Seven reasons Hurtigruten cruises belong on foodies’ radar

Discover Hurtigruten

Hurtigruten isn’t your typical cruise line. It’s been sailing the Norwegian coast since 1893, delivering cargo, post and passengers to remote communities. Over 130 years, it’s become a national icon for generations of Norwegians and remains an important mode of transport for locals.

But beyond that, it’s also become an unfiltered, authentic way for guests from around the world to explore Norway, guided by the people who know it best.

What you can expect from a Hurtigruten voyage is an immersive, nature-focused exploration of Norway’s rugged coastline on small ships that allow you to reach smaller ports that bigger cruise lines can’t get to. These are journeys that give you the chance to experience local culture, as well as a front-row seat to some of the world’s most stunning scenery.

When you’re not marvelling at the beauty of the fjords or the Northern Lights, you can enjoy ships with a relaxed atmosphere, including cabins and suites designed with understated Scandinavian comfort. They have a calm, home-away-from-home character, ideal for recharging and reflecting.

On board, you'll also find restaurants serving Hurtigruten’s much-talked-about cuisine. The line was named ‘Best for Cuisine’ at the 2025 Wave Awards in recognition of the calibre of its food.

At the heart of it is Norway’s Coastal Kitchen: a concept that emphasises fresh ingredients, sourced where Hurtigruten sails.

Without further ado, here are seven reasons Hurtigruten earns its place on food lovers’ wish lists.

1. Cuisine that brings you closer

A voyage with Hurtigruten isn't just about seeing the Norwegian coast; it's about experiencing the flavours of Norway, too. Because of the small size of the ships, onboard chefs are catering for far fewer guests than on a mega vessel, and as a result, they have the freedom to source ingredients from local producers, many of whom operate on a smaller scale.

Here are just a few of the over 70 local suppliers that Hurtigruten supports:

Aalan Farm Cheesemaker: An award-winning eco-farm in the Arctic county of Nordland, producing goat’s cheese and feta. You can book an optional excursion here from the port of Stamsund.

Molta Farm: On an island just south of North Cape, Siss Heidi Hansen creates cloudberry honey, jam and dandelion syrup.

Lofoten Seaweed: A female-led business founded by two best friends committed to introducing hand-harvested seaweed into the Nordic diet.

Bottarga Borealis: A company that provides the finest cod roe to more than 20 Michelin restaurants.

Mack Brewery: Dating to 1877 and reputed to be the northernmost brewery in the world.

2. Eating the seasons

Given that Hurtigruten works so closely with Norway’s natural larder, it should be no surprise its kitchens are in step with the seasons. Here’s what that looks like across the year:

Spring: This is a good time for fresh mussels and shrimp from Norway’s fjords. It’s also the end of the season for skrei: a large migrating cod that has particularly firm and tender flesh. Many Norwegians and guests will also indulge in their first utepils, or ‘outdoor beer’, of the year.

Summer: For seafood lovers, shrimp, crab and Arctic char are summer staples. Berries are also at their sweetest, with wild blueberries, lingonberries and cloudberries ripened under the midnight sun served with cream or baked into desserts. When sailing into Trollfjord, you may also see trollsoup on the menu.

Autumn: This is peak harvest time, which means it’s a top foodie season. You can find excellent seafood such as crab and lobster, as well as game, dairy products, foraged mushrooms and seasonal vegetables.

Winter: The cold weather means hearty, comforting food is in order, with warming dishes like lamb and beef stews, reindeer with root vegetables and fiskesuppe (fish soup). Around Christmas, classics include ribbe (roast pork belly), gløgg and cardamom-spiced treats.

3. Chefs worth their salt

At the helm of Norway’s Coastal Kitchen concept is Head Chef Øistein Nilsen, responsible for ensuring that the line’s menus and ingredients align with its ethos. For him, that means showcasing wild-to-table dining that communicates a distinct sense of place.

His love for fresh, homegrown and foraged ingredients can be traced back to his childhood in Northern Norway.

“Nature on the coast is truly spectacular, and the produce is of the highest quality. I learnt early on how to appreciate food from the wilderness,” Øistein explains.

