Norway's extensive coastline is not only stunningly beautiful: it's also extremely tasty! Enjoy the flavours of Norway and our culinary traditions, based on the freshest ingredients from local producers, on a cruise with the Hurtigruten Coastal Express.
A culinary journey along
the Norwegian coast
Are you a foodie who also loves to go on a cruise?
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 enjoy flavours from 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 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.
Hurtigruten isn't just a comfortable mode of transport – it's also a culinary voyage. Enjoy tender seafood, delicious meats, local cheeses, fresh juices, and more. Embark on a feast for the senses as you pass by thousands of islands stretching along the Norwegian coast.
Supporting the locals
"When you really delve into the different regions and cultures along the coast, you discover that Norwegian food traditions are so much more than just lapskaus and fårikål", explains Øistein Nilsen, Culinary Director for Hurtigruten, referring to traditional stew and lamb in a cabbage, respectively.
Norway's Coastal Kitchen has been Hurtigruten's culinary concept for over a decade now. 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 bountiful and varied buffets and 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.
You can pair your meal with Safteriet's natural and organic juices made from the freshest 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. The goal is for 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 see what the different culinary regions have to offer!
West coast delicacies
Although we've only just set sail from Bergen, our 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 traditional dish prinsefisk takes your fancy? It's native to Bergen and consists of cod, prawns, and vegetables covered in a creamy, velvety sauce.
"I'm a huge fan of the sea and everything that comes from it. We're very fortunate, since we are sailing above 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.
On the 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, 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 number of sheep in the country and you can try the traditional dish smalahove, delivered from Voss. The dish consists of a sheep's head served directly on your plate. If that sounds a bit daunting to you, have no fear, as it can be served off the bone, too.
"We also offer local food presentations throughout the trip, where people can try something new and learn more about where the dishes come from. For example, you can try fenalår (cured meat made from salted and dried leg of lamb) from Hellesylt," explains Eline Y. Bjørndal, a culinary apprentice aboard the MS Polarlys.
Let’s venture further up the coast!
Bundle up and let the fresh sea air awaken your appetite, as we head 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.
A European Region of Gastronomy
On day two, you can admire the landscapes from the top deck as you glide towards the Trøndelag region. It's a great place to indulge, since the area 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," enthuses Nilsen.
The brisk sea temperatures and clear water around the thousands of islands and skerries along the coast 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 known for its abundance of delicious scallops, salmon and crabs, which are shipped to some of the best restaurants in the world.
All the meat served on board Hurtigruten comes from the Trøndelag area and is delivered by local supplier Grilstad. Many of the dairy products served 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: Tjukkmjølkpudding from Røros? Tjukkmjølk is a cultured milk drink that the ship's chefs turn into a smooth pudding, topped with raspberry jam and hazelnuts, not unlike panna cotta.
Hungry for more? You can always buy freshly baked goods from the ship's bakery!
We also recommend making the most of Hurtigruten's call in Trondheim by discovering the specialties in our foodie guide to Trondheim and Trøndelag.
It's time to enter untamed landscapes, where dramatic mountains meet picturesque fjords.
Northern Norway is the country's largest region, with its own rich Arctic food culture.
Have you got anything on your line? The waters here are teeming with fish, and dinner is just a bite away. You would be hard pressed to find fresher seafood than this.
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 of year, making it even more special and exclusive," explains head chef on Hurtigruten's MS Polarlys, 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 nudge from your fork.
And look out for the enormous wooden racks brimming with stockfish made of skrei, left to be seasoned by the elements along the coast. You can sometimes even smell their sharp, salty scent before you see them. You can also try some aboard.
Another standout on the menu is Arctic char, delivered fresh from Sigerfjord. This mild, light pink fish is both Norway's oldest freshwater species, 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 prawns from Lyngen (sourced from one of Norway's oldest suppliers).
You can even go on a king crab safari in Kirkenes!
Far beneath the surface, you'll find plenty of peculiar looking creatures on the seabed. 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 only exists during its growth period. That's why Hurtigruten operates a seaweed farm in Lyngen, where it harvests seaweed when it's ready and continually plants new shoots.
Sample some 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," says Hurtigruten's chef 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 not only famous for its fish but also for its prized Lofotlam sheep, which also hold a prestigious PGI status. The sheep 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. Many 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 is 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," she says.
If you have a craving for something sweet, you'll be pleased to learn that the berries from this region pack a punch of flavour. Blueberries, cloudberries, currants and raspberries can all be found in the wild (luckily, they're also available on the menu!). You can even enjoy ice cream from Arkt-Is in Lofoten.
If you feel like extending your stay for a true foodie adventure in Lofoten, let 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 view.
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
Serious about sustainability
"Local food is something I've always cared about, and I think it's very important to support local farmers and local fishermen. You should contribute where you can when you're fortunate enough to work with food," says Hurtigruten's chef Kristoffersen.
When Norwegian produce is in season during spring, summer and autumn, almost 80 percent of what they serve on board has been grown in the country.
All the dairy products on Hurtigruten, including 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 with which we're surrounded," says Nilsen.
Hurtigruten spent about NOK 50 million on food and drink from local suppliers in 2024. Value creation within smaller communities is one of its main goals, as it gives smaller companies the chance to grow, innovate and hire more people.
Slashing food waste
"We've put a lot of effort into reducing food waste. 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," says Nilsen.
"There are also other initiatives in place to reduce food waste, such as a collaboration with Mydland in Tromsø. Mydland partners with several goat farms and provide us with the buckling, which would otherwise be discarded," says Nilsen.
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 in 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 Norway's coastline and
taste culinary history on the way!
Experience the Norwegian coast
Plan your next adventure with Hurtigruten.
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