. For example fenalår (cured meat made from a salted and dried leg of lamb) from Hellesylt," explains Eline Y. Bjørndal, a culinary apprentice on the MS Polarlys ship.
Let’s venture further up the coast!
Wrap up well and let the fresh sea air awaken your appetite, as we are heading to...
...a real foodie heaven, also known as the Trøndelag region!
The mild, damp coastal climate, the crisp mountain air, and the dry plains all contribute to the creation of extraordinary food.
European Region of Gastronomy
On day two, you can admire the landscapes from the top deck as you glide towards the Trøndelag region. If you need another excuse to indulge, just know that this region was named European Region of Gastronomy 2022, thanks to the quality of its food.
Imagine digging into a loaded plate of buttery and slightly sweet shellfish that just melts in your mouth. Pure and simple flavours, where the ingredients take centre stage.
"No one has better langoustine and scallops than Norway. The shellfish are honestly so good on their own that you don't need to mask them with a bunch of different flavours," exclaims Nilsen.
The brisk sea temperatures and clear water around the thousands of islands and skerries create the perfect environment for seafood to thrive.
On the way to the historic and charming city of Trondheim, you'll cruise past the island region of Hitra and Frøya, which is especially known for its abundance of delicious scallops, salmon and crabs. They are even shipped to some of the best restaurants in the world.
All the meat served on board Hurtigruten also comes from the Trøndelag area and it's delivered by Grilstad. A lot of the dairy products on the ship can also be traced back to this part of Norway, from award-winning local dairy farms like Rørosmeieriet and Gangstad Gårdsysteri.
If you have a sweet tooth, you can give ice-cream with skjenning a go. Skjenning is a flatbread made at Røra Bakery. It's coated in milk and sugar before frying, and the caramelised leftovers on the pan are added to the ice-cream to sweeten it.
Or how about another local specialty on the menu, called Tjukkmjølkpudding from Røros? Tjukkmjølk is a cultured milk drink and the ship's chefs turn it into a smooth pudding, topped with raspberry jam and hazelnuts, not unlike a panna cotta.
Hungry for more? You can always buy freshly baked goods from the ship´s bakery!
We also recommend to make the most of the Hurtigruten stop in Trondheim by discovering the specialties in our foodie guide to Trondheim and Trøndelag.
I's time to enter untamed landscapes, where dramatic mountains meet picturesque fjords.
Northern Norway is the country's largest region, with its own rich and Arctic food culture.
Got anything on the line? The waters here are teeming with fish, and dinner is just one bite away. Fresher seafood is hard to find.
Arctic flavours
Sail into the region where a unique fish spawns between January and April.
"My favourite Norwegian ingredient is skrei (Atlantic cod). It's an absolutely fantastic fish and it's pretty cool that it's only available at a certain time each year, making it even more special and exclusive," explains the head chef on Hurtigruten's MS Polarlys ship, Frank Kristoffersen, who also happens to be a northerner.
Don't miss the opportunity to taste this delicate white fish, which flakes perfectly with a gentle push from your fork.
And look out for enormous wooden racks brimming with stockfish made of skrei, left to be seasoned by the elements. You may even smell their sharp, salty scent before you see them. You can also try it aboard.
Another standout on the menu is Arctic char, delivered fresh from Sigerfjord. This mild and lightly pink fish is both Norway's oldest freshwater fish, and the fish that lives the farthest north on Earth.
Other specialties include the majestic king crab from Finnmark, which you can view up close in a tank aboard Hurtigruten and shrimp from Lyngen (sourced from one of Norway's oldest shrimp suppliers).
You can even go on a king crab safari in Kirkenes!
Far beneath the surface on the seabed, you'll find plenty of peculiar looking creatures. The sea urchin, with its distinctively spiky appearance, is expertly transformed by Hurtigruten into a dish unlike anything you’ve ever tasted.
"Ecofang in Tromsø provide us with sea urchins and we aim to use as many as possible, as they pose a significant problem along the coast," explains Nilsen.
