Hurtigruten launches culinary-themed itineraries
Hurtigruten has announced a new culinary and drink-themed itinerary launching this September.
The seven-say Norway costal cruise includes three nights onboard the Original Coastal Express from Bergen to Stamsund, two nights at partner farms in Lofoten and Vesterålen, and one night at a distillery by Lyngen Fjord in northern Norway.
Hurtigruten has curated new small-group departures set for September 21, October 5, October 19, and November 2, 2025, following acclaim for its Norway’s Coastal Kitchen program.
“More and more foodie travellers are discovering Norway, and Hurtigruten offers some of the freshest produce you can eat on a ship thanks to our 70+ partners along the coastline,” said Øistein Nilsen, Hurtigruten’s Culinary Director.
The new voyages highlight Norway’s diverse coastal flavours.
Beginning in Bergen, during the first three days guests will sample a fresh shellfish platter from the local fjords, enjoy a tasting session at the women-owned Feddie Ocean Distillery, enjoy a five-course tasting menu featuring fjord and mountain produce and more.
Guests will also sample Hurtigruten’s unique “Bubbles of the Sea” sparkling wine, which is matured for twelve months deep beneath the Arctic Sea.
After three nights onboard, guests disembark in Stamsund for a farm-to-table dinner and tour at Myklevik Gård, Hurtigruten’s partner in its zero edible food waste initiative.
The journey continues with a seaweed lunch at Lofoten Seaweed, whose products are featured in many dishes onboard, and an overnight stay at Kvitnes Gård, where Hurtigruten Culinary Ambassador Halvar Ellingsen presents a 17-course tasting menu.
On day six, the group travels north to Aurora Spirit Distillery, the world’s northernmost whisky distillery, for a private tour, cask tastings, and a whisky-paired three-course dinner.
The night is spent in fjord-side cabins.
The final day concludes in Tromsø with a visit to Mack Brewery, a Hurtigruten partner for over 120 years, featuring a brewery tour, beer tasting, and a lunch.
In peak season, up to 80% of Hurtigruten’s onboard food is sourced locally along the Norwegian coast.
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