by Sarah Kuta
Last updated: 11:10 AM ET, Tue April 29, 2025
Hurtigruten is debuting new culinary-themed voyages this fall, giving travelers a taste of Norway’s best food and drinks.
The 7-day sailing 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.
Departures are scheduled for September 21, October 5, October 19 and November 2.
With the itinerary, the cruise line is building off its Norway’s Coastal Kitchen program. During the peak season, up to 80 percent of food served onboard Hurtigruten’s ships is sourced from along the Norwegian coast. Year-round, 60 percent of 154 drink products are sourced from the coast. All told, Hurtigruten supports more than 70 farms, fisheries, bakeries, butchers, cheesemakers and distilleries.
“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 along the coastline,” says Øistein Nilsen, Hurtigruten’s culinary director. “So, it was a natural evolution for us to create small group itineraries to run just a few times a year, where our guests can enjoy truly the best of what Norway has to offer when it comes to food and drinks.”
During the first three days of the voyage, guests will enjoy a fresh shellfish platter from the local fjords, a tasting session at the women-owned Feddie Ocean Distillery, a five-course tasting menu featuring fjord and mountain produce, a Trøndelag-inspired lunch and a four-course Sámi dinner crafted by Sámi culinary ambassador Máret Rávdná Buljo. Guests will also get to sip Hurtigruten’s “Bubbles of the Sea” sparkling wine, which spent 12 months maturing under the waves of the Arctic Sea.
Guests will then disembark in Stamsund for a farm-to-table dinner and tour at Myklevik Gård, Hurtigruten’s partner in its zero edible food waste initiative. They’ll next enjoy a seaweed lunch at Lofoten Seaweed, followed by an overnight stay at Kvitnes Gård, where Hurtigruten culinary ambassador Halvar Ellingsen presents a 17-course tasting menu.
From there, travelers will head north to Aurora Spirit Distillery, the world’s northernmost whisky distillery, for a private tour, cask tastings and a whisky-paired three-course dinner before retiring to fjord-side cabins. The trip 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 showcasing Hurtigruten’s new signature bread made from Mack’s spent grain.
“At Hurtigruten, we design journeys that nourish both body and spirit,” says André Pettersen, Hurtigruten’s chief product and hotel officer. “These new culinary voyages are a fusion of innovation and tradition, where guests don’t just taste the Norwegian coast, they connect with it.
He adds: “By connecting our guests with the people and places behind Norway’s rich flavors, we turn meals into memories, destinations into relationships, and travel into transformation. Our guests crave meaning in their journeys—and that’s exactly what these voyages deliver.”
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