He also collaborates with Hurtigruten’s Culinary Ambassadors, who bring specialist knowledge of local ingredients and their own individual brand of culinary flair to menus. Notable examples include Astrid Nässlander, known for her nose-to-tail approach to food, and Halvar Ellingsen, who designed a series of seasonal dishes for Hurtigruten.

4. Authentic Sámi flavours

In 2025, Hurtigruten debuted a new menu from its latest Culinary Ambassador, celebrated Sámi Chef Máret Rávdná Buljo.

Her dishes, such as grilled smoked reindeer with buckthorn jelly and juniper butter, are designed to bring the rich food heritage of Arctic Europe to life. Each one is inspired by deep cultural storytelling, blending centuries-old techniques with contemporary Norwegian gastronomy. The result is an elevated, modern experience rooted in Indigenous identity.

Máret Rávdná Buljo says, “This is a big step for Sámi cuisine, as it has not always been traditionally acknowledged in Norway, so Hurtigruten is opening the door for Sámi food to become more widespread.”

“It was important for me when creating the dishes for the new menu to include the many Sámi aspects, ranging from reindeer to seafood, and to tell our history and traditions through the various dishes.”

5. Towards zero food waste

On board, guests have the chance to sample dishes made from ingredients grown, harvested, foraged and fished in Norway. Hurtigruten wanted to find a way to repay the land and sea that provide such a bounty.

Head Chef Øistein Nilsen explains, “Reduce, reuse and recycle – that’s our three-R approach to our food concept Norway’s Coastal Kitchen.”

“First, our chefs work with smaller portion sizes to avoid excess leftovers – that’s reduce. Then, we use leftovers instead of discarding them, and now completing the cycle, we’re converting food waste into fertiliser, recycling the food to grow new vegetables for our menus.”

The process of food waste conversion involves using a specially designed compost reactor. Millions of microbes feast on the leftover food, creating fertiliser in just 24 hours. This is then supplied to Myklevik farm, where owners Åshild and Gisle, in turn, grow herbs and veggies for Hurtigruten’s guests.

6. Dining rooms with a view

In general, each of Hurtigruten’s ships features a main restaurant, a bistro-style eatery and a fine-dining à la carte restaurant, all true to Hurtigruten’s food concept of Norway’s Coastal Kitchen.

While restaurants on the Coastal Express differ somewhat from those on Signature Voyages, what you can expect across the fleet is the chance to dine with a view. Picture floor-to-ceiling windows looking out onto expansive natural spectacles, connecting you to the very places where Hurtigruten’s ingredients are sourced.

That might mean enjoying Sigerfjord-sourced Arctic char while marvelling at fjords formed by ancient glaciers, or perhaps feasting upon smoked meat with lingonberry jelly while taking in scenes of the craggy slopes where the jewel-like red fruits grow wild.

7. From seabed to skål

Drinks are far from an afterthought on Hurtigruten, with locally produced ciders, beers, gins and whiskies sourced for guests. But perhaps the most remarkable pour aboard is Havets Bobler.

This sparkling wine is served exclusively on Hurtigruten ships, and its story starts around 30 metres below sea level.

The idea was inspired by a discovery made in 2010, when a 170-year-old shipwreck was found in the Baltic Sea, complete with sunken treasure: 168 bottles of Champagne. A panel of wine experts sampled it, and after allowing it to breathe, agreed it tasted fresh, vibrant and complex, proof of the potential of underwater ageing.

Drawing on this find, Hurtigruten set out to create a sea-aged sparkling wine in partnership with family-owned wine estate Rathfinny.

After the liquid is created, a few thousand bottles are submerged in Arctic waters in Northern Norway for eight to 24 months. The precise location, usually somewhere between 66 and 77°N, changes each year and is kept a closely guarded Hurtigruten secret.

The result of the low temperatures, consistent darkness and gentle movement of the waves is a refined classic cuvée with a distinctive character.

Nikolai Haram Svorte, winner of Norway’s Best Sommelier 2023, says, “This is something truly exciting, and I’m really impressed, from the refreshing citrus tone to a mineral salty finish, like an oyster.”