On a voyage with Hurtigruten travelers won't just be able to see the Norwegian coast; they will be able to taste it too.
The country is currently experiencing an exciting food renaissance and chefs and restrateurs are taking Norwegian cuisine to new heights, rediscovering, celebrating, and reinventing their cooking traditions.
Hurtigruten works with 50 local farms, bakeries, and producers from across Norway to stock their onboard restaurants with delicious cod from Vesterålen, award-winning cheeses from Lofoten, and quality craft beer from Bergen.
Onboard, guests can enjoy authentic cuisine in a variety of venues. Every ship in Hurtigruten’s fleet has a main restaurant, a bistro-style eatery, and a fine-dining à la carte restaurant, and each of the onboard restaurants is named after an aspect of the Norwegian coast.
When it comes to Signature Voyages on the MS Trollfjord, guests have even more opportunities for exciting local dishes that bring together the past, present and future of Norwegian cuisine. Guests can enjoy special dining experiences such as dry-aged beef served by a chef with a story about the meat’s provenance, drink beer made from water sourced in Trollfjord, and learn all about the distinctly Nordic spirit aquavit.
For Hurtigruten, sourcing food locally isn’t just about fresh, farm-and-fjord-to-table flavors. It’s also about achieving the lowest footprint possible and making sure there is minimal food waste.
By carefully managing supply and seasonality, they believe cuisine can and should be kind to the planet while still tasting authentic and amazing.
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