NORWAY’s COASTAL KITCHEN
Avoyage along Norway’s coastline is more than just a cruise through incredible landscapes.
It’s also a culinary journey – one that’s not only delicious but sustainable, too. At all times of year, the chefs on board the Hurtigruten Norwegian Coastal Express ships emphasise procuring and preparing locally farmed food, and work with suppliers along the coastline to bring guests the freshest, tastiest farm-to-table experience possible.
LOCAL LEGENDS
More than 80 per cent of the food served onboard Hurtigruten’s coastal cruises is sourced from Norway, and the suppliers deliver it fresh to the ships at 15 of the 34 ports visited. There’s Arctic char, hand-dived scallops and sea urchin, and fresh Nýr cheese that comes from a seventeenth-century eco-farm. Another family-run dairy, dating back to 1303, supplies its award-winning blue cheese. Equally as impressive is the 90-year-old business called Dybvik Bacalao that makes a dried, salted cod called klippsk. And, of course, Hurtigruten’s onboard menus feature king crab, plucked from the waters of Troms and Finnmark.
IN THE MIX
The bar hasn’t been forgotten, and there’s the chance to sample a range of local spirits, beer and cider. At the world’s northernmost distillery, Aurora Spirit, glacial water is used to make vodka, gin, single malt whisky and an Arctic herbal liqueur called Bivrost.
Golden aquavit made entirely from Norwegian ingredients and local ora comes from Inderrøy Distillery. The best quality local apples are used to make Hardangergutane Cider. After a day o the ship exploring, enjoy a German-style beer brewed using locally sourced malts, hops and spices from Lofotpils Brewery.
DINING ONBOARD
Many of Hurtigruten’s suppliers are cherished Norwegian brands; others are family farms that have been perfecting their craft for generations. Once on the ship, they’re transformed into incredible à la carte menus and lighter meals by the team of talented chefs.
For more information call 0800 005 201 or email au.info@hurtigruten.com