Overfishing in the 1960s led to the depletion of wolffish, whose primary food source is sea urchins. As a result, sea urchins overran the coastline, consuming all the seaweed and kelp—vital elements for biodiversity and carbon storage.
The forest of kelp and seaweed beneath the surface is actually 60 percent more efficient at storing carbon than forests on land. However, this efficiency is only during its growth period. That's why Hurtigruten operates a seaweed farm in Lyngen, where they harvest seaweed when it's ready and continue to plant new shoots.
Experience it on the ship through the fine dining menu at Kysten and products from Lofoten Seaweed.
"There should be an element of seaweed in every dish at Kysten, so that you get a taste of the sea while you're out sailing," informs Kristoffersen.
But if you prefer meat, fear not, as there are plenty of Arctic delights for you to enjoy too!
The Lofoten region in the north is famous not only for its fish but for its prized Lofotlam sheep, which also hold a prestigious PGI status. They live a happy and free life by the sea, grazing on grass enriched with the natural salt from the fresh sea air.
Another must try for meat lovers is reindeer meat. Several Sami people in this area make a living from Reindeer husbandry and you might even catch a glimpse of this while on deck. The meat has a complex, gamey flavour and it's a great source of omega-3 and omega-6 fatty acids.
Máret Rávdná Buljo is bringing Sami food culture to the forefront as one of Hurtigruten's culinary ambassadors.
"Through food, I aim to express our respect for nature and animals, and to demonstrate how our culture maintains a spiritual and profound connection to the food we eat. It’s about more than just flavours – it’s about soul, heritage, and belonging."
If you have a craving for something sweet, the berries from this region pack a punch of flavour. Blueberries, cloudberries, currants and raspberries can all be found in the wild, but luckily they're also available on the menu. You can even enjoy some ice-cream from Arkt-Is in Lofoten.
If you feel like extending your stay for a true foodie adventure in Lofoten, let the local culinary star, Mymint, guide the way!
In between all the meals, you can find a cosy spot to enjoy a blissful moment of stillness and take in the views.
Hurtigruten wants to give guests the trip of a lifetime, while also taking its environmental responsibility very seriously.
“Storytelling is very important to us. If we can't convey to the guests where the dishes they're eating have come from, then it loses its significance.”
Øistein Nilsen, Culinary Director, Hurtigruten
Sustainable efforts
"Local food is something I've always cared about, and I think it's very important to support the local farmer and the local fisherman. You should contribute where you can when you're fortunate enough to work with food," explains Kristoffersen.
When Norwegian farming produce is in season during spring, summer and autumn, almost 80 percent of what they serve on board has been grown within the country.
All the dairy products on Hurtigruten, such as award winning cheeses from Tingvollost and Gangstad Gårdsysteri, are from local Norwegian suppliers.
"We could easily import cheaper products, but we're willing to invest more to support economic growth in local communities, and open people's eyes to the outstanding food we're surrounded by," says Nilsen.
Hurtigruten spent about 50 million Norwegian kroner on food and drink from local suppliers in 2024. Value creation within smaller communites is one of their main goals, as it gives smaller companies the chance to grow, innovate and hire more people.
Reducing food waste
"We've put a lot of effort into reducing food waste and in the last five years we've gone from 290 grams per person to about 66 grams. That could be about 1 1/2 potatoes per guest, which is pretty impressive when they have three meals a day on the ship," explains Nilsen.
There are also other initiatives in place, such as a collaboration with Mydland in Tromsø to reduce food waste. They partner with several goat farms and provide us with the bucklings, which would otherwise be discarded.
There's also a zero food waste project with Myklevik farm in Stamsund in Lofoten.
All the food waste from the guests is given to the farm, where they turn it into compost that they use on their soil. The vegetables and herbs that are grown in that soil are then bought by Hurtigruten.
"It goes from table to compost and back to the table again. It's a perfect example of a circular economy," says Nilsen.
What are you waiting for?
Cruise along Norway's coastline and
taste culinary history on the way!
Experience the Norwegian coast
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