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Delight your taste buds on a Hurtigruten voyage

Hurtigruten’s voyage along the Norwegian coast not only offers a whole host of incredible experiences and wondrous scenery, but is also a culinary journey.

The on-board menus offer authentic Norwegian cuisine, which reflect both the seasons and the local specialities and cuisine of the regions past which the ship is sailing.

Delicacies are sourced from local small-scale producers and suppliers and seasonal raw foods are brought fresh onto the ship each day. In fact, more than 80% of the produce taken on board is procured directly from indigenous and local producers. Being a coastal voyage, seafood often dominates the menu.

 

One of the highlights for many of those on-board is the ‘seafood buffet’ which includes a smorgasbord of locally caught fish and shellfish, including the infamous King Crab. These creatures which can weigh up to 8 kilos are exported around the world, but nothing beats tucking in just a few hours after it has been caught in the surrounding waters. Join the King Crab safari excursion and you can even catch your own, before it is cooked for your lunch.

Bookings can be made on tel  0203 411 8114.

Book a voyage online

Hurtigruten Coastal Kitchen
Credits
Hurtigruten Coastal Kitchen.
Photo: Knut Jennsen

Credits
Hurtigruten Coastal Kitchen.
Photo: Knut Jennsen
Hurtigruten
Credits
Hurtigruten.
Photo: T_I_Bergsmo

Credits
Hurtigruten.
Photo: T_I_Bergsmo

Sample Autumn menu

  • Creamed carrot soup with crispy cured ham
  • Baked Arctic Char from Sigerfjord served with pickled vegetables baked beetrots and “Gulløye” potatoes from Tromsø
  • Cloudberries from Northern Norway, served with sour cream

Bon Appétit, or as the Norwegians say God Appetitt!

Special occasions

If you are celebrating a special occasion while on-board, or simply want to treat yourself to a special meal, then Hurtigruten’s a la carte menu offers mouth-watering alternatives in a more exclusive restaurant.

One of the chef’s favourite starters is the scallops. They are hand-picked by divers and delivered while they are still alive by a local lady who lives on the coast of Helgeland. The chef then cooks them with a cauliflower cream and locally made chorizo.

More inspiration for your Hurtigruten holiday