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.
Chefs create 3-course menus or sumptuous buffets using 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.
