Hurtigruten’s Norway Culinary Voyage Debuts Fall
Hurtigruten Expeditions is launching culinary-themed voyages this fall that showcase Norway’s finest food and drink along its legendary coastline. The seven-day journey combines three nights aboard the historic Coastal Express ship from Bergen to Stamsund with two nights at partner farms in Lofoten and Vesterålen, and one night at the Aurora Spirit Distillery on Lyngen Fjord. Departures are scheduled for September 21, October 5, October 19 and November 2. These small-group sailings build on Hurtigruten’s Norway’s Coastal Kitchen program, which sources up to eighty percent of peak-season produce and sixty percent of year-round beverages from more than seventy local farms, fisheries, bakeries, cheesemakers and distilleries.
After embarking in Bergen, guests sample shellfish freshly harvested from nearby fjords alongside Bubbles of the Sea—Hurtigruten’s sparkling wine aged twelve months beneath the Arctic waves. A tasting session at the women-owned Feddie Ocean Distillery follows, featuring gin and aquavit demonstrations. On board, a five-course tasting menu highlights fjord and mountain ingredients, and a Trøndelag-inspired lunch brings regional flavors to life. In the evenings, diners enjoy a four-course Sámi feast crafted by culinary ambassador Máret Rávdná Buljo, whose menu celebrates reindeer, Arctic herbs and berries.
Mid-voyage, travelers disembark in Stamsund for a farm-to-table tour at Myklevik Gård, a sustainability partner known for reducing edible food waste. Guests savour a three-course dinner prepared with rescued ingredients and local eggs, followed by a demonstration of traditional baking methods. The next day begins with seaweed-infused dishes at Lofoten Seaweed before an overnight stay at Kvitnes Gård, where chef Halvar Ellingsen presents a seventeen-course tasting menu in a restored farmhouse that overlooks dramatic coastal vistas.
The expedition then continues northward to Aurora Spirit, the world’s northernmost whisky distillery. Here, participants tour copper stills and oak barrels, partake in private cask tastings and enjoy a whisky-pairing dinner under the glow of the midnight sun or Northern Lights, depending on the season. Each cabin offers panoramic fjord views, providing an authentic connection to Norway’s wilderness. The voyage concludes in Tromsø with a visit to Mack Brewery, partnered with Hurtigruten for over 120 years. Guests receive a behind-the-scenes brewery tour, sample specialty craft beers and enjoy a lunch featuring the ship’s signature spent-grain bread.
More than just a culinary cruise, these voyages offer immersive cultural insights and hands-on experiences with local producers. “More and more foodie travelers are discovering Norway, and Hurtigruten offers some of the freshest produce you can eat on a ship thanks to our 70-plus partners,” explains Øistein Nilsen, Hurtigruten’s culinary director. “Creating small group itineraries where our guests can connect directly with the people behind these flavors was the next natural step.” André Pettersen, chief product and hotel officer, adds, “By turning meals into memories and destinations into relationships, we deliver meaningful journeys that nourish both body and spirit.”
With limited space available on each departure, these culinary cruises are expected to fill quickly. Travelers eager to explore Norway’s coast through its food and drink can secure their cabins now through Hurtigruten’s website or via trusted travel advisors. Whether sampling artisanal cheese, foraging with expert guides or raising a glass at a remote distillery, guests will experience the authentic taste of Norway from sea to shore.
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