Visiting 34 ports gives Hurtigruten a great opportunity to source fresh produce daily from local suppliers. That means new, fresh and delicious produce, both coastal and inland.
Our chef creates a 3-course menu or a sumptuous buffet based on the best seasonal ingredients. Due to coastal voyages, the menu is mostly seafood, served with fresh vegetables and delicately flavored sauces. Each dinner ends with traditional desserts such as homemade cakes, custards, berries and sorbets. Breakfast and lunch are buffet style, and dinner is a set menu.
