Visiting 34 ports, Hurtigruten have an exceptional opportunity to get fresh produce from local suppliers everyday. This means delicious new and fresh ingredients, both from coastal and inland areas.
Based on the season's best ingredients, the chefs create either three-course dinners or lavish buffets. Being a coastal voyage, seafood dominates the menu, accompanied with fresh vegetables and delicately flavoured sauces. Each dinner ends with traditional desserts, like home-made cakes, puddings, berries or sorbet. Breakfast and lunch is served buffet style, while dinner is a set dinner.