By
Laura Hyde |
Norwegian cruise line Hurtigruten will offer a new culinary-themed itinerary from September 2025.
The seven-day itinerary includes three nights sailing onboard the Original Coastal Express from Bergen to Stamsund on Norway’s coast, two nights staying at partner farms on the archipelagos of Lofoten and Vesterålen, and one night at a distillery by Lyngen Fjord in northern Norway. Departures are available for 21 September, 5 October, 19 October, and 2 November 2025.
“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 more than 70 partners along the coastline,” said Øistein Nilsen, culinary director at Hurtigruten. “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.”
The itinerary, which builds on Hurtigruten’s Norway’s Coastal Kitchen programme, has been designed to highlight coastal flavours and enable guests to sample a fresh shellfish platter from the fjords near Bergen, as well as a five-course tasting menu featuring fjord and mountain produce. They will also be able to partake in a tasting session at the women-owned Feddie Ocean Distillery and a four-course Sámi dinner crafted by Sámi culinary ambassador, Máret Rávdná Buljo. Guests will also have the opportunity to sample Hurtigruten’s ‘Bubbles of the Sea’ sparkling wine, which is matured for 12 months deep beneath the Arctic Sea.
Hurtigruten’s new culinary-themed itinerary sails from Bergen to Tromsø and includes calls at the Lofoten Islands and the Lyngen Alps
After three nights onboard sailing the Norwegian coast, guests will disembark in Stamsund for a farm-to-table dinner and tour at Myklevik Gård, Hurtigruten’s partner for its zero edible food waste initiative. Guests will also visit Lofoten Seaweed for a seaweed lunch, stay overnight at Kvitnes Gård for and try a 17-course tasting menu from Hurtigruten culinary ambassador Halvar Ellingsen, and join a private tour with cask tastings, and a whisky-paired, three-course dinner at Aurora Spirit Distillery, the world’s northernmost whisky distillery. On the final day, guests will tour Mack Brewery, which has been a Hurtigruten partner for over 120 years. The tour will be followed by a 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,” said André Pettersen, chief product and hotel officer at Hurtigruten. “These new culinary voyages are a fusion of innovation and tradition, where guests don’t just taste the Norwegian coast, they connect with it. By connecting our guests with the people and places behind Norway’s rich flavours, 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